Gluten-Free Cassava Flour Baguette
By the Gluten Free Recipes team ·
Enjoy the satisfying chew and slightly sweet notes of this homemade gluten-free baguette, perfect for dipping or sandwich making. Its crisp crust gives way to a tender, airy interior, offering a delightful texture without any gluten.
At a glance: This medium baking recipe yields 4 servings in about 45 minutes (20 min prep, 25 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free instant yeast — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cassava Flour Baguette: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cassava Flour Baguette: This recipe is crafted using a certified gluten-free flour blend and other gluten-free ingredients, making it safe for those avoiding gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum
- 1 tsp certified gluten-free instant yeast
- 0.5 tsp salt
- 1 cup warm water (about 105-115°F)
- 2 large eggs
- 3 tbsp olive oil
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if needed), certified gluten-free instant yeast, and salt. Ensure these dry ingredients are thoroughly combined for even distribution.
- 2
In a separate medium bowl, whisk together the warm water, large eggs, and olive oil until well incorporated. The water should be warm to the touch, not hot, to activate the yeast properly.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or stand mixer fitted with a paddle attachment until a cohesive, sticky dough forms, which will be softer and more pliable than traditional dough made with gluten-containing grains. Continue mixing for about 3-5 minutes until the dough is smooth and elastic-like.
- 4
Lightly oil your hands or a piece of parchment paper to prevent sticking. Gently shape the dough into two baguette loaves on a baking sheet lined with parchment paper. Allow the shaped dough to rest in a warm place for about 10-15 minutes while you preheat your oven.
- 5
Preheat your oven to 400°F (200°C). Bake the baguettes for approximately 25-30 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom. Allow the baguettes to cool completely on a wire rack for at least 30 minutes before slicing to achieve the best texture.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
- Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.
Learn More
The Science of Gluten-Free Baking
Understand why gluten-free baked goods behave differently and how to fix common issues.
Gluten-Free Baking Troubleshooting Guide
Fix flat cakes, crumbly bread, and gummy textures with these expert tips.
Hidden Sources of Gluten You Never Knew Existed
Discover surprising foods and products that contain hidden gluten.
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
