This gluten-free sourdough baguette is a good recipe for baking beginners. Because of its long and slim shape, the dough cook evenly and it there are no risks of under cooking. The dough comes together quickly and then you only have to wait for it to rise.
The recipe includes only naturally gluten-free flours, easy to find. No gums or commercial blends are among the ingredients. Since there are no eggs or dairy products, this bread is also vegan and lactose-free.
The baguette shape is ideal to slice and use to make bruschettas, to go with soup or as an appetizer. Moreover, this type of bread is ideal to make sandwich and to use in bento box for school or work lunch.
Tips and replacement
Since there are very few ingredients in this recipe, they are all quite irreplaceable. The only replacement I can suggest is the buckwheat flour. I successfully tried replacing it with the same quantity of millet or teff flour, or with a mix of these two. By doing this, your baguette will also appear lighter in its final color.
You can also top the baguette with sesame seeds, poppyseeds or flax seed to add a personal touch. Seeds can also be added directly in the dough.
How to easily make gluten-free sourdough baguette – step by step
Looking for other naturally gluten-free bread recipes?
Gluten-free sourdough baguette
5
minutes30
minutes3
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Ingredients
½ cup + 1 tbsp rice flour (100 g)
¾ cup buckwheat flour (100 g)
½ cup potato starch (100 g)
1+ ¼ cup active GF sourdough starter (300 g)
2 tbsp psyllium whole husks (15 g)
1+½ cup water (370 g)
1 tbsp extravirgin olive oil
2 tsp fine sea salt (10 g)
How to
- In a large bowl put together the active sourdough, the psyllium husks and the water. Stir the mixture quickly and well so that the sourdough is evenly mixed with the water, a whisk is suitable for this. Or you can do this directly in the stand mixer.
- Add one after the other the rice flour, buckwheat flour and potato starch into the same mixing bowl.
- Knead the dough with the electric whisks or the leaf hook of the stand mixer. When everything is smooth, add the olive oil and the salt.
- Cover the dough and place it in a quiet, warm place for 3-4 hours so that the sourdough can work. I usually let it rise in the turned off oven. The dough is ready when it shows a significant rise.
- Just before the resting time is over, preheat the oven to 440°F/225°C.
- Dust a work surface with rice flour, then roll out the dough onto it and flour also on top of it. Divide the dough into two parts and carefully roll them out into baguette shapes. If the dough is still sticky, simply add a little more flour.
- Place on a baking sheet lined with baking paper (or in the baguette mold) and make some cuts at the top.
- Bake in the preheated oven for 30 minutes until the baguette is nice and brown.
- Let it cool before slicing.
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Check out this recipes from the blog:
- Artisan bread loaf recipe: CLICK HERE
- Sourdough sandwich white bread: CLICK HERE
- Yeasted focaccia bread: CLICK HERE
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My dough came out really wet?? I used a scale to measure all the ingredients. What did I do wrong?
Most of the time it depends on your oven. You can try to reduce the amount of water (320 g) and bake for 5 minutes more. Most importantly, let the bread cool completely before slicing it!
Great recipe! I am from a tropical country. The temperature in my kitchen is usually high (30c/86f). I wonder how long should I proof it. Your recipe suggest 3-4 hours but I guess that would be more suitable with cooler kitchen.
At that temperature 2 hours can be enough! Let me know how this turns out 🙂
This turned out so good. I followed your suggestions in the comments, putting in a bit more flour and cooking it for longer. The taste and texture were delicious. I will make this again. Thank you, Marta.
I’m so happy you liked the recipe! Thank you for the review 😉
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I followed your recipe exactly. After 30 minutes it was still Raw in the center… Lovely crust…..I will try again but bake at higher temp and longer time
Hi Deirdre,
Thank you for your feedback. This kind of results depends a lot on the oven performance and how thin you shape the log, so I agree to bake them for 5-10 minutes longer. I hope this works out for you, this bread is very good!
Let’s know when you have created a sourdough ciabatta bread / rolls , there’s plenty out GF using yeast
Hi Kay,
Of course, I will! And you can also subscribe to the newsletter to receive all the new recipes 😉
Just reading so do you think adding the 2 table of rice flour to the dough would be better just to do incase of a doughy centre , otherwise no going back & fixing that
Also you added salt twice in the recipe
Hi Kay,
It really depends on the rice flour you are using: if it is an organic brow rice flour, you can keep the amount indicated. If you are using a finely milled white rice flour, it’s better to add 2 tbsp of flour. This is because the two flours have different water absorption capacity.
Thanks for noticing the salt!
Hello Marta,
The bread turned out very nice,crunchy on the outside but… very doughy on the inside… Is there a way to solve this issue? Yours doesnt look doughy and wet on the picture… Have a nice day!
Hello Sven,
I’m glad you liked it! If the dough is a bit too wet, you can add 2 tbsp of rice flour to the dough. This will make the inside better!
Let me know if you try the recipe again, and have a nice day you too!