Gluten-Free Sourdough French Baguettes

Gluten-Free Sourdough French Baguettes

These Gluten-Free Sourdough French Baguettes are the perfect complement to any meal. I started making them just by experimenting with the dough from my artisan gluten-free bread and found that it made really wonderful French baguettes as well.

These French baguettes are slightly crunchy on the outside and soft and chewy on the inside. You can use them as an accessory to your meal, or you can split them in half and use them for sandwiches. They are really great as grilled cheeses.

I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour. I haven’t tried it with any other flour blends, so I’m not sure how it would work. I do add a little extra xanthan gum as I have found the dough needs it for breads.

I keep my recipe pretty simple by making the dough and then just letting it sit. Because it is gluten-free, not much kneading is needed. It does have a slightly longer proofing time than traditional sourdough though. Gluten-free sourdough seems to need a little more time.

I think the baguettes are so good brushed with butter after cooking. It really amplifies the flavor. I would let them cool an hour or so before cutting in though so that the bread is not gummy. I know it’s hard to wait!

I also like this recipe because it is a sourdough recipe that can all be done in a day. Just make the dough in the morning and by dinner time you can have your fresh baguettes.

Gluten-Free Sourdough French Baguettes

Gluten-Free Sourdough French Baguettes


  • 440 grams Bob's Red Mill Gluten Free 1:1 Baking Flour
  • 5 grams xanthan gum
  • 15 grams sea salt
  • 360 grams filtered water
  • 200 grams active gluten-free sourdough starter
  • 10 grams olive oil
  • 4 tbsp melted butter for brushing after baking


  • Whisk together the dry ingredients, and then add the wet ingredients (excluding butter). Mix using the dough hook of your standing mixer until evenly combined.
  • Mold the dough into a ball. Place it in a bowl lightly covered with olive oil and dusted with flour. Cover and leave it on the counter 6-8 hours.
  • Lighly knead your dough. Divide it into two piecs.
  • On a floured surface and with floured hands, shape the dough by flattening the dough into rectangles. Fold the two sides over to the middle, and then tuck the tops and bottoms under. Flip the dough so the smooth side is face up.
  • Place the dough on a cookie sheet with parchment paper. Score your dough diagonally every couple of inches.
  • Bake at 450 degrees for 35 minutes.
  • While they're still hot, brush the tops of the baguetets with butter.
  • Let cool an hour before cutting in.