Gluten Free French Bread (Vegan Option)
You’ll love how easy it is to make this gluten-free French bread. It features a beautiful golden crust with a fluffy inside, filled with the perfect amount of airy bubbles to hold butter. This recipe is sure to become your family’s go-to for a fresh, delicious loaf of gluten-free bread.
Do you remember when you could walk into a grocery store and buy a fresh loaf of bread in a paper bag? This French bread recipe brings back that experience in a gluten-free version!
This isn’t as toasty and crusty on the outside as a traditional baguette, but I like that! Being gluten-free we deal with tough bread enough. I need light, fluffy, and airy!
When I went gluten-free in 2011, I had to relearn baking to satisfy my craving for bread. After experimenting with flour and a recipe for a few years, I created this one. This beloved recipe has become a staple in my house.
I even included the recipe in my first cookbook, Living Freely Gluten Free, and also in my second book, 101 Incredible Gluten Free Recipes. Now, I am sharing it with all of you!
In the past few years, I have also been experimenting with turning recipes vegan for those who can’t have eggs. I am happy to say that there is a very simple swap that makes this recipe vegan and it’s absolutely perfect!
Looking for classic sandwich bread instead? Try my Best Gluten Free Bread Recipe!
Is there gluten in French bread?
Traditional French bread contains wheat flour, which is a form of gluten. This recipe is made with gluten-free flour and contains other ingredients that contribute to achieving a similar taste and texture as the classic.
What is the best gluten free flour for yeast breads?
I’ve tried everything from Bob’s Red Mill to Better Batter. I’ve had more success with my homemade flour blend and Better Batter’s Original Blend.
Try my Gluten-Free All Purpose Flour Recipe. It’s a simple blend of rice flour and starch. My Grain Free Flour Blend also works in this recipe.
How can I make gluten-free French bread vegan?
Simply substitute the egg whites with aquafaba, the liquid from canned chickpeas. Whip the aquafaba until soft peaks form, then incorporate it into the recipe just as you would the egg whites. Both ingredients act as a binding agent, and create a lighter bread texture.
Ingredients
- Active dry yeast: Use this or instant yeast. It helps the dough rise, but also gives the bread that distinct baguette taste. If you use instant, there is no need to activate your yeast. Just add all of the ingredients to the bowl in step 1.
- Sugar: Use regular white sugar to activate the yeast.
- Warm water: Heat the water to 110°F (43°C). This temperature is warm enough to activate the yeast without killing it.
- Egg whites: For vegan baguettes, replace the egg whites with aquafaba (the liquid from canned chickpeas). You use the same method for both. Both add moisture.
- Apple cider vinegar: The acidity helps the dough rise while also ensuring the doesn’t get too dense or chewy. The final result is a soft, tender crumb. You can use white vinegar if you’re in a pinch.
- Seasoning: Use sea salt and freshly ground black pepper for flavor.
- Gluten-free all-purpose flour: Your flour matters. Use my Personal All Purpose Flour Recipe or Better Batter Original Flour. My Grain Free Flour Blend also works in this recipe!
- Avocado oil: Use oil to enrich the dough. You can use any neutral oil if you don’t have avocado.
Equipment
You will need a French bread loaf pan for this recipe. It’s how you achieve that classic baguette shape. It will not work otherwise. This Chicago French Bread Pan is my favorite.
We use a stand mixer for this no knead recipe. Without gluten, it’s impossible to overmix so skip the elbow grease.
How to Make Gluten-Free French Bread
Line a 2-loaf baguette pan with parchment paper.
Then activate the yeast. In a small bowl, add the yeast and sugar to the warm water and give it a stir. When it doubles in size, 6 to 10 minutes, it is ready.
In a stand mixer fitted with the paddle attachment, beat the egg whites on medium speed for 4 minutes. You should have a nice white foam on top. You need the foam to make the bread airy. Add the cider vinegar and activated yeast and mix on low speed until just blended in.
Add the salt, pepper, and flour blend. Mix on medium-low speed until blended, about 2 minutes, scraping the sides of the bowl with a spatula halfway through.
Reduce the mixer speed to low then add the avocado oil. Blend it into the dough.
Spoon the dough evenly into the prepared baguette pan. You can use a wet spatula (or dipped in oil) to shape the bread, if needed, and to smooth out any rough edges.
Make several slits on the diagonal along the tops of the baguette dough.
Allow the dough to rise in a warm spot for about an hour.
Preheat the oven to 350°F (180°C).
Bake for 55 minutes or until the breads have a beautiful, light golden brown crust.
Remove from the oven and allow them to cool for 15 minutes before handling the bread and cutting it open.
Storage
Store the gluten-free French baguettes at room temperature for up to 3 days.
They freeze very well! Wrap them in plastic wrap once they are at room temperature and then place them in a freezer bag and freeze for up to 6 weeks. To serve, thaw and then wrap in foil and heat in the oven at 350 degrees F for about 10 minutes.
Tips for the Best Gluten-Free French Bread
- Whip your egg whites. Whip until white peaks (foam) form. This adds air to the dough for softer bread.
- Smooth the dough. Once in the pan, use a wet spatula to smooth the top of the dough. This helps you achieve a nice, even crust.
- Add slits to the dough. This gives the bread the appearance of traditional French bread. It also helps the bread expand as it bakes.
- No peeking! Do not open the oven door while baking or the bread may not properly rise.
- Let the bread cool down before slicing. Cutting into too hot bread can cause it to become gummy or crumble.
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Equipment
- Stand Mixer
- 2-Loaf Baguette Pan
- Parchment Paper
Ingredients
- 2 tbsp active dry yeast 24 g
- 1 tbsp sugar 13 g
- 1 cup warm water 240 ml, 110°F [43°C]
- 3 large egg whites or ¾ cup aquafaba
- 1 tbsp apple cider vinegar 15 ml
- 1 tsp sea salt
- pinch freshly ground black pepper
- 1 1/2 cups Gluten-Free All-Purpose Flour Blend 360 g
- 3 tbsp avocado oil 45 ml
Instructions
- Line a 2-loaf baguette pan with parchment paper.
- Activate the yeast: In a small bowl, add the yeast and sugar to the warm water and give it a stir. When it doubles in size, 6 to 10 minutes, it is ready.
- In a stand mixer fitted with the paddle attachment, beat the egg whites on medium speed for 4 minutes. You should have a nice white foam on top. You need the foam to make the bread airy. Add the cider vinegar and activated yeast and mix on low speed until just blended in.
- Add the salt, pepper and flour blend. Mix on medium-low speed until blended together, about 2 minutes, scraping the sides of the bowl with a spatula halfway through.
- Reduce the mixer speed to low and add the avocado oil; blend it into the dough.
- Spoon the dough evenly into the prepared baguette pan. You can use a wet spatula to shape the bread, if needed, and to smooth out any rough edges.
- Make several slits on the diagonal along the tops of the baguette dough.
- Allow the dough to rise in a warm spot for about an hour.
- Preheat the oven to 350°F (180°C).
- Bake for 55 minutes, or until the breads have a beautiful, light golden brown crust.
- Remove from the oven and allow to cool for 15 minutes before handling the bread and cutting it open.
Notes
Nutrition
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