Gluten-Free Sourdough Baguette (French Bread)
Learn how to make these delicious and soft gluten-free sourdough baguettes that are also known as French bread. You will want to make them again and again!
Servings: 2 baguettes
Calories: 965kcal
Cost: 8
Equipment
- 1 baguette baking tray
Ingredients
Levain
- 100 grams active sourdough starter
- 100 grams brown rice flour
- 120 grams water
Dough
- 20 grams whole psyllium husks if using powder, use 18g
- 250-300 grams water you might need more/less depending on the consistency of your dough
- 16 grams sugar you can use maple syrup or honey
- 10 grams apple cider vinegar helps bacteria
- 15 grams olive oil, or other edible oil of choice
- 75 grams brown rice flour you can also use millet, teff, sorghum flour
- 75 grams white rice flour you can also use buckwheat flour
- 75 grams tapioca starch you can also use arrowroot starch
- 75 grams potato starc you can also use cornstarch
- 12 grams salt
Topping
- sesame seeds optional
Instructions
Levain
- Mix 100g of active starter, 100g of brown rice flour, and 120g of water in a medium-sized bowl. Scrape the sides and cover with a kitchen towel. Let the mixture come to its highest point of rising (4-6 hours depending on the temperature in your house).
Dough
- Once the levain is ready, take a medium-sized bowl and add your psyllium husk, water, apple cider vinegar, and sugar to it. Whisk to incorporate and set aside. It will form a gel in a few minutes while you are completing the next step!
- Add psyllium gel to the bowl with levain and mix to incorporate.
- Add all the flours, starches, and salt to a large mixing bowl, then add your wet ingredients. Mix very well either by hand or an electric mixer.
Shaping
- Shape the French bread. First, turn the dough over onto a floured working surface and shape it into a ball. Separate the dough into two equal pieces using a bench scraper or a knife. Take one half and flatten it into a rectangular, then roll it onto itself as you see in the pictures to form baguettes.
- My baguettes are normally around 35 cm (13-14 in) long.
- Once both of your baguettes are shaped, transfer them onto the baguette baking tray lined with parchment paper. Then, brush them with water and sprinkle with sesame seeds. Place the baguettes into the oven with the light turned on for 3-4 hours to rise and proof. The exact timing of this stage will largely depend on where you are proofing the baguettes and the temperature you are proofing them at.
Baking
- Once your baguettes have fermented enough, take them out of the oven and start preheating the oven to 450F/230C. Score the French breads with a sharp razor before placing them into the preheated oven.
- Once the oven is ready, place a dish with water on the bottom of it to create extra steam. Bake your gluten-free baguettes for 30 minutes, then take the dish with water out, cover the top of the baguettes with foil, decrease the temperature to 400F/200C and keep baking for another 10-15 minutes. Once the bread is ready, take it out, transfer the loaves onto a cooling rack, and wait for them to cool completely before slicing into them. Enjoy!
Notes
- Pay attention to the consistency of the dough, if it is too wet, add more flour or decrease the water amount.
- Get the baguette baking trays! I tried making this recipe without it and it did not turn out well.
- If baguettes turn out gummy, decrease the water next time and/or bake longer.
Nutrition
Serving: 1baguette | Calories: 965kcal | Carbohydrates: 201.8g | Protein: 10.4g | Fat: 13g | Saturated Fat: 2.1g | Sodium: 2366mg | Potassium: 359mg | Fiber: 14.7g | Sugar: 9g | Calcium: 18mg | Iron: 3mg
