Gluten-Free French Bread

Baguette before baking.

I really like the Emile Henry French Baguette Baker it gets the baguettes more crunchy. I use this to bake with my regular French bread recipes. This recipe will make two baguettes. I baked with the lid on, and removed the lid for the last 5-7 minutes of baking.

How the dough will look after mixing. I sprayed the baguette baker with oil, divided the dough into two pieces and rolled into logs.

Right out of the oven….

You want them to cool on a rack so they stay nice and crunchy.

I made a Bahn Mi sandwich with pickled veggies and ginger tofu that was amazing!!!!

I also baked a round loaf in my smaller Dutch oven. Also with the lid on, I removed the lid the last 5-7 minutes of baking. I also brushed with a beaten egg and sprinkled the Everything Bagel Seasoning before baking.

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Gluten-Free French Bread

A really good gluten free French style baguette. I got this recipe from Otto’s Naturals. I think it is important to have some sort of baguette baker for the best results. This baguette makes great sandwiches and great crostini.



½ cup warm water (about 100-110 degrees)

2 tablespoons – maple syrup

1 package Active Dry yeast or Quick Rise yeast  (Red Star Brand)

4 eggs – beaten 

1 cup (6.3 ounces) Cassava Flour 

1 cup (6.3 ounces) Arrowroot Flour

1 teaspoon salt

4 tablespoons butter cubed


If using Quick Rise yeast: add directly to dry flour mixture below. If using Active Dry Yeast: Combine the warm water (about 100-110 degrees) and maple syrup together and then sprinkle yeast on top. Set aside to get frothy, about 10 minutes. 

Place Cassava flour, arrowroot flour and salt in mixing bowl. Weigh or use level measuring cups of flour. I find best results weighing. Add small cubes of butter to the flour mixture and incorporate until crumbs form.

Add beaten eggs, water, and maple syrup (or if using Active Dry yeast, add frothy yeast mixture) to flour mixture. Using your kitchen aid mixer, mix just until it all comes together well. 

Let rest about 5 minutes. It becomes a little easier to work with in a few minutes. Your batter will be sticky. Flour your hands well to handle. When a thin layer of flour coats the outside of your dough it becomes easier to work with. You can then split and place on a well-floured parchment and shape into 2 baguettes. Slit the top 3 times lengthwise once safely in your baguette tin. If you don’t have a baguette tin the loaf will spread out during baking and not keep the round baguette shape. It will still be tasty though!

Also, you can put it right into a greased and floured loaf pan (8×4 works great) for sandwich bread, or shape into a ball with a coating of flour on the outside to make a Boule/Country round loaf or put in mini springform pans for hamburger buns.

Remember to grease and flour your pans, whatever shape you choose, and dust with more flour.

Allow to rise, covered with a kitchen towel, in a warmish place for 20 minutes if using Quick Rise Yeast. If using Active Dry yeast allow it to rise for 40-45 minutes. Set a timer. Don’t let it rise too long otherwise it might fall during baking and/or have too many holes developed internally. 

Bake in a preheated oven set to 350-400.degrees Fahrenheit (350* degrees for sandwich bread and 400* for crustier baguette loaves.) 20-25 minutes if making baguettes, 30-35 minutes if making into a sandwich loaf) remove from oven when done and immediately take out of pan and allow to cool on a rack. If it stays in the loaf pan while it cools it will lose its nice crust and get soft. If that happens though pop back in the oven directly on oven rack for a few minutes to crisp back up.

  • Author: Chef Shelly / Otto’s Naturals