Golden and crisp on the outside with a tender, airy center, these grain-free baguettes bring the comfort of freshly baked bread back to the table. Serve warm with cultured butter, use for sandwiches, or tear and share alongside your favorite soup.

FORAGE BAKER’S NOTES

Flour Matters. Gluten-free flour blends can vary considerably in weight per cup, which is why we always recommend baking by weight whenever possible. 

If measuring by volume, gently scoop Rustic Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser dough.

Working the Dough. This is not a traditional wheat-based dough and will not stretch in quite the same way. Knead firmly for a few minutes to ensure the flour is fully hydrated and the dough holds together. If the dough feels sticky while shaping, lightly dampen your hands.

Shaping the Baguettes. Shape each baguette approximately 11–12 inches long and as evenly as possible so they bake at the same rate. A baguette pan will provide the most support, but a parchment-lined baking sheet also works well.

Scoring. If desired, use a sharp knife to make a few shallow diagonal cuts across the tops immediately before baking. Avoid cutting too deeply, as this can cause the loaves to spread.

DOUGH

Makes 2 baguettes or 1 round boule

Dry Ingredients

2½ cups (312g) Rustic Bread Flour

Wet Ingredients

1 cup (240g) water

3/4 cup (180g) egg whites

2 tablespoons (30g) olive oil

INSTRUCTIONS

1. Preheat the oven to 400°F. Prepare a baguette pan or line a baking sheet with parchment paper.

2. Add the water, egg whites, and olive oil to a large bowl. Whisk until combined.

3. Add the Rustic Bread Flour and use your fingers or a spatula to bring the mixture together. Let the mixture rest 15 minutes.

4. Use your hands to squeeze and knead the dough for approximately for a minute or two. The dough will be soft and slightly sticky.

5. Transfer the dough to a clean work surface and divide it evenly in half.

6. Shape each portion into a baguette approximately 12-13 inches long. Alternatively, shape the full batch into one round loaf (boule).

7. Transfer the shaped dough to the prepared baguette pan or baking sheet.

8. If desired, use a sharp knife to make a few shallow diagonal cuts across the tops.

9. Bake at 400°F for approximately 50-60 minutes, or until the crust is firm and golden.

10. Allow the baguettes to cool before slicing or serving.