How to Make Easy Gluten-Free Baguettes with a Baking Mix

This recipe uses a gluten-free flour and baking mix we enjoyed back in the day. Pamela's bread mix contains sorghum flour and millet flour, which gives the bread a golden sweet, soft taste. So this isn't dry and plain like your average white rice flour baguette. It has character. If you prefer to experiment with your own gluten-free bread mix, use our recipe as a guide.

How to Make Easy Gluten-Free Baguettes with a Baking Mix


1 bag Pamela's Gluten-Free Bread Mix with Yeast Packet
1 1/2 cups warm water at 115 degrees F
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy


1. Warm the oven briefly by turning it on and off.

2. Line the bread loaf pans with parchment, or shape two pieces of foil into long baguette shaped "pan" and place on baking sheet.

3. In a mixing bowl, combine the (3 1/2 cups) bread mix with the yeast packet. Add the warm water and egg replacer. Beat for three minutes till smooth.

4. Divide the dough in half and scoop it onto the two French bread pans or foil on baking sheet. Using wet fingers, smooth and form the dough into long baguettes. Use a knife to cut the tops with three of four slashes.

5. Place the loaves into the warm oven and allow them to rise for one hour.

6. Heat the oven to 375ºF.

6. When the oven is up to temperature, set the timer and bake for 30 to 35 minutes or so, until the loaves are firm to the touch and crusty. If the outside is not crusty or the loaves feel too soft, do the option below- place them directly on the oven rack at 350 degrees F- for about ten minutes.

Additional Info:

Yields: Two baguettes

Near the end of baking time, brush the tops with plain rice milk to help them brown.

If you like a crusty loaf, remove the loaves from the pan at 25 minutes and bake them directly on the oven rack at 350 degrees F- until firm and crustylicious.

If you prefer using eggs, use two beaten free-range organic eggs instead of the egg replacer I used.

Cool before slicing with a sharp bread knife. If you can wait.

Use baguette slices as a base for bruschetta toppings and tapenade (see below for recipe). Or slice lengthwise for garlic bread.

Wrap and freeze the second loaf, if you're not going to eat the first day.
Serve with this Olive Tapenade- so delicious.

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