Golden Gluten Free French Bread Recipe: Dairy Free (2024)

You've seen those loaves of French bread at the grocery store – the gluten free French baguettes that are right by the check-out and fresh baked so the smell just carries throughout the entire store?

Well these are those loaves! And they just happen to be gluten free AND dairy free. So that makes them even better. These gluten free baguettes are so delicious just sliced and served with butter or set a loaf aside (the recipe makes 2 loaves) to make this French toast casserole.

Gluten Free French Bread Recipe: Key Take-Aways

These mouthwatering loaves are the real deal – they ARE traditional French bread loaves. With a golden, crispy exterior and an interior you can just pull apart and enjoy, they have the absolute best texture of any gluten-free baguette recipe. And that’s a strong statement, but I stand by it. Not only that, these loaves are also:

• Easy to mix (with a stand mixer like this one!)
• Made with convenient flours and starches - rice flour and tapioca flour
• Made in a traditional baguette pan (also called a French bread pan)
• Quick to rise
• Easy to store

Step One: Dissolve the sugar in the warm water as in image 1 above.

Step Two: After the sugar granules are completely dissolved, if using active dry yeast, add the yeast to proof.

Step Three: In the large mixing bowl of a stand mixer, add the dry ingredients (including instant yeast if using) and mix to incorporate.

Step Four: Add the wet ingredients - melted butter, egg whites, and apple cider - mix well.

Step Five: Add the yeast mixture (or just sugar-water). Mix on medium high speed using a paddle attachment for 3 minutes.

See that gorgeous crust? It gets that lovely shade from the baking process. These loaves are baked in French Bread pans. These pans have tiny holes throughout the curved bottom so they bake the loaves the way they are supposed to be baked.

This is the pan I use and I highly recommend it:Commercial Non-Stick Perforated French Bread Pan.

It's lightweight and bakes perfect loaves every time!

Pro Tips for This Gluten Free French Bread Recipe

Nothing is as frustrating as getting all geared up to make bread and then have it flop, for no obvious reason! Follow these pro tips so that doesn't happen...

1. Measure Ingredients by Weight

Most of my recipes will offer a measuring cup portion for ingredients in addition to the weight. But that's just so you have an idea of how much 100 grams might measure out to. But always, always use a digital scale, like this one, to the weigh the ingredients. Weight is a much more accurate way of measuring ingredients and especially in baking, where the measurements are crucial. A few grams off, either way can ruin a recipe. Plus once you start measuring by weight it's so easy to just pour flour into a container to weigh than dragging out measuring cups!

2. Use Room Temperature Ingredients

It is so tempting to just grab eggs and butter from the refrigerator and start mixing but it's very important to wait until all ingredients are at room temperature before mixing anything together. The reason why is explained in more detail in my baking class but room temperature ingredients blend together better resulting in better textured breads and baked goods.

Tip for working with egg whites: Cold eggs separate easier than warm eggs. So the trick is to separate them while they're cold... then let the whites sit at room temperature to warm before using them.

3. Check with an Instant Read Thermometer

While quick breads like this pumpkin bread, and muffins, like these lemon blueberry muffins, can be checked for doneness just by inserting a toothpick in the middle and making sure it's clean or nearly clean, yeast breads are a different story. The best, most reliable way of making sure they are done is to use an instant read thermometer. For this bread, and most of my other breads, like this white bread and this oat bread too, you're looking for the thermometer to register between 205 - 210 F.

Using them is super simple. Basically just open it up and stick the tip into the middle part of the bread, not touching the other end of the pan, but far enough in that it's in the middle. Then watch the temperature. It should hit 205 fairly quickly. If it's far from it, stick it back into the oven for another few minutes and check it again.

4. How to Store

These loaves are best served the same day they are made. They will last for up to two days in wrapped in plastic wrap or in an airtight container at room temperature. You'll have to microwave or warm the loaves as they will start to dry out and not be as tasty.

Freezing is recommended for longer storage. Freeze the sliced loaf in an airtight container for up to 1 month. Defrost slices in a microwave or the toaster oven for a nice crispy exterior.

Can I use another flour besides the rice flour and tapioca flour?

For the tapioca flour, yes. Cornstarch or potato starch would work equally well. The second best substitute for the white rice flour would be brown rice flour but the baked bread is not the exact same texture and consistency.

What's the best way to store this bread?

So after the bread is baked, cool it completely and then you have 2 options for longer storage... either slice the entire loaf and freeze it, then toast individual pieces as needed. Or slice the loaf in half and freeze the loaf. Then place it in the toaster oven to 'toast' (heat quickly) and enjoy with butter.

Can I substitute the egg whites?

The best substitute for the egg whites would be these vegan eggs by Follow Your Heart. Because it's not just the white, the bread may be a little darker shade.

Can I make this into garlic bread?

Yes! Just slice the loaf into inch thick slices and spread butter and garlic onto each slice. Then toast each slice in the toaster oven until butter is melted. Also check out this garlic bread recipe too!