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Gluten-Free & Wheat-Free
Herb French Bread / Baguettes / Breadsticks Recipe
GF Recipe Summary
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 incredible 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.
Gluten-Free Recipe Card and Pictures
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 ⅓ 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, the dough will be quite sticky and extremely difficult, if not impossible, to work with). With your hands, form the dough into long thin ropes, with thickness of each rope shaped depending on which variation you are making. Repeat as necessary making enough loaves to use up 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°F 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:
(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 (very similar to how you pipe cake icing or frosting).
(Laura) If you would like to have fresh breadsticks on a regular basis, here's what to do — freeze unbaked GF breadsticks for later, and this is how — 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 these unbaked breadsticks into the freezer. Once frozen solid, you can remove them from the freezer and re-package into individual 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 these frozen gluten-free breadsticks from the freezer, place them on a baking sheet, and allow to thaw at room temperature for a couple hours. Then, bake as usual!