Name: Golden Gluten Free French Bread Recipe: Dairy Free
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Golden Gluten Free French Bread Recipe: Dairy Free

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×Jump to RecipeJump to VideoGolden brown, gluten free French Bread that tastes as good as it looks? Yes, please!This tender loaf of bread is crusty on the outside and pillow soft on the inside, making it a perfect combination to use for delicious spaghetti dinners and big bowls of soup.You've seen those loaves of French bread at the grocery store – the gluten free French baguettes that are right by the check-out and fresh baked so the smell just carries throughout the entire store?Well these are those loaves! And they just happen to be gluten free AND dairy free. So that makes them even better. These gluten free baguettes are so delicious just sliced and served with butter or set a loaf aside (the recipe makes 2 loaves) to make this French toast casserole.Hungry for more gluten-free bread recipes? Check out this buckwheat bread, this vegan bread, this gluten free pumpernickel bread, and this gluten free oat bread.Jump to:These mouthwatering loaves are the real deal – they ARE traditional French bread loaves. With a golden, crispy exterior and an interior you can just pull apart and enjoy, they have the absolute best texture of any gluten-free baguette recipe. And that’s a strong statement, but I stand by it. Not only that, these loaves are also:This yeast bread uses basic ingredients like white rice flour and tapioca starch... but for the absolute best results, here is a list of brands I recommend and tips if you need to use something different in its place. Also check my substitutions guide if you need to figure out what substitutions to make for other recipes.Exact measurements and instructions for making this gluten free baguette recipe are in the recipe card below.I often call gluten free bread dough, batter, because it truly resembles more of a batter than a stretchy, traditional dough. After many years of baking gluten free breads, I’ve finally gotten over the temptation of wanting it to be stretchy. It’s not going to happen. But it does turn out to be a delicious loaf of bread!Step One: Dissolve the sugar in the warm water as in image 1 above.Step Two: After the sugar granules are completely dissolved, if using active dry yeast, add the yeast to proof.Step Three: In the large mixing bowl of a stand mixer, add the dry ingredients (including instant yeast if using) and mix to incorporate.Step Four: Add the wet ingredients - melted butter, egg whites, and apple cider - mix well.Step Five: Add the yeast mixture (or just sugar-water). Mix on medium high speed using a paddle attachment for 3 minutes.First, place the French bread pan on a baking sheet. This will prevent the cooking spray from getting all over your counter. Then spray it well with the spray. Take a pinch of cornmeal and dust each side with cornmeal. Alternatively, you can just use parchment paper on the pans instead of using cornmeal.Next, spoon an equal amount of dough onto the French loaf pan, in a long baguette shape. You want to make sure to smooth the tops with a spatula, as it will keep the exact same shape, even after rising. So if you leave it lumpy, the loaf will be lumpy when baked.Cover lightly with a kitchen towel and set the pan in a warm place to rise. After the gluten free French bread rises, take a sharp knife and cut 4 diagonal slashes in each loaf.This is what gives French bread that characteristic look!The rise time for these loaves is short - just between 15 - 30 minutes. The batter should just hit the top of the baguette mold.Place just the French bread pan (without the cookie sheet underneath) in the oven and bake at 400 F for 30-45 minutes or until the internal temperature registers between 205-210F with an instant read thermometer.See that gorgeous crust? It gets that lovely shade from the baking process. These loaves are baked in French Bread pans. These pans have tiny holes throughout the curved bottom so they bake the loaves the way they are supposed to be baked.This is the pan I use and I highly recommend it:&nbsp;Commercial Non-Stick Perforated French Bread Pan.&nbsp;It's lightweight and bakes perfect loaves every time!The options for this bread are endless. Here are some other ideas for this bread:Nothing is as frustrating as getting all geared up to make bread and then have it flop, for no obvious reason! Follow these pro tips so that doesn't happen...Most of my recipes will offer a measuring cup portion for ingredients in addition to the weight. But that's just so you have an idea of how much 100 grams might measure out to. But always, always use a digital scale, like this one, to the weigh the ingredients. Weight is a much more accurate way of measuring ingredients and especially in baking, where the measurements are crucial. A few grams off, either way can ruin a recipe. Plus once you start measuring by weight it's so easy to just pour flour into a container to weigh than dragging out measuring cups!It is so tempting to just grab eggs and butter from the refrigerator and start mixing but it's very important to wait until all ingredients are at room temperature before mixing anything together. The reason why is explained in more detail in my baking class but room temperature ingredients blend together better resulting in better textured breads and baked goods.Tip for working with egg whites: Cold eggs separate easier than warm eggs. So the trick is to separate them while they're cold... then let the whites sit at room temperature to warm before using them.While quick breads like this pumpkin bread, and muffins, like these lemon blueberry muffins, can be checked for doneness just by inserting a toothpick in the middle and making sure it's clean or nearly clean, yeast breads are a different story. The best, most reliable way of making sure they are done is to use an instant read thermometer. For this bread, and most of my other breads, like this white bread and this oat bread too, you're looking for the thermometer to register between 205 - 210 F.Using them is super simple. Basically just open it up and stick the tip into the middle part of the bread, not touching the other end of the pan, but far enough in that it's in the middle. Then watch the temperature. It should hit 205 fairly quickly. If it's far from it, stick it back into the oven for another few minutes and check it again.These loaves are best served the same day they are made. They will last for up to two days in wrapped in plastic wrap or in an airtight container at room temperature. You'll have to microwave or warm the loaves as they will start to dry out and not be as tasty.Freezing is recommended for longer storage. Freeze the sliced loaf in an airtight container for up to 1 month. Defrost slices in a microwave or the toaster oven for a nice crispy exterior.Can I use another flour besides the rice flour and tapioca flour? For the tapioca flour, yes. Cornstarch or potato starch would work equally well. The second best substitute for the white rice flour would be brown rice flour but the baked bread is not the exact same texture and consistency. What's the best way to store this bread? So after the bread is baked, cool it completely and then you have 2 options for longer storage... either slice the entire loaf and freeze it, then toast individual pieces as needed. Or slice the loaf in half and freeze the loaf. Then place it in the toaster oven to 'toast' (heat quickly) and enjoy with butter. Can I substitute the egg whites? The best substitute for the egg whites would be these vegan eggs by Follow Your Heart. Because it's not just the white, the bread may be a little darker shade. Can I make this into garlic bread? Yes! Just slice the loaf into inch thick slices and spread butter and garlic onto each slice. Then toast each slice in the toaster oven until butter is melted. Also check out this garlic bread recipe too!Did you make and love this recipe? Give it your review and rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!Recipe was originally posted March 2018. Updated and revised May 2019 and again in September 2023.from votesPrintPinRateWant more gluten free bread recipes? Sign up for our email list and get the latest ones sent right to you! And while you're here, also check out:&nbsp;Helpful gluten free baking tips:This bread looks wonderful but, I am allergic to Psyllium. What can I replace it with? So sad.ReplyHi can I please use only psyllium hush because I do not like xanthan gum and can I bake it into a normal bread tin because I do not have a perforated French bread tin.Thank you for everything.MaryReplyI asked a question earlier but it wasn',t posted and has disappeared. Just wondering why the batter doesn',t push through holes, had a problem with pizza using a pan with holes, thanksReplyWhat would you recommend to replace the corn meal? That's a no-no for me, as is Flax. Doggone it. I LOVE corn and flaxseeds!ReplyChristine, I know this is an older post but just wondering if this dougb would work in a mufon tin or hamberger tin. I don',t own a french pan yet, thank you for any responsel LindaReplyCan I use an egg instead of physillium husk or flaxseed?ReplyCan't have eggs so any suggestions to the egg whites?ReplyOMG!!!! I am in heaven! Before I was diagnosed with Celiac Disease i made a French bread every week, I had the recipe memorized. I've had many failures since going gluten free in making a good French bread. This one hit it out of the park! I had to order a new French bread pan as I couldn't find mine and it came this morning, so I immediately set out to try this recipe. The hardest part is waiting for the bread to cool after baking. I actually left the house to be sure I wouldn't be tempted to cut into them too soon. But now they have cooled and I just have to say .... BEST. BREAD. EVER. THANK YOU = )ReplyI read on the pa key of psyllium husks may not be good and you have to be careful when you use it so isas I want to make your French bread can you advice me thank you feidre keggettReplyHi Christine, I cannot have any gums. Can I use konjac, instead? If so, how much of it do I use? Thanks!ReplyAlso, how do I store this bread?ReplyAmazing Recipe! I love french bread, I have eaten it many times. I have never tried it at home. I usually eat it in restaurants only. I will definitely try it at home now and let you know. Thank you for sharing this great blog. I loved it.ReplyHi Christine,I’m about to go shopping so I can make this bread (for church communion), but, after reading through the recipe, I have a few questions.1. If using butter, should it be salted or unsalted? If I only have unsalted butter, should I add salt, and how much?2. Is it possible to prepare this a day ahead of baking?3. I have maple sugar. Would this work?4. Is Quick rise yeast the same as Active Dry?ReplyHi Christine,I'm trying to avoid rice flours due to possible arsenic contamination. Can any other gluten free flour be substituted in this recipe? Thanks.ReplyHi Christine unfortunately I am only able to find brown rice flour at my local store, will this work instead of the white rice flour?Just brought my first French loaf bread pan and I am so excited to try it out!ReplyThis was great and turned out right in the first attempt... not common for me! It was so nice to have a piece of crusty bread with my pasta dinner (GF of course) again! I will probably try to replace the eggs with aquafaba next time and see how that works.ReplyI have Celiac Disease so gluten free is a necessity. This is my favorite bread recipe. I've made it countless times and often double it and stick half in the fridge for a quick loaf or two later in the week. Thank you!ReplyThis was an easy recipe to make and it turned out great! Everybody loved it.ReplyI've made the mixture and it's really runny. I'm thinking of putting it in a tin. What size eggs did you use for the recipe?ReplyCan you use a 1 to 1 gluten free flour instead of mixing your own? (ex: red mill 1 to 1 baking flour) Thank you.ReplyHi. I am new to the gluten free world. I have a question about the french bread recipe. It says the yield is 20 slices. Is that meaning from 2 loaves or just one, and approximately how thick is it sliced. Also, the nutritional values you provide do not have the serving size. Is this information you would be able to provide? I'm also diabetic so I need to watch the carbs Thanks.ReplyOutstanding and easy to make... one of my sons said it’s the best bread he’s ever had and the whole family loved it! I don’t have a French bread pan, but after using a hand mixer, easily spatuled and shaped it into two nice loaves on a regular baking sheet. I also covered with foil after 20 minutes, as it had reached a perfect color by then. Will absolutely make this regularly... best gf bread recipe yet!ReplyIt has a great texture. People who do not need gluten free come bak for more.ReplyI love this recipe; the taste and texture are wonderful. I’ve been enjoying crispy bread for the first time in seven years - since I had to stop eating wheat (I also can’t tolerate xanthan gum, so I replaced it with more psyllium). This French bread makes a great base for bruschetta or garlic bread.ReplyThis bread is amazing! The best gluten free French bread recipe. Thank you!!!ReplyI'm a bit disappointed to get no response to the email I sent re. the recipe's quantity of yeast. 2 Tablespoons?The yeast totally overflowed in the bowl and the bread overflowed in the pan -- the final baked loaf looked good but it tasted very yeasty and sour.I'm now a bit reluctant to try the other recipes until I'm sure that I'm using the right type of yeast.Your recipes vary regarding the 'term' used for the yeast types AND these terms differ to the terms used in Australia.The french bread calls for 2 Tablespoons of "quick rise" and your italian bread recipe calls for 2 and 1/4 teaspoons of "active dry". I'm so confused. Most definitions suggest there are only 3 types of bakers yeasts: fresh, active dry and instant — where it seems that you use LESS instant yeast (usually measured in teaspoons) if substituting for active dry yeast.In Australia I only see a product that I think must be equivalent to "instant" yeast - the type you add to the dry ingredients without need of proofing with water and sugar first.Please can you (or any other reader) shed some light on this.ReplyI'm new to baking gluten-free, thank you for such a delicious recipe and instructions!! I will never buy packaged gf bread again, this was ten times better!!ReplyWell I have tried about 5 different GF bread recipes and so far this is the best I have found. Frankly the others were all terrible wet lumps of unrisen door stops. So I really appreciate this recipe. It was also well written and easy to understand. Thanks. I will look at some other recipes on your blog. I was thinking it might work as a sandwich bread. What do you think?ReplyThis recipe is awesome! I am also gluten free with sucrose( table sugar intolerance. Having a good bread has been so hard to find. Nothing in the stores GF is tolerable for me. I used Honey as the yeast feed and replaced the vinegar with lemon juice. I also sprayed my spatula with oil to smooth the tops. I made 4 hamburger buns and a crispy loaf of bread. I couldn't wait and ate a warm bun with butter. Yum Yum. I did brush to bun tops with butter to soften a little for the burgers. WE are having a family BBQ tomorrow and so excited to have a bun for my burger. Thank you, Thank you.ReplyThis bread is absolutely delicious! The best gluten free bread recipe I've tried. The flavor and texture are perfect.II didn't read directions closely enough to see I shouldn't havep ut cookie sheet under the bread pan in the oven. I think my bread my might have been a little crustier without it. (I had just cleaned my oven and worried the cornmeal would fall through the holes in the pan. Lol.) It was still delicious.Do you advise putting a pan of ice cubes in pan on lower shelf while baking this bread? I've seen that recommendation on other recipes. I might try it next time.Thank you for the delicious recipe. I would be proud to serve it any time to anyone. Even my wheat eating family members would love it! I'm fact, they would probably believe it isn't gluten free.ReplyMaybe I missed it in the post - how do you store this and for how long? Does it freeze well?ReplyI followed the recipe exactly and mine turned out moist feeling and gummy. Not sure what I did wrong?ReplyMy loaves don’t seem to rise fully. When I mix it with the sugar it foams a ton - to the top Of the measuring cup. Then when my loaves are proofing it’s taking way longer than the recipe states and after 60 + minutes I just bake it because it seems to be done rising. Would the recipe work if I mixed the yeast with the dry ingredients?ReplyGood Morning Christine. I just saw this recipe on a facebook group I belong to and it looks great! Your reciped states psyllium powder, I just have the pysllium husk and before I start the recipe, I'm wondering if it would work? Thank you for your time, I'm excited to make this bread!!ReplySuperfine or regular white rice flour?ReplyWhat a great crust! Crunchy on the outside, soft on the inside and it even tastes great plain! I bought the pan just to try your recipe and I'm so glad I did because this recipe is a keeper!ReplyMore Baking Help

×Jump to RecipeJump to VideoGolden brown, gluten free French Bread that tastes as good as it looks? Yes, please!This tender loaf of bread is crusty on the outside and pillow soft on the inside, making it a perfect combination to use for delicious spaghetti dinners and big bowls of soup.You've seen those loaves of French bread at the grocery store – the gluten free French baguettes that are right by the check-out and fresh baked so the smell just carries throughout the entire store?Well these are those loaves! And they just happen to be gluten free AND dairy free. So that makes them even...

Golden Gluten Free French Bread Recipe: Dairy Free

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