Gluten-Free & Wheat-Free
Herb French Bread / Baguettes / Breadsticks
Recipe

Gluten-Free Herb French Bread / Baguettes / Breadsticks: These gluten-free and dairy-free baguettes have a wonderful texture and flavor that will have you asking for more! And

Not only does this recipe produce ingredible baguettes, it is super flexible and adaptable - you can easily form the dough into an large French-Bread style loaves, or baguettes, mini-baguettes, and soft breadsticks (and even crispy, tiny, thin-style breadsticks if you want)! Incredible when served warm or soon after baking. Also great sliced and fashioned into gluten free garlic bread.

Text Version of Gluten-Free Recipe

1½ Cups Cornstarch
½ Cup Millet Flour
2¼ Cups White Rice Flour
¼ Cup Teff Flour
¼ Cup Flaxseed Meal
1½ Tablespoons Xanthan Gum
2 Teaspoons Salt
1 Teaspoon Garlic Powder
1 Tablespoon Dried Chives
1 Package Active Dry Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Honey
1/3 Cup Vegetable Oil (Canola) or Olive Oil*
2 Eggs
1 Egg White
1¾ Cups Warm Water (110-115°F)

*I used Extra Virgin Olive Oil

  (9) mini baguettes (½ Cup of dough each), or
  (2) baguettes (half of dough per baguette), or
  (18) breadsticks (¼ Cup dough each)

Place cornstarch, flours, flaxseed meal, Xanthan gum, salt, chives, garlic powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix (slowly). Increase speed to high and beat for 4 minutes.

Coat two cookie sheets (17x11.5 inch) with cooking spray.

Work with the amount of dough necessary to form a single baguette, mini-baguette, or breadstick - whichever you prefer (i.e., half the dough, ½ cup dough, or ¼ cup dough) - at once. Place dough on cookie sheet (allow room for the baguettes or breadsticks to expand as they rise). Spray top and sides (of all exposed batter) generously with cooking spray (this will help you form the baguettes - without cooking spray, dough will be sticky and extremely difficult, if not impossible, to work with). With hands, form dougn into long thin ropes, with thickness of shape depending on which variation you are making. Repeat as necessary making enough loaves to use all your dough.

Sprinkle tops of baguettes with salt and add any other desired topping (poppy seeds, sesame seeds, etc). Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 40 minutes. (as pictured)

Preheat oven to 375° and bake (middle rack of oven):  
  35 minutes for baguettes, or
  25 minutes for mini baguettes, or
  20 minutes for breadsticks.

If you make the mini-baguettes, they will look something like this:

This next picture shows a batch of fresh-baked gluten-free breadsticks made from this recipe:

This picture shows a sliced full-sized Baguette / French-Bread example:

Authors Comments

(Laura) There is a simple technique you can use to make consistent sized and shaped breadsticks - simply place the bread dough into a large gallon-size freezer bag, and snip off a corner of the bag to form a hole the size of the thickness of breadstick you wish to create. A one-inch opening should work well. Then, pipe the dough through that hole onto your baking pans (much like you pipe icing or frosting).

(Laura) If you would like to have fresh breadsticks on a regular basis, here's what to do. First, pipe the breadstick dough onto a sheet or into a container that you can fit into your freezer easily (be sure to apply cooking spray to the surface of the pan prior to forming sticks, and then spray surface of sticks with cooking spray once formed). Place breadsticks in freezer. Once frozen solid, you can remove from freezer and re-package into freezer bags or containers of your choice. You may wish to place a bit of wax paper or parchment between the sticks to make separating them easier later. Now, the next time you want fresh breadsticks, remove them from the freezer, place them on a baking sheet, and allow to thaw at room temperature for a couple hours. Then, bake as usual!