Welcome to this new video lesson for paid subscribers! Today, we're diving into a gluten-free sourdough baguette recipe that is both beginner-friendly and endlessly versatile. With a beautifully crisp crust and a soft, airy crumb, this baguette is perfect for sandwiches, bruschettas, or pairing with soups and appetizers. And yes, it’s obviously gluten-free—made with whole grain flours (with minimal starch content), no gums, and no commercial flour blends.
The long and slim shape of a baguette means the dough cooks evenly, eliminating the risk of an underbaked center. The dough itself comes together quickly, and once mixed, all you need is patience while it rises.
If you're new to gluten-free sourdough (or baking in general), this is a great place to start!
Tools & Baking Setup
For an authentic French-style baguette, aim for a shape that tapers into sharp points at both ends. This not only makes the bread look beautiful but also gives you those crispy, delicate ends that are perfect for dipping or snacking.
Using a baguette pan (see video) will help you achieve that classic shape, but if you don’t have one, no worries! You can simply shape your baguette and bake it on an oven tray lined with parchment paper. The pan helps the dough to hold its form as it proofs and bakes.
You can incorporate seeds into the dough itself or sprinkle them on top before baking. Sesame, flax, sunflower, or poppy seeds all work wonderfully. Get creative with your favorite add-ins!
Yeasted Version Included
If you're short on time or not ready to work with sourdough, a yeasted version of this recipe is included below. The process remains the same as demonstrated in the video, making it easy to switch between sourdough and yeast fermentation based on your schedule.
