A lovely gluten free sourdough baguette, with soft crumb and crispy crust, which can be made using daily sourdough discard. This is a really nice gluten free bread to tuck into and is always rapidly demolished by my family whenever I bake it.
It can even been proved overnight if you wish (if left in a cool room), ready to bake first thing in the morning. Simply ensure it is well covered with a damp tea towel while it proves.
If you want to learn more about making your own gluten free sourdough bread at home, I’d recommend my cookbook as a starting point. It contains a step by step guide on making your own sourdough starter, and it has the recipe for my beloved sourdough boule.
There is also a whole chapter on lovely breads (as well as lots of meal and baking recipes): Eat & Enjoy Gluten Free (Amazon review: “Without doubt this is the best gluten free (actually scrap that) .. this is the best recipe book I own!” Jen).
What Ingredients Do I Need?
For this sourdough baguette I use gluten free sourdough starter, warm water, whole psyllium husk, gluten free plain flour, tapioca starch, sugar, salt and little olive oil for brushing the baguette.
I recommend you use the gluten free sourdough starter recipe from my cookbook for this recipe, as I have not trialled it with other varieties of sourdough starter. Mine starter is 100% hydration (50% water, 50% gluten free flours – specifically gf oat and brown rice).
Which Flour Do You Use?
I use a flour that is widely available in the UK, FREEE by Doves Farm Plain Flour. You can find it in every large UK supermarket, in the free from section.
If you prefer to make your own flour blend from scratch, see the notes section on the recipe card for details on which individual flours to use.
Where Can I Buy Tapioca Starch?
If you do not have tapioca starch you can buy it on Amazon or find it in health food shops, and even Ocado sell it. I buy it from Shipton Mill. It helps give pliability and stretch to the sourdough baguette, which is something we lose when taking gluten out of the bread making equation.
What is Psyllium Husk?
This is our magic ingredient for this recipe and it really essential – do not skip it. It is a naturally-dervived fibre and it helps to give flexibility to gluten free bread, acting as a binder and improving the final texture of your bake.
Whole psyllium husk is widely available online and from health food stores. I buy this variety of psyllium husk, rather than the powered variety as that acts slightly differently.
For more information about psyllium husk, have a read of my explainer article here.
Gluten Free Sourdough Baguette Recipe
Time for the recipe, which you’ll find below. It will make … If you don’t get through it all, simply slice up any leftovers and freeze. Then simply microwave of toast to defrost.
If you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.
If you enjoy this gluten free sourdough baguette recipe, please leave a review on the recipe card below as reviews are immensely helpful.
Laura x
Gluten Free Sourdough Baguette
Time to bake a delicious gluten free sourdough baguette, with a crispy crust and soft bready centre.
Ingredients
- 100g gluten free sourdough starter (mine is 50% water, 25% brown rice flour, 25% gluten free oat flour)
- 14g whole psyllium husk
- 220ml warm water
- 180g plain gluten free flour (I used FREEE by Doves Farm - see notes for alternative)
- 45g tapioca starch
- 1 tsp caster sugar
- 0.5 tsp fine salt
- A little olive oil for brushing on the baguette
Instructions
For this baguette I use sourdough discard from an established gluten free sourdough starter, however my starter is generally quite active, being fed every 24 hours.
If your starter has been dormant in the fridge for a while, give it a feed the day before giving this recipe a go, else you may have a very long proving time to wait out.
- Add the sourdough starter, psyllium husk and warm water to a large mixing bowl. Stir well to combine and leave to sit for at least 10 minutes. Then stir again and you should find it have transformed from a thin watery mixture to a thick gel (if not, leave to sit for an extra 5 minutes).
- Now the flour, tapioca starch, sugar and salt get added to the bowl. Use a wooden spoon to mix and squash the dry ingredients into the gel, until you have a rough and shaggy mixture.
- Use your hand to knead the dough in the bowl until it has come together as a rough ball, then transfer to your work surface and knead until smooth (about 3 minutes). You shouldn't need to flour your work surface, a little tension will help with the kneading. However if you have any issues with sticking, try kneading on a silicone mat instead or you can knead within the bowl.
- Now squeeze the dough into a log shape, then roll it out to create a smooth long baguette shape (approx 30-40cm long). Place on an oven tray lined with a silcone baking mat, lightly floured (or a sheet of non stick baking paper).
- Cover with a clean, damp tea towel and leave in a warm place to prove. The baguette should grow by 50% and this usually takes 4-8 hours, depending on how warm the room is. It should look nicely puffed up when you come to bake it.
- When proved, preheat your oven to 200C (fan) and add a pan of boiling water to the lower shelf to create some steam. This will help create a lovely crispy crust, rather than a hard crunchy one.
- Brush your baguette all over with olive oil, then cut 5 slashes in the top (see image below). Then bake on the middle shelf of the oven for 35 minutes.
Then enjoy the baguette warm from the oven or cooled, it's delicious either way! Any leftovers freeze well, or can be refreshed the next day by microwaving or toasting.
Notes
* You can replace the plain flour with the following homemade blend if needed: 90g rice flour, 35g potato starch, 25g tapioca starch, 20g maize flour and 15g buckwheat flour.
This is in addition to the 45g tapioca starch already stated in the recipe.
I hope you enjoy this gluten free sourdough baguette! For more delicious bakes, why not try some of these recipes:
Happy baking! x
