Missing the texture of Real Bread? This gluten free Brown Baguette will take you back to what you want to eat. Soft, fluffy and totally bready, it’s easy to make and utterly delicious. Rice Free, Nut Free, Soy Free. Optional Dairy Free.
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Gluten Free Brown Baguette – A recipe updated
The recipe for my gluten free Brown Baguette was first published in 2017. But after making it again recently, I was reminded just how good it is. Remember soft, fluffy bread with a real bread texture? This is it! AND it stays fresh for several days (although it’s a challenge not to scoff it far quicker).
Seriously… You genuinely wouldn’t know this baguette is gluten free… It’s been tested on gluten-eaters who have visited our home many times… None of them have ever questioned its gluten free status. And all have been shocked at its amazing texture and deliciousness. It’s not crazily crusty on the outside, but it has a super-soft and fluffy crumb.
And… is robust enough to be filled and eaten on the go. Picnic? Lunch box? Here we come…
Nonetheless, it’s long overdue for a post update, not least to give you a printable recipe card. Alongside, I’ve given the recipe a re-development check. As a result of re-testing, it’s had a very minor tweak. And with that… this updated Brown Baguette is ready for sharing.
My obsession with creating the BEST gluten free bread…
Since Gluten Free Alchemist began, bread has become a bit of an obsession. This Brown Baguette is one of many amazing breads we have on the blog.
But bread’s important right? And while anyone with Coeliac Disease (Celiac Disease) will know that really good gluten free bread is elusive, I have made it a bit of a mission to NEVER put up with anything less than I enjoyed before going gluten free. There is no reason why anyone should have to put up with bread that is dry, hard and crumbly. Or… with bread that is inedibly stale within less than a day. It’s not acceptable, is a waste of food and money and is entirely unnecessary. We deserve better and I have HIGH standards.
Over time, my bread baking skills have come a long way. With each and every creation I learn more… From earliest experiments, to gluten free Wholemeal that has literally changed people’s lives. We have shapable Artisan Rolls, Pesto Rolls, Crusty White Sandwich Bread and incredible Focaccia Genovese. Plus… the softest of Gluten Free Wraps. And that’s just for starters. Have you seen we cracked the most authentic Gluten Free Panettone ever?
How has this Brown Baguette Recipe been changed?
For anyone who has made and loved my Brown Baguette before, don’t panic. The change made is really so tiny, it won’t be noticed… It is simply that I have reduced the yeast quantity by one gram. This is for two reasons…
- That it gave slightly greater control over the proof.
- Because the Easy Bake Yeast (instant yeast) that is used in the recipe often comes in sachets of 7g. I weigh out of a tin, but the prospect of opening two sachets when only one is needed seemed unnecessary.
Other than that, the recipe is as it always was… But to make it a little more consistent, ingredient weights (in addition to spoon size) have been included for greater accuracy. And I’ve included steam in the oven for a crustier crust.
Is this Gluten Free Baguette easy to make?
Honestly? My Brown Baguette is really easy to make… Providing you have the right gluten free flour blend. You will also benefit from using a baguette baking tray (see below).
Other than that, it’s a simple case of mixing the dry ingredients… Mixing the wet ingredients… Combining the two and beating well… Transferring to the baguette baking trays… Proofing… And baking! Job done.
Ingredients for making Brown Bread Baguette
The gluten free Flour Blend
This is a bread-baguette that is soft and tender of crumb, yet appropriately springy in texture, with a delicate doughy-chew. But that doesn’t and won’t come from a bag of ‘Doves’! So… While you may not be a fan of mixing your own flour blend, if you want decent bread… Needs must!
The specific gluten free flour blend used to make this Brown Baguette is a combination of my wholegrain, rice-free Blend B (that can be found at the bottom of my Gluten Free Flours Page)… Plus some oat flour. Unless you have specific dietary needs (in which case you can use the linked flours post to experiment with an alternative comparable flour), don’t mess with the blend. It’s formulated to make the bread work.
And Gluten Free Alchemist flour blend B? It’s a versatile little mix, made from a combination of wholegrain (teff, sorghum and buckwheat) flours, balanced with white (tapioca stach, potato starch and corn starch) flours. It is as nutritionally-rich as it is delicious. If you make up a big batch, it will always be ready to use.
However, if you prefer to test it just for this recipe, I’ve included each weight of the individual flours used from blend B in the NOTES section on the recipe card.
Does the reci use xanthan gum or psyllium husk?
More recent recipes at Gluten Free Alchemist have a tendency towards using psyllium husk as the primary gluten ‘replacer’. Psyllium is a magic ingredient that helps to create a very genuine bread-texture.
However, my Brown Baguette was created before my full understanding of psyllium husk was reached. And because of that, it uses xanthan gum instead. Actually, in combination with the flour blend and the addition of a little gelatine (or Vege-gel), the bread texture and shelf-life achieved is incredible. So, I make no apology. And it also means the recipe is perfect for anyone who prefers xanthan gum to psyllium!
Why is gelatine (or Vege-gel) used in this Gluten Free Baguette recipe?
Gelatine may seem an unusual ingredient for bread, but it is an important addition for this gluten free recipe. A trick learned from the wonderful Adriana Rabinovich when I attended one of her courses many years ago, it offers crucial structure in the absence of gluten.
If you are vegetarian, just sub for Vege-gel. The Vege-gel I use (should you want to compare ingredients) is from Dr Oetker.
Do I have to use milk powder in the recipe?
Yes. This recipe uses water and milk powder. That is not necessarily the same in baking as using liquid milk. What milk powder offers is a concentrated source of protein and lactose… And that brings not only flavour, but a more tender and lasting crumb.
The milk powder used can be of the skimmed, low-fat variety. But I have also used coconut milk powder in the past and I am certain other dairy free varieties will work too.
Can I make Gluten Free Brown Baguette Dairy Free?
Yes. It’s easy to make my Brown Baguette dairy free as well as gluten free. Simply sub the dairy milk powder for a dairy free milk powder of choice. I mostly use this one from Coconut Merchant.
Sadly, the recipe relies on eggs, so is not suitable for a vegan diet. However, we do have a handful of amazing Vegan bread recipes included in our Vegan Gluten Free Recipe Index.
Why use a baguette baking tray to make a Gluten Free Baguette?
Anyone making gluten free bread on a regular basis will know that most gluten free ‘doughs’ are far from shapable. For the most part, they are more of a thick batter. And so it is for this particular gluten free baguette.
With that in mind, the best way to get the dough to bake into a baguette shape is to use a Baguette Baking Tray. The ones I use are about 37cm long and have two DEEP baguette ‘grooves’ to bake in. I use two as I can then bake 3 to 4 loaves at a time. However, since I bought mine, more have come onto the market. Many are the ‘3 groove’ variety.
Be aware however, that not all baguette trays are equal. For gluten free baguettes, the tray needs to have deep grooves that will support the rise. This 3 baguette tin is a comparable depth to the one I have.
How to store your Gluten Free Baguette
Once baked, it is important to store this Brown Baguette at room temperature (not in the fridge). And in an airtight bag. The storage has been tested at standard British temperatures, and not subject to extreme heat. So, if you live somewhere with a high in-house air temperature, keep the baguette in a cooler cupboard or larder area to avoid any ‘sweating’.
Stored correctly, the baguette should stay fresh for 3 to 4 days. But it will remain soft for longer (although may become slightly less ‘robust’).
How to eat this Brown Baguette
Be warned… My brown baguette is addictive… It screams ‘eat me!’… especially if you’ve missed the texture of REAL bread. It is utterly divine slathered in butter (have you tried making your own?). And topped with a multitude of spreads and extras, both savoury and sweet.
But it is equally delicious toasted and dripping with garlic butter too. Or (particularly if you let it go a little stale)… Part-slicing, filling with garlic butter and wrapping in foil before baking into gluten free garlic bread. You could even make them into Toast Appetizers! Tempting?
Ready to make Gluten Free Brown Baguette?
And that’s it. My Brown Baguette. If you have questions that I haven’t answered, feel free to get in touch. Leave a comment, ping me an email or message on social media. You’ll find me on Facebook, Instagram, Twitter or Pinterest. (@glutenfreealchemist) #glutenfreealchemist
For everything else, don’t forget to check out our MASSIVE photographed Gluten Free Recipe Index. All given to you for FREE and packed full of gluten free inspiration for the kitchen.
Other amazing Gluten Free Bread Recipes you’ll love…
Note: 27th June 2022 – We now also have an authentic Crusty French Gluten Free Baguette Recipe on the blog that is not only gluten free, but can be made Vegan as well.
Gluten Free Brown Baguette
- airtight container (to mix dry ingredients)
- whisk (hand or electric) + dough hook attachment (optional)
- flat-bladed knife
- oven-proof dish
- small sharp knife
- 310 g Gluten Free Alchemist Rice Free Flour Blend B See NOTES (this blend is specific)
- 100 g gluten free oat flour (If unable to find oat flour, grind gluten free oats into flour)
- 1 tbsp xanthan gum = 9g
- 1 tsp fine sea salt = 5g
- 1 tsp bicarbonate of soda = 5g
- 7 g gelatine or 4.5g Vege-Gel/alternative – See NOTES
- 3 tbsp milk powder = 24g
- 7 g easy bake INSTANT yeast I used Allinson's brand
- 1 tbsp runny honey = 24g
- 3 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) – Total liquid weight (range 169 to 174g)
- 370 g/ml warm water temperature – 40 C/104 F
- 1½ tsp lemon juice
- 3 tbsp sunflower oil
Egg wash and seeds
- a little egg mixed with a little milk – beaten together for egg wash
- sesame or other seeds to decorate optional
- Prepare the baguette tin(s) by cutting baking paper sheets the length of each strip and lightly folding lengthways to make a slight crease. The paper only needs to be a little higher than the edges of the tin, so cut a wide strip of paper and then cut in half lengthways, before folding.
- Weigh and mix together all of the dry ingredients in a large airtight container and shake vigorously to blend and break down any lumps.
- In a large bowl, beat (with a hand whisk) the honey, eggs and warm water (at 40 C/104 F – hand hot), until light and airy.
- Once blended, immediately add the lemon juice and sunflower oil and the dry mix.
- Using either a dough hook on an electric mixer or a wooden spoon, beat the ingredients together for about 5 minutes until you have a smooth, pale, well-blended thick dough-batter (thick dropping consistency).
- With the baking paper strips placed in the dips of the baguette tray, carefully divide the batter equally between them and spread each into a baguette shape using a flat-bladed knife.
- Put in a warm place to rise for about 40 to 45 minutes (until nearly doubled in size).
- Place a heat-proof dish in the base of the oven (to heat with the oven) and boil a kettle.
- While the dough is rising, pre-heat the oven to 180 C/350 F/Gas 4.
- When risen, use a wet, sharp knife to carefully cut a series of diagonal lines into the surface of each dough loaf, at about 6 cm/2½ inch intervals.
- Gently brush the top of each baguette with egg-wash and sprinkle with seeds if using.
- Just before placing the baguettes in the oven to cook, carefully fill the heat-proof dish with boiling water. This will help the oven-spring and give a slightly crustier surface to the baguettes.
- Bake for about 20 to 25 minutes until golden and firm.
- Remove from the oven and leave to cool on the tray for about 5 minutes, before transferring to a wire rack to cool completely.
- Enjoy warm or cold.
- Wrap well in an airtight bag and store at room temperature.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist