Effortless Gluten-Free Mini Baguettes: Artisan Bread in Your Own Kitchen

Imagine pulling warm, crusty mini baguettes from your own oven, perfectly golden and ready to be enjoyed. Now imagine these baguettes are entirely gluten-free. It sounds like a dream for anyone with gluten sensitivities, but it’s a reality that’s surprisingly easy to achieve! Baking homemade gluten-free bread, especially these delightful mini baguettes, is not just a culinary task but a genuine gesture of care for yourself or your loved ones who must avoid gluten.

While many gluten-free breads can often be denser than their wheat-based counterparts, these mini baguettes offer a unique texture. They might be a bit “hearty” for traditional sandwiches, but slice them thinly to create exquisite crostini, and watch them disappear! They’re so good, in fact, that all your friends, gluten-free or not, will be reaching for more.

And speaking of charming details, how adorable are those French baguette wraps featured in the images? Full credit for these goes to Heather Bullard. Her website is a treasure trove of design, travel, and lifestyle inspiration. You can easily head over to her site to download and print these beautiful wraps, adding a perfect, elegant touch if you’re assembling a wine and cheese gift basket or simply enhancing your table setting.

The Genius Behind “Artisan Bread in Five Minutes a Day”

Getting back to our bread, the secret to effortlessly creating these beauties at home lies with the brilliant minds of Dr. Jeff Hertzberg and Zoë François. Their groundbreaking book, Gluten-Free Artisan Bread in Five Minutes A Day, provides the essential blueprint for this revolutionary approach to baking. This method simplifies the traditional complexities of bread making, making it accessible even for those navigating the nuances of gluten-free flours.

Furthermore, sourcing the specialized ingredients for gluten-free baking has become significantly easier, thanks to brands like Bob’s Red Mill. Most, if not all, of the necessary components for this recipe should be readily available at your local market or, conveniently, online.

The Importance of Precision: A Lesson Learned

As I’ve shared in my earlier post on Gluten-Free Artisan Bread, my initial foray into this method didn’t go as planned. I made the common mistake of substituting ingredients with what I had on hand at my local store, leading to less-than-ideal results. My experience taught me a vital lesson in gluten-free baking: ingredient specificity is paramount.

• I discovered the hard way that you cannot substitute sweet rice flour for stone-ground white rice flour. Sweet rice flour (also known as glutinous rice flour, despite being gluten-free) behaves very differently, leading to a gummy texture, whereas stone-ground white rice flour provides structure.
• Similarly, potato starch and potato flour are two distinct ingredients. Potato starch adds a light, crisp quality to gluten-free baked goods, while potato flour is much heavier and highly absorbent, which can result in a dense, sticky product if used incorrectly.

If you encounter difficulty finding any of the precise ingredients listed for the all-purpose flour mixture, rest assured. They are all conveniently available online, either through Amazon or directly from Bob’s Red Mill, ensuring you have access to the exact components needed for success.

Don’t Be Intimidated: The Magic of the Gluten-Free Flour Mix

Please don’t be daunted by the initial steps of creating this flour mixture. This specific blend is truly like magic! Once you get the hang of preparing it, you’ll easily keep a stash ready in your pantry. If you, or someone dear to you, has a serious intolerance to gluten, you will undoubtedly find that the effort is incredibly rewarding.

The secret to success with this recipe lies in precision. I highly recommend measuring each ingredient carefully, ideally in grams, using a digital food scale. Keeping a running total on the scale ensures accuracy and consistent results every time.

As the authors of “Gluten-Free Artisan Bread in Five Minutes A Day” wisely advise: “The ingredients must be very well mixed, otherwise the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5 to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.” This step is crucial for achieving the proper structure and texture in gluten-free bread, as these binders replace the elasticity of gluten.

• First, the yeast is gently sprinkled in with the dry flour mixture.
• Once all the dry ingredients are thoroughly combined and evenly distributed, lukewarm water is added.
• It is strongly recommended that the water be exactly 100°F. This precise temperature is ideal for activating the yeast without killing it, ensuring your dough rises correctly.

An electric tea kettle with temperature control is incredibly handy for achieving this exact water temperature. Alternatively, a digital kitchen thermometer can help you measure the water accurately. I understand this might seem like a lot of precise steps, akin to a science project, but please don’t give up! The exceptional quality of the final product makes every bit of effort worthwhile. You simply won’t find this level of quality and freshness in a typical store-bought gluten-free baguette, even in a large metropolitan area. For the majority of us, baking it ourselves is the path to truly superior bread.

• If you have a stand mixer, use the paddle attachment to combine the dough for about one minute until smooth.
• If mixing by hand, give it a vigorous stir with a sturdy spoon or spatula for approximately two minutes, ensuring the mixture is very smooth.
• And here’s the best part, a true game-changer for home bakers: no kneading is necessary! This no-knead method makes bread baking incredibly approachable.

The Magic of Cold Fermentation: Bread in Five Minutes a Day

After a brief two-hour rest at room temperature, your mixed dough is ready for the fridge. This is where the true magic of the “Artisan Bread in Five Minutes A Day” method comes into full play! This recipe yields a substantial batch of dough, approximately four pounds, which you can store in your refrigerator for up to ten days. For each mini baguette, you’ll typically need about 12 ounces of dough. Of course, you can easily adjust the size to suit your specific needs, just remember to modify the resting and baking times accordingly.

Over the next ten days, you can simply grab a portion of dough (12 ounces for a baguette or 16 ounces for a round loaf) whenever the craving strikes, let it rest for the appropriate time, and then bake. It truly takes only five minutes of active prep time out of your busy schedule. The rest of the time, the dough takes care of itself, slowly fermenting and developing complex flavors in the cool environment of your fridge. In fact, the longer it “hangs out” in the refrigerator, the more developed and nuanced the flavor becomes. It’s a system of pure genius!

Baking Your Baguettes: The Best Methods for a Perfect Crust

Our baking specialists highly recommend two primary methods for baking this gluten-free bread to achieve a wonderfully crisp crust: either on a preheated baking stone or baking steel using the steam method, or in a preheated Dutch oven. Both approaches are fantastic, and full, detailed instructions for each are provided in the comprehensive recipe card below.

Personally, I decided to experiment with an alternate method: using my Le Creuset preheated, lidded deep sauté pan. To my delight, it worked out exceptionally well! I simply lifted the formed mini loaves, still resting on their parchment paper, and carefully transferred them directly into the hot sauté pan. After covering it with the lid, I let the magic happen. This method effectively creates a steamy environment similar to a Dutch oven, crucial for developing that desirable crust.

For additional visual insight and to get a better understanding of how to handle this unique, unstructured gluten-free dough, I highly recommend checking out this helpful video from the authors themselves. It demystifies the process and builds confidence.

The Critical Cooling Period for Gluten-Free Bread

Once your beautiful baguettes emerge from the oven, resist the temptation to slice into them immediately, no matter how incredible they smell! It is absolutely crucial to place them on a cooling rack for a full two hours. This is perhaps the hardest part of the entire process, as who can resist warm bread fresh from the oven? But trust me, it’s a vital step you shouldn’t skip.

Gluten-free bread requires a complete two hours of cooling to properly set and develop its final structure.

Unlike traditional wheat bread, which can be enjoyed warm, gluten-free bread is still undergoing internal changes during the cooling period. Cutting into it too soon will result in a gummy, dense texture, as the starches haven’t fully gelled and the moisture hasn’t properly redistributed. Patience truly is a virtue here, and it will be amply rewarded with a perfectly textured baguette.

Serving Your Gluten-Free Mini Baguettes

Once cooled and perfectly set, it’s time to enjoy the fruits of your labor! When ready, cut your Gluten-Free Mini Baguette into thin, crostini-like slices. These are ideal for a variety of culinary creations. Add them to your elegant cheese board, serving as a robust, flavorful vehicle for your favorite cheeses and charcuterie. Alternatively, pair them with your preferred spread or dip – from creamy hummus to a rich olive tapenade. Or, for a simple yet profoundly satisfying experience, just enjoy them with some plain old butter. However you choose to serve them, they’re guaranteed to be a hit!

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Gluten-Free Mini Baguettes

Adapted from Gluten-Free Artisan Bread in Five Minutes A Day

Keep a supply of this gluten-free all-purpose flour mixture in the pantry. With a batch of this master boule dough in the fridge, you can enjoy fresh bread every day. Just takes five minutes of your time.

Servings 5 mini baguettes

Author Rosemary Stelmach

Ingredients

Gluten-Free All-Purpose Flour Mixture

• 6
  cups
  stone ground white rice flour
  (36 ounces / 1,020 grams). Do not substitute with sweet white rice flour.
• 3 1/4
  cups
  sorghum flour
  (16 ounces / 455 grams)
• 1 3/4
  cups
  tapioca flour or starch
  (8 ounces / 225 grams)
• 1 1/4
  cups
  potato starch
  (8 ounces / 225 grams). Do not substitute with potato flour.
• 1/4
  cup
  xanthan gum or psyllium husk powder
  (1.4 ounces / 40 grams). If using psyllium husk powder, do not store dough for longer than five days.

Gluten-Free Mini Baguettes Dough

• 6 1/2
  cups
  gluten-free all purpose flour mixture
  (2 pounds, 3 ounces / 990 grams)
• 1
  tablespoon
  dry active or instant yeast
  (.35 ounce / 10 grams)
• 1 1/2
  tablespoons
  kosher salt
  (0.9 ounce / 25 grams)
• 2
  tablespoons
  sugar
  (1 ounce / 30 grams)
• 3 3/4
  cups
  lukewarm water
  (100ºF / 1 pound, 14 ounces / 850 grams)
• 1
  egg white plus 1 tablespoon water for brushing the baguette
  (or plain water for a dairy-free option)
• parchment paper or cornmeal

Instructions

For the Gluten-Free All-Purpose Flour Mixture:

1. In a 5 to 6-quart lidded container, thoroughly whisk and mix all the gluten-free all-purpose flour ingredients. To ensure complete blending, finish by picking up the container and vigorously shaking it until the flours are entirely incorporated. This ensures even distribution of the binders.

2. If you’re measuring by U.S. cup-measures, be sure to pack the flour tightly into the cup, as if you were measuring brown sugar, for accuracy.

For the Gluten-Free Mini Baguettes:

1. In a large 5 to 6-quart bowl or the bowl of a stand mixer, whisk together the measured gluten-free flour mixture, yeast, salt, and sugar.

2. Add the lukewarm water (precisely 100ºF). This temperature is key for optimal yeast activity, allowing the dough to rise correctly before refrigeration.
3. If using a stand mixer, mix with the paddle attachment for about one minute until the mixture is very smooth. Alternatively, if mixing by hand, use a sturdy spoon or spatula and mix thoroughly for one to two minutes until smooth. Remember, no kneading is required with this method. Once mixed, transfer the dough to a lidded (not airtight) food container.
4. Cover the container with a lid that fits well but can be slightly cracked open to allow gases to escape (or use plastic wrap). Let the mixture rise at room temperature for approximately 2 hours. After this initial rise, refrigerate the dough. It can be stored and used over the next 10 days. You can use any portion of the dough at any time after the initial 2-hour rise. Fully refrigerated dough is less sticky and generally easier to handle. Do not punch down the dough; this is unnecessary for gluten-free bread baking.

5. On baking day: pull off a 3/4-pound (about the size of a large orange) piece of dough. Place it on a pizza peel generously prepared with cornmeal or on a piece of parchment paper. With flour-dusted hands, gently press and shape the dough into a log or cylinder with slightly tapered ends. Use wet fingers to smooth the surface. Allow it to rest at room temperature for 40 minutes, loosely covered with plastic wrap or under an overturned bowl. The dough will not visibly rise much during this resting period – this is completely normal for gluten-free dough.

6. While the dough is resting, preheat your oven to 450ºF (232ºC). Place a baking stone or baking steel near the middle of your oven and preheat for at least 30 minutes. Alternatively, preheat a lidded cast-iron sauté pan or Dutch oven for 45 minutes at 450ºF. If using the stone or steel, also place an empty metal broiler tray on the shelf below for steam generation.

7. Brush the top of the shaped baguette(s) with the egg white wash (egg white + 1 tbsp water) or plain water. Using a wet serrated bread knife, make diagonal cuts about 1/2 inch deep across the top of the baguette(s).

8. For Baking Stone/Steel Method: Carefully shimmy the baguette(s) onto the preheated stone. Quickly and carefully pour 1 cup of hot tap water into the metal broiler tray to create steam, then immediately close the oven door to trap the steam. Bake for a total of about 40 to 45 minutes, or until richly browned and firm.
   For Dutch Oven/Lidded Pot Method: Using the parchment paper as handles, carefully lower the dough-topped parchment paper into the preheated pot. Cover with the lid and place in the oven. No need for an additional steam bath with this method. Remove the lid after 30 minutes, and continue baking for another 10 to 15 minutes uncovered, or until the crust is richly browned.

9. Allow the bread to cool completely, for approximately 2 hours, on a wire rack before slicing. This step is critical for gluten-free bread to set properly and prevent a gummy texture.
10. Store any remaining dough in the refrigerator in your lidded or loosely plastic-wrapped container. Remember to leave the cover slightly ajar for the first couple of days to allow gases to escape if your container isn’t vented. After that, it can be sealed.

Recipe Notes

Depending on the size of your cast-iron vessel, you may be able to bake more than one baguette in a single batch. Measure the diameter of your pot and shape the baguettes accordingly. For reference, a 12-inch diameter cast-iron lidded sauté pan can typically accommodate three mini loaves, each measuring about 10-inches in length, baked simultaneously.

Disclosure: Please note that some of the links above are affiliate links. At no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I personally use and recommend these products because I have found them to be of superior quality and essential for successful gluten-free baking.

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