Enjoy homemade Same Day Gluten Free Baguettes with a crackly crust and beautifully open, airy crumb — no overnight rise required.
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I love my gluten free artisan bread because the dough can be made days in advance and stored in the fridge. I can pull out a handful of it to quickly make a loaf of bread (or a baguette) when the mood strikes.
But sometimes the mood strikes and I have no dough in the fridge. That's what happened to me the other day. I suppose I could've made my same day gluten free sourdough, but then I would've had to feed my starter and it was already getting late in the day. So I decided to fiddle a bit with my original artisan bread recipe to see if I could make it in a few hours. And voila! Here we are!! Shatteringly crisp crusts with an open and airy crumb, all in just a few hours?
Here's what you'll need
- Kim's gluten free bread flour blend — while there is no substitute for my flour blend, you MAY (and I emphasize the word MAY) be able to use one of the newer ones on the market. These are King Arthur Flour's bread flour or Caputo's. Both contain wheat starch, however, and I'm not sure if they would work as a 1:1 substitute.
- Whole psyllium husks — I prefer using the whole psyllium husks as they tend to clump less.
- Honey — the reason I like to use honey in my baguettes is because it offers the yeast a jump start. When making gluten free bread in one day, that's something that needs to be considered.
Let's make this easy bread!
- Step 1: Combine warm water and psyllium husks in the bowl of a stand mixer; let gel for a few minutes.
- Step 2: Add the rest of the ingredients on top.
- Step 3: Knead on medium-high for 5 minutes. Dump dough out onto gf-floured surface and knead until smooth.
- Step 4: Divide dough in half and flatten each half; roll up like you would a cinnamon roll, pinching the seam to close.
- Step 5: Roll back and forth on very lightly floured surface, tapering the ends, until it's about 13-14 inches in length and a few inches wide.
- Step 6: Place both shaped loaves on parchment paper and cover with plastic wrap; let proof until doubled in size.
- Step 7: Slash loaves 3 times with a bread lame or sharp knife.
- Step 8: Bake at 450F with steam for 15 minutes; remove steam and continue to bake for an additional 15-20 minutes, or until deep brown and crusty.
Same day gluten free baguettes FAQs
Steam is what helps to create a crisp, crackly crust. There are many ways to achieve this. The easiest is to pour boiling water into a shallow high oven-safe pan on the bottom rack of your oven. This will create steam for the first 20 minutes of baking.
They will stay fresh for a few days, but are best eaten within the first 24 hours.
I love this method — run the entire (uncut) baguette loaf under the faucet to get it damp on the outside. Place it in a 350 F oven for 10-15 minutes. This will steam the outside again and re-crisp the crust and soften the interior. It works perfectly for stale loaves!
More gluten free bread recipes
- Same day gluten free sourdough
- Gluten free artisan bread
- Gluten free focaccia bread
- Gluten free multigrain seeded bread
- Gluten free crusty French rolls
- Gluten free potato cheddar bread
Sometimes we don't always have dough in the fridge waiting to be turned into lovely loaves of gluten free bread. With my Same Day Gluten Free Baguettes, we can have fresh bread on the dinner table within a few hours!
Same Day Gluten Free Baguettes
Ingredients
- 420 grams warm water (between 95-105°F)
- 20 grams whole psyllium husks (or 15g psyllium husk powder)
- 26 grams olive oil
- 21 grams honey
- 9 grams instant yeast
- 420 grams Kim's gluten free bread flour blend
- 6 grams kosher salt
Instructions
- In the bowl of a stand mixer, add the warm water followed by the psyllium husks; stir to combine well.
- Add the rest of the ingredients, in the order listed above, and mix dough using a dough hook for 5 minutes on medium speed.
- Dump dough out onto a well-floured surface (using the same flour from the recipe as "bench" flour). Knead it until smooth, adding extra flour as needed.
- Divide dough in half and, working with one half at a time, flatten dough slightly and pull it towards yourself as you push it back, to create surface tension and elongate into a long thin loaf. Pinch the seam to seal and roll the dough into a long loaf, roughly 14-15 inches in length with tapered ends. Place on a sheet of parchment paper. Shape the other half, placing it at least 2 inches from the other loaf to allow for proofing.
- Cover loaves with plastic wrap and set aside to proof until doubled in size. This shouldn't take more than one hour. In my kitchen, it only takes about 30 minutes, but it depends on the ambient temperature in your kitchen. You can also help it along by placing it in a warm, draft-free area to proof.
- Preheat the oven to 450°F with a baking steel or stone on the middle rack and a shallow heat-proof pan underneath (I use an old broiler pan that I have from my old oven).
- When the loaves have fully proofed, remove the plastic wrap and, with a bread lame or sharp knife, score them 3-4 times each, just enough to open (roughly â…› of an inch thick). Slide the parchment onto either a pizza peel or an overturned baking sheet to help facilitate transferring onto the baking steel.
- Pour one cup of very hot tap water into the shallow pan in the oven and carefully slide the loaves, parchment and all, onto the hot baking steel or stone. Bake for 30-35 minutes, or until the loaves are golden brown and puffed and they have no weight to them when lifted (they should feel very light if you pick them up).
- Let cool completely before cutting into them and enjoying the BEST "quick" gluten free baguette of your life!
Joey says
OMG i tried 3 different recipes for baguettes . This one was by far and away THE BEST!! Crunchy crust- perfect crumb-delicious- wow! And thank you!
My 12 year old (very honest) grandson asked me how can his (celiac) cousin eat this? It cant be gluten free!!!
Kim says
Awe, that's wonderful to hear!!!