Gluten and Dairy Free French Baguette

serves / makes 2 smaller baguettes or 1 large
10 mins prep time plus proving
40 mins cooking time


  • 375g gluten free bread flour
  • 10g dried active yeast
  • 1 teaspoon salt
  • 225ml water (warmed to about 40 oC)
  • 1 tablespoon polenta
  • 1 teaspoon cornflour dissolved in 1 tablespoon water


  1. Place the bread flour, yeast, salt and water in a large bowl
  2. Beat with an electric mixer dough hook for 5 minutes
  3. Cover the bowl with clingfilm and leave to rise until doubled in size, about 1 hour
  4. Sprinkle a baking sheet with the polenta
  5. Place the dough onto the baking sheet and shape into one large baguette or two smaller baguettes
  6. Leave to rise for 40 minutes
  7. Preheat the oven to 190 oC
  8. Brush with the cornflour wash and bake for 35-40 minutes
  9. Remove from the oven and allow to cool completely before slicing