This is the baguette that changed my view of gluten-free bread. For years I missed the thin, crackling crust and the chewy, holey interior of a proper baguette, until I refined a blend of starches and whole-grain flours that produces an open crumb remarkably close to the real thing. I discovered this combination during a weekend baking marathon when I wanted a loaf that behaved like wheat bread: great oven spring, light but structured crumb and a crust that sings when you slice it. The result: three golden baguettes that vanished at the table within an hour. There is honestly nothing like tearing into a warm baguette and feeling the contrast of crisp crust and pillowy interior—now possible without gluten. I adapted techniques from classic French methods—longer proofing, high-temperature steam and careful shaping—and combined them with gluten-free-specific tricks like psyllium gel for structure and a mix of tapioca starch and millet flour for chew and flavor. The shaping and scoring create that signature look, while the steam and high heat give a glorious crust. This recipe yields three baguettes and is forgiving for home bakers. Whether you are new to gluten-free baking or a seasoned baker craving a reliable formula, these loaves will become a go-to. They make spectacular toasted sandwiches and are absolutely irresistible with butter, olive oil or a bowl of soup.

Ingredients

• Psyllium husk: 5 tablespoons whole or rough psyllium husk (if using psyllium husk powder, use 4 tablespoons + 1 teaspoon). Psyllium creates a gel that mimics gluten’s elasticity; use whole husk for the best texture.
• Water, lukewarm: 2 cups lukewarm water (about 105 to 115°F). Warm water helps the psyllium hydrate quickly and wakes the yeast if using active dry yeast.
• Tapioca starch: 1 1/2 cups plus 1 tablespoon. Tapioca provides chewiness and contributes to an open crumb. If unavailable, arrowroot or cornstarch may be substituted in equal weight, but results will vary slightly.
• Millet flour: 1 1/3 cups, plus extra for dusting. Millet adds a gentle nutty flavor and lightness; finely milled brown rice can be swapped if preferred.
• Sorghum flour: 1/3 cup. Sorghum brings mild sweetness and structure—substitute light buckwheat or white teff if needed, or oat flour if oats are tolerated.
• Sugar: 2 tablespoons granulated or caster sugar. Feeds the yeast and aids browning.
• Salt: 2 teaspoons fine salt for flavor balance.
• Instant yeast: 2 teaspoons instant yeast (or 8 grams active dry yeast if you prefer to proof it first).
• Olive oil: 1 1/2 tablespoons. Adds tenderness and a subtle flavor to the crust and crumb.
• Apple cider vinegar: 2 teaspoons. A small acid helps dough strength and improves oven spring.

Instructions

Make the psyllium gel: In a medium bowl, whisk 5 tablespoons psyllium husk into 2 cups lukewarm water. After 30 to 45 seconds a thick gel forms. This gel is essential: it traps gas and provides elasticity similar to gluten, so let it hydrate fully before adding to the flour blend. Combine dry ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk together 1 1/2 cups plus 1 tablespoon tapioca starch, 1 1/3 cups millet flour, 1/3 cup sorghum flour, 2 tablespoons sugar, 2 teaspoons salt, and 2 teaspoons instant yeast. Ensure even distribution so yeast contacts liquids uniformly. Mix wet and dry: Make a well in the dry mix and pour in the psyllium gel, 1 1/2 tablespoons olive oil and 2 teaspoons apple cider vinegar. Knead on low speed or by hand with a spatula until the dough is smooth and comes away from the bowl sides. The dough should be soft but not overly sticky; resist adding more flour as that will dry the crumb. Portion and pre-shape: Turn dough onto a lightly floured surface and divide into three equal pieces (about 11.6 ounces each). Gently knead each portion to smooth the surface, cover the other pieces to prevent drying. Keep motions gentle to preserve trapped gas. Shape into baguettes: Flatten a portion into a rough 6 x 4.5 inch rectangle about 1/2 to 3/4 inch thick. Fold the wide edge over, sealing gently, then roll with your palms into a log 13 to 15 inches long, tapering the ends for the classic baguette shape. Place seam-side up on a well-floured proofing couche or a floured kitchen towel. Proof: Cover the loaves lightly with plastic wrap and proof in a warm spot for 45 minutes to 1 hour until roughly doubled. Proofing between couche folds keeps the shape and prevents spreading—check by gentle finger poke: the indentation should slowly spring back. Preheat oven and set up steam: Place a baking steel or heavy baking sheet on the middle rack and another metal tray on the lowest rack. Preheat to 480°F for at least 45 minutes to ensure the steel and oven are thoroughly heated. Heat retention is key for oven spring. Score and bake: Transfer loaves seam-side down to a parchment-topped peel or rimless baking sheet. Using a bread lame or sharp knife at 45 degrees, score each baguette 3 to 4 times. Slide onto the hot steel, quickly add 4 to 5 ice cubes into the bottom tray to generate steam, and bake at 480°F for 10 minutes with the oven closed. After 10 minutes, remove the steam tray, lower the heat to 425°F and bake another 15 to 20 minutes until deep golden brown. Cool before slicing: Remove baguettes from the oven and cool on a wire rack until at least lukewarm. Cutting too early yields a gummy crumb; a short wait allows the interior to set and finish cooking from residual heat.

Storage Tips

These loaves keep best at room temperature on the day of baking. Use a bread box, paper bag or wrap loosely in a clean kitchen towel to avoid trapping moisture and softening the crust. For refrigeration avoid it—fridge air speeds staling. For longer storage, cool completely, double-wrap in plastic wrap and foil, and freeze up to 3 months. Reheat frozen loaves in a 350°F oven for 12 to 20 minutes depending on size; for slices, pop them straight into the toaster or toaster oven for best texture.

Ingredient Substitutions

If millet flour is unavailable, finely milled brown rice flour makes a good substitute in equal weight and keeps the flavor neutral. Tapioca starch can be swapped for arrowroot or cornstarch in equal weight, but expect a slightly different chew and less stretch. Sorghum can be replaced with light buckwheat or teff for different flavor notes; if using oat flour, ensure oats are certified gluten-free. If you only have active dry yeast, proof it in 1/2 cup warm water with half the sugar for 5 to 10 minutes until bubbly and then proceed.

Serving Suggestions

Serve warm with salted butter or quality olive oil and balsamic vinegar. For sandwiches, slice the baguette lengthwise after cooling for a crunchy base for roast beef, grilled vegetables or classic ham and cheese. Pair with soups and stews for dipping—this bread is particularly delicious with tomato soup or a French onion soup poured into a bowl for dunking. Garnish with fresh thyme or flaky sea salt for an elegant touch.

Cultural Background

The baguette is an icon of French baking, traditionally made from wheat flour and characterized by its long slender shape and crisp crust. This gluten-free adaptation borrows the shaping, scoring and steaming techniques of classic French methods while employing different flours and psyllium to simulate gluten’s structural properties. It celebrates the ritual of bread baking—scoring patterns and oven spring—while making the result accessible to those avoiding gluten.

Seasonal Adaptations

In winter, add a teaspoon of dried herbs like rosemary to the dough for warmth. In summer, serve these baguettes with chilled tomato salad or fresh mozzarella and basil. For holiday gatherings, shape smaller batards or finger baguettes to use as individual bread portions; brush with olive oil and sprinkle with coarse salt then warm prior to serving for a festive touch.

Meal Prep Tips

For meal prep, bake a double batch and freeze loaves individually wrapped. Slice before freezing for quick breakfast toast during the week. If you prefer to proof overnight, keep the shaped loaves refrigerated covered and bake directly from fridge, adding 5 to 10 minutes to the bake time. Use reusable silicone bags or vacuum sealers for best freezer protection.

These baguettes are a labor of love that reward careful technique with incredible flavor and texture. Whether you bake for dietary reasons or curiosity, you’ll find these loaves deliver both comfort and confidence. Try them once and you may never buy a store-bought gluten-free baguette again.