Free-from Baguette

Free-from Baguette
The ultimate free-from gluten, dairy, egg, nut, soya, sugar and low FODMAP baguettes. The outside is soft and chewy while the centre is springy and moist. Incredibly simple to make, like all bread with my flour blend. The structure holds together well and I re-shape my baguettes just before baking them to ensure they bake nice and high.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2 baguettes
Free-from Baguette


  • 400g The Free From Fairy Free-from Wholegrain Plain Flour - £5.00
  • 7g fast acting gluten-free yeast
  • 1 tsp rock or sea salt
  • 2 tbsp ground flax seeds
  • 1 tsp psyllium powder or 1½ tsp xanthan gum
  • 320ml warm water (ideally filtered or bottled - yeast doesn't like chlorine and I find a more consistent loaf if I use filtered water)
  • 4 tbsp extra virgin olive oil
  • ½ tsp balsamic vinegar (or other vinegar such as cider if you don't have balsamic)

How to make

  1. Place the dry ingredients into a large bowl or the bowl of a stand mixer and mix together well.
  2. Add the wet ingredients and beat together for around 1 minute until you have a smooth batter like a cake mixture.
  3. Line a baguette tray with re-usable non-stick liner (see above for what I use). I use one piece for the tray.
  4. Dollop tablespoon sized blobs into each dip of the baguette tray, making them join but not worrying about what it looks like at this stage.
  5. Once all the batter has been used up, wet your hand and smooth each baguette into a baguette shape.
  6. Place in a cold oven with a tray of boiling water and leave to rise for 30 minutes.
  7. After 30 minutes remove the baguettes from the oven (leave the water in) and switch it on to 240°C, 220°C fan oven, gas mark 9.
  8. Just before placing the baguettes in the hot oven gently reshape them if desired with wet hands or a wet pallet knife.
  9. Gently cut three lines in the top of each baguette.
  10. Sprinkle with water and seeds if desired before baking them in the steamy oven (be careful when you open the door) for 15-20 minutes.
  11. Leave to cool in the baguette tray before cooling on a wire rack (or eating them).

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