Gluten Free Sourdough Baguette (No Yeast Added) Recipe
This gluten-free sourdough baguette is made with an active sorghum starter, a homemade flour blend, and no commercial yeast. The result is a crusty, wholesome baguette-style bread with soft crumb that is dairy-free, egg-free, freezer-friendly, and great for soups, toast, or sandwiches. No gums or additives, just real fermented bread the way it should be.
Servings 3 baguettes
Calories 241kcal
Ingredients
- 1½ cups active gluten-free sourdough starter sorghum based, rice-based is fine too
- 3 cups gluten-free flour mix
- 4 tbsp golden flax seeds ground
- 2 tbsp psyllium husk not powder
- 2 tbsp honey
- ½ tbsp sea salt
- 2 cups water
Topping
- 1 tbsp 1 tbsp avocado oil or other neutral oil
- 1 tbsp maple syrup
- 2 tbsp sesame seeds
Instructions
- Feed your gluten-free sourdough starter a few hours before starting so it is bubbly and active. You'll need only 1½ cup. The rest place in the fridge for a later bake.
- Grind the flax seeds into a meal.
- In a bowl, mix the psyllium husk, 1 cup water, and honey. Let it sit for a few minutes until thickened.
- In a large bowl, combine the active starter with the psyllium mixture. Mix to combine.
- Sift in the ground flax and gluten-free flour mix. Add the salt and the remaining 1 cup water.
- Mix with a spatula until a soft dough forms and there are no dry spots. Adjust with a little extra flour or water if needed.
- Cover the dough and let it rest for 15 minutes.
- Divide the dough into 3 equal pieces and shape each into a log.
- Roll each piece into a baguette about 14 inches long and 1½ to 2 inches thick.
- Place the shaped loaves on a parchment-lined perforated baguette pan.
- Mix the oil and maple syrup, brush over the tops, and sprinkle with sesame seeds.
- Cover and proof until until slightly puffed and lighter in appearance, about 4 hours at 70°F, or longer in a cooler kitchen (it could take up to 6 hours when cooler).
- Preheat the oven to 450°F with a cast-iron pan on the bottom rack.
- Cover the baguettes loosely with foil and place them in the oven.
- Pour about 1 cup water into the hot cast-iron pan and quickly close the oven door.
- Bake for 15 minutes covered.
- Remove the foil and bake another 20 minutes, or until deep golden brown. You can also use the broil function for the last 2 minutes of baking.
- Cool on a rack before slicing. For a crisper crust, let them cool in the turned-off oven with the door slightly open.
Notes
- 1 baguette can be cut into about 4 servings. So total yield: 12 servings.
- For a heartier crumb you can use my Gluten Free All-Purpose Flour Blend as the base instead (I tested it). It's made with sorghum, millet, oat, and arrowroot, and works well too with a more whole-grain taste. Just keep an eye on dough consistency and adjust water by a tablespoon or two if needed, since the absorption can vary a little between the two blends.
Nutrition
Serving: 0.25of 1 baguette | Calories: 241kcal | Carbohydrates: 49.2g | Protein: 3.7g | Fat: 4g | Sodium: 294mg | Potassium: 154mg | Fiber: 4.4g | Sugar: 5.9g | Vitamin C: 1.5mg | Calcium: 32mg | Iron: 1.4mg
