Gluten-Free Baguettes (Egg-Free, with flax “eggs”!)

Many of you who are baking the gluten-free breads from the books have asked about making the dough without eggs– here’s a decent swap:

Gluten-Free Baguettes:

Add the following to our Gluten-Free Crusty Boule recipe in place of the eggs:

2 tablespoons whole flax seeds (makes enough to replace 2 large eggs)

1/3 cup water to mix with flax

To make the egg substitute:

Grind the flax seeds in a Spice Grinder until it is a fine powder.

Stir together the powered flax with 1/3 cup of water.

After the mixture has sat for about 3-5 minutes will get gelatinous and quite egg like.

For more details on how to mix and use the dough see chapter 9, page 297 in The New Healthy Bread in Five Minutes a Day. You can also find more details here.

Once the dough is well chilled reach into the bucket with wet hands and pull out 1/4 of the dough.

Dip your hands in more water to prevent the dough from sticking to your hands as you work.

You want to press, squeeze and gently pull the dough into the shape of a baguette. This dough has no stretch to it, so you can’t pull it too hard or it will rip apart. The good news is that you can always just press it back together.

If the dough is too soft to form in your hands then just place it on a thin sheet of parchment and form the loaf with wet hands right on the paper. Try to handle it gently so as not to compress all of the air bubbles out of the dough.

brush with water and then loosely drape with plastic wrap. Let the dough rest for 40 minutes.

Preheat your oven to 475°F for 30 minutes with a Baking Stone on the center rack and a Broiler Pan on the bottom rack.

Sprinkle with seeds (these are the mixture from The New HBin5 on page 81).

Place the baguettes, on the parchment, into a Baguette Pan. This way the bread keeps its lovely shape and you can get more into your oven at one time.

Using a sharp Serrated Bread Knife slash the baguettes at a diagonal three times 1/4-inch deep down the loaf.

Place the baguette pan onto the preheated stone, add 1 cup of hot water to the broiler pan and bake for 30 minutes.

Allow the bread to cool on a wire rack and then enjoy!

Related Posts:

Video on Gluten-Free Dough

Gluten-Free Crusty Boule recipe

Gluten-Free Naan

Gluten-Free Crock Pot Bread

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408 thoughts to “Gluten-Free Baguettes (Egg-Free, with flax “eggs”!)”

  1. Wow! great tips in this. I must try the chia seeds and the flax seeds as egg substitue. I have both. would love to win and try the other great KAF items.

  2. Finally, I am starting to feel attracted to the idea that GF baking can be fun and delicious!!!
    Please continue to help us by addressing more techniques for GF baking and products we can try!!! You and Jeff are a blessing…
    Would love to wing the giveaway….pick me please!

  3. I would love some of this flour. I have been in every GF section in So Cal stores and I have not seen the King Authur Brand

  4. I recently found out about King Arthur Flours and would love to try them out! The bread you made makes me even more excited! It looks great!

  5. yes! i can not tell you how much i appreciate that you tackle– and master– gf recipes! there is now always a boucle gf batch in my fridge. can;t wait to try this recipe!

  6. Thanks for this posting! Even though I don’t eat gluten free, I always learn a new technique from your postings. This time, I learned how to use parchment paper with my baguette pan, and how to use flax seeds instead of eggs.

    THANKS!

    Judy

  7. So glad to hear about the ancient grains. Reading Nourishing Traditions and understanding just how much wheat has been cross bred and changed throughout the years and how it really isn’t that good for us with it’s increased gluten content.

  8. I can’t wait to try these! I’ve used King Arthur products for years but now I can bake bread for my gluten intolerant sister.

  9. I’ve missed my bread making since I found I am gluten intolerate. Your book sits on my shelf unused. I am so happy that you have included a gluten free chapter so I can begin making bread again your way. I am also happy that King Arthur flours has included a gluten free line of flours. I am in heaven. Thank you. Thank you.

  10. I made the loaves from the book for a friend and everyone loved it. But it was EXPENSIVE. So maybe having the KA flour already ready will help. I’ll look for it. I’d love to win the products to try.

  11. As always, your post on gluten free baguettes looks beautiful and easy to follow. Thanks for continuing to bring us intriguing and practical ideas. I’ve been hoping to try a gluten free iteration of your dough. Thanks!

  12. Thank you for yet another round of beautiful photos. I am inspired to give the gluten free section of the second book a try now!

  13. Love your gluten free loaf. I can have sandwiches again thanks to you! Even my picky husband likes the bread. I’ll be giving these a try too. They look wonderful. Thanks for working out these recipes. It makes being gluten free much easier!

  14. I love your website and the wonderful pictures! I’ve bought both books for myself and additional copies to give as gifts. We’ve used KAF for several years and can’t wait to try some of these gluten free recipes. Thanks!

  15. Loving the original book. Discovered DH has gluten issues, so I’d love this book too, but this recipe will make a good start.

  16. These baguettes look fabulous. A newly gluten free friend and I were just discussing the King Arthur flours today. I see they have a bunch of mixes as well. How exciting for us all!!

  17. Thank you, thank you, thank you! I have been missing fresh baguettes and will be making these soon to take to dinner at a friend’s house.

  18. Great job , I never thought I’d be baking bread til, I read article in Mother Earth News and bought first book. Got second book as soon as it hit the store. I’m the bread guy at work and for all our friends get togethers .

    Thanks
    Alex

  19. Bless you!!! My mere thanks is inadequate. It will rain the following three days and I shall bake baguettes, wonderful Gluten Free Egg Free baguettes! Bless you!!!

  20. Whenever I make bread I have to do a normal batch for myself and a GF batch for my CSD wife. I’ll have to hunt down the ancient grains mix.

  21. KA is definitely the best flour company! I love the fact that they are offering different things now. I started my history of using only King Arthur when my dad and I would shop together and he got it because we both liked the knight on the bag and the results of our doughs.

  22. I have always loved King Arthur flours and am excited to find they now have gluten free ones so I can purchase from them again– can’t wait to try this recipe!

  23. They look beautiful and delicious! I’m enjoying your first book immensely and plan to get this newer one, too, to read the new ideas and try some GF recipes for my daughter’s gluten intolerant friend that visits us every week! Now to check out the KAF site… 🙂

  24. Thanks to King Arthur Flour for making Gluten Free mixes. I have experienced the excellent quality of KA Flours for many years and it is a thrill to see the new GF products. Thank you!

  25. I’m drooling over this! Thank you for sharing and providing great instructions and photos as well. I can’t wait to try my own baguettes.

  26. Will have to give the baguettes a try. Love your books. Have become a more frequent bread baker because of them. Thanks

  27. Woo-hoo! More yummy breads to make me chubbier! I have been making the Boule and Brioche the past two months and love them! Next up, Naan. Would love to try these new flours and try my hand at a lovely looking baguette such as this.

  28. I am looking for a gluten-free, yeast-free bread recipe to use with sandwiches, etc… My dad says that yeast is what makes it bread but I’m still hoping to find something some day. Any ideas?

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