Gluten-Free Baguettes

Name: Gluten-Free Baguettes
Prep time: 100 min
Cook time: 40 min
Total time: 3 min
Yield: 3 baguettes
Ingredients: 1 bag Pamela’s Bread Mix (yeast packet included); ⅓ cup oil; 2 large eggs; Warm water (about 2 cups plus 2 tablespoons total liquid, see directions)

on Dec 01 2025

Table of Contents

A great gluten-free baguette is a beautiful thing: crisp and golden on the outside, soft and tender inside, and just right for building a cheese board that will impress everyone at the table. Made with our Bread Mix, these mini baguettes come together in one bowl, and a clever parchment trick helps shape the soft dough into that classic baguette form. Slice them for cheese and spreads, pile them into a bread basket, or tear off a warm piece straight from the oven. Deliciously gluten-free, the way Pamela's has done it since 1988.

Prep Time 10 minutes, rise 60 to 90 minutes

Cook Time 35 to 40 minutes

Total Time 3 mini baguettes

Serving Size 3 baguettes

Ingredients

1 bag Pamela’s Bread Mix (yeast packet included)
⅓ cup oil
2 large eggs
Warm water (about 2 cups plus 2 tablespoons total liquid, see directions)

Shop Gluten-Free Bread Mix, 4 lb.

Directions

Fit a heavy-duty stand mixer with the whisk attachment. Do not use dough hooks, since this is a soft, batter-like gluten-free dough. In a 2-cup liquid measuring cup, add the oil and eggs, then fill with warm water to the 2-cup line, plus 2 tablespoons more. Add the bread mix and the yeast packet, and beat on medium-high for 3 minutes.
Cut 3 pieces of parchment, roughly 15 by 12 inches. Divide the dough among them. With greased fingers, coax each portion into a mini baguette shape down the center of its parchment. Fold the parchment up around the dough and staple the top edges together, so the parchment cradles the dough into a baguette shape as it rises and bakes.
Let the dough rise for 60 to 90 minutes, until visibly puffy. Preheat the oven to 350°F.
Bake for 35 to 40 minutes, until golden and crisp. For the most reliable result, the internal temperature should reach about 205 to 210°F. Let the baguettes sit a few minutes, then remove the parchment and staples and cool on a rack before slicing.

Back to blog

Whisk, not hooks.

Gluten-free bread dough is more like a thick batter, so the whisk attachment mixes it properly. Dough hooks will not work here. And remember to remove the staples before serving.

To keep it gluten-free

Pamela's Bread Mix is GFCO-certified gluten-free, so these are true crusty baguettes with no gluten. Keep your board and spreads gluten-free too.

Serve it as a cheese board

Slice the baguettes and arrange them with a mix of soft and hard cheeses, cured meats, fresh and dried fruit, nuts, olives, honey, and your favorite spreads. The crisp crust and soft crumb make these the perfect vessel for everything on the board.

Variations

Garlic herb: brush with olive oil and sprinkle with garlic and herbs before baking.
Sandwich baguettes: shape them a little thicker for heartier sandwiches.
Crostini: slice thin, brush with oil, and toast into crackers for the board.

Make ahead & storage

Best the day they are baked. Store airtight at room temperature for 1 to 2 days.
Freeze cooled baguettes up to 1 month, then reheat in a warm oven to re-crisp the crust.