Baguettes GF/Vegan/Top 9 Free
A good baguette is like the little black dress of the baking world—classic, reliable, and endlessly versatile. Whether you’re using it for garlic bread, dunking it in soup, piling it with toppings for bruschetta, or just slathering it with dairy-free butter and jam, this golden, crusty loaf delivers every time. My gluten-free, top-9 allergen-free version still gives you that satisfying crackle on the outside and a soft, airy interior—perfect for sandwiches, snacks, or impressing your guests with your homemade bread skills.
Makes 2 full baguettes (with a little batter left to make a demi-baguette if you want)
Dry Ingredients:
5 cups of my signature bread blend (or buy it here!)
4 tsp xanthan gum
2 ½ tsp salt
2 Tbsp yeast
3 tsp egg replacer powder
Wet Ingredients:
3 cups hot water
4 Tbsp agave nectar
½ cup olive oil
Instructions:
Preheat oven to 375°F. Line a baking sheet with parchment and place a baguette pan on top. This one is the perfect size. Pro tip: You want a pan that is at least twelve inches long for a true baguette. If you purchase one with air holes, the parchment needs to lay over the pan and not under (it’s a batter, not a dough, so it will not spread well with just the typical air-holed pan.)
In a large mixing bowl, combine all dry ingredients.
In a separate bowl, whisk together the hot water, agave nectar, and olive oil.
Add the wet ingredients to the dry and mix thoroughly. A stand mixer with a paddle attachment on medium speed for 3–4 minutes works best. Dough will be sticky—this is normal. It should look like really thick pancake batter.
Using my favorite green scoop, place five scoops in a row on one track of the baguette pan. Repeat this step in another track. It can be directly next to the first baguette, if the pan has four tracks, but I prefer a little space in between to spread evenly. (If you have leftover batter place it in between the two larger baguettes, or make buns, or pipe a pretzel out for later).
Smooth tops and shape as needed using a spatula dipped in hot water. Brush or use a squeeze bottle to add olive oil to the tops, as they sit and rise.
Let rest for about 10- 20 minutes (depends on heat and humidity- you’ll start to see air holes in the top when it’s ready) uncovered while oven finishes preheating. You won’t get a dramatic rise, but they’ll puff slightly.
Bake at 375°F for 35-40 minutes, rotating halfway through for even browning. Loaves should be golden on top and sound hollow when tapped.
Cool completely before slicing for best texture. You can wrap and freeze full or sliced baguettes for later use (best freezing is up to one month).
Tips:
For a crustier finish, brush with olive oil as soon as they come out of the oven.
For mini baguettes or hoagie-style shapes, divide dough into smaller sections and reduce baking time slightly. This can give you hot dog style buns (1 -2 scoops) or hoagie style buns (2-3 scoops).
