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

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Golden brown, gluten free French Bread that tastes as good as it looks? Yes, please!

This tender loaf of bread is crusty on the outside and pillow soft on the inside, making it a perfect combination to use for delicious spaghetti dinners and big bowls of soup.

Golden Gluten Free French Bread Recipe: Dairy Free (1)

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.

Hungry for more gluten-free bread recipes? Check out this buckwheat bread, this vegan bread, this gluten free pumpernickel bread, and this gluten free oat bread.

Jump to:
  • Gluten Free French Bread Recipe: Key Take-Aways
  • How to Make Gluten Free French Bread
  • A Note about French Bread Pans
  • Variations for Serving These Loaves of Bread
  • Pro Tips for This Gluten Free French Bread Recipe
  • FAQs
  • Recipe

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:

Golden Gluten Free French Bread Recipe: Dairy Free (2)

Ingredients & Substitutions for this Gluten-Free Baguette Recipe

Golden Gluten Free French Bread Recipe: Dairy Free (3)

This yeast bread uses basic ingredients like white rice flour and tapioca starch... but for the absolute best results, here is a list of brands I recommend and tips if you need to use something different in its place. Also check my substitutions guide if you need to figure out what substitutions to make for other recipes.

  • Granulated Sugar - if you need to substitute the sugar, Swerve sugar substitute works very well. And tastes incredibly close to real sugar!
  • Instant Yeast - also called quick rise yeast, rapid rise yeast and bread machine yeast. The yeast can't be substituted, but you can use active dry yeast instead. If you want a yeast free bread, check out this yeast free option.
  • White Rice Flour - I recommend this brand as it is budget friendly. Brown rice flour would be the closest flour substitute but it's a distant second and it will change the texture of the bread. A gluten-free flour blend has not been tested. Sweet rice flour is not a substitute.
  • Tapioca Flour - also called tapioca starch. Again, I recommend this brand as it's a great price. Cornstarch or potato starch could also be used, as outlined in this post about starches. Arrowroot flour (also called arrowroot starch) could also be used.
  • Xanthan Gum - this brand of xanthan gum is a good option. It may seem pricey but it will last a long time as you only use 1-2 teaspoons at a time. If you want to try a substitution, reference this alternatives article as there are a few options - I would recommend guar gum or gelatin since the recipe uses psyllium husk already.
  • Psyllium Husk Powder - here is the brand I use. Note that this is psyllium husk powder, not whole psyllium husks. I would not recommend substituting the psyllium husk powder. It helps with the bread texture.
  • Vegan Butter - I recommend Earth Balance as it's got a great flavor and bakes up beautifully. Another option would be Melt or Country Crock sticks. Regular butter could be used as well. Oil products like olive oil, melted coconut oil or vegetable oil could also be used in a pinch.
  • Egg Whites - use just the egg whites, save the egg yolk for another use. I would not recommend an egg replacer here as they have not been tested.
  • Apple Cider Vinegar - there is no substitute for the apple cider vinegar. Other vinegars or even lemon juice would leave too strong of a taste for this bread.

Exact measurements and instructions for making this gluten free baguette recipe are in the recipe card below.

How to Make Gluten Free French Bread

Golden Gluten Free French Bread Recipe: Dairy Free (4)

I often call gluten free bread dough, batter, because it truly resembles more of a batter than a stretchy, traditional dough. After many years of baking gluten free breads, I’ve finally gotten over the temptation of wanting it to be stretchy. It’s not going to happen. But it does turn out to be a delicious loaf of bread!

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.

Prepping the French Loaf Pan

Golden Gluten Free French Bread Recipe: Dairy Free (5)
Golden Gluten Free French Bread Recipe: Dairy Free (6)

First, place the French bread pan on a baking sheet. This will prevent the cooking spray from getting all over your counter. Then spray it well with the spray. Take a pinch of cornmeal and dust each side with cornmeal. Alternatively, you can just use parchment paper on the pans instead of using cornmeal.

Forming the Baguette Shape

Next, spoon an equal amount of dough onto the French loaf pan, in a long baguette shape. You want to make sure to smooth the tops with a spatula, as it will keep the exact same shape, even after rising. So if you leave it lumpy, the loaf will be lumpy when baked.

Cover lightly with a kitchen towel and set the pan in a warm place to rise. After the gluten free French bread rises, take a sharp knife and cut 4 diagonal slashes in each loaf.

This is what gives French bread that characteristic look!

Golden Gluten Free French Bread Recipe: Dairy Free (7)
Golden Gluten Free French Bread Recipe: Dairy Free (8)

The rise time for these loaves is short - just between 15 - 30 minutes. The batter should just hit the top of the baguette mold.

Baking the Perfect Baguette

Place just the French bread pan (without the cookie sheet underneath) in the oven and bake at 400 F for 30-45 minutes or until the internal temperature registers between 205-210F with an instant read thermometer.

A Note about French Bread Pans

Golden Gluten Free French Bread Recipe: Dairy Free (9)

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.

Golden Gluten Free French Bread Recipe: Dairy Free (10)

It's lightweight and bakes perfect loaves every time!

Variations for Serving These Loaves of Bread

The options for this bread are endless. Here are some other ideas for this bread:

  • Top it with sesame seeds or poppy seeds to make a seeded loaf.
  • Make the baked loaves into garlic bread by slicing the cooled bread and buttering each slice, front and back. Then sprinkle each slice with garlic powder, a bit of seasoned salt and Italian seasoning. Place the slices back to form a loaf shape, wrap the whole thing in aluminum foil and bake for 10 minutes at 350F.

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!

Did you make and love this recipe? Give it your review and Golden Gluten Free French Bread Recipe: Dairy Free (11) rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

Recipe was originally posted March 2018. Updated and revised May 2019 and again in September 2023.


Golden Gluten Free French Bread Recipe: Dairy Free (12)

Golden Gluten Free French Bread (Dairy Free)

Golden gluten free French bread that tastes as good as it looks. Serve these golden brown loaves and watch them disappear!

4.75 from 39 votes

Print Pin Rate

Course: Appetizer, bread

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Rising time: 20 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 20 slices

Calories: 105kcal

Author: Christine


  • 29 grams granulated sugar about 2 Tablespoons
  • 1 ½ cups water 100 F
  • 21 grams quick rise yeast about 2 Tablespoons
  • 310 grams white rice flour about 2 cups
  • 120 grams tapioca flour about 1 cup
  • 2 teaspoons xanthan gum
  • 1 ½ teaspoons salt
  • 2 teaspoons psyllium husk powder
  • 2 Tablespoons vegan butter regular butter can be used, melted
  • 3 egg whites
  • 1 teaspoon apple cider vinegar
  • Cornmeal for dusting the pan


  • Prepare a French Bread pan (this is the one that works really well) by placing it on a cookie sheet and spraying lightly with cooking spray and dusting it with cornmeal. Set aside.

  • In a measuring cup, fully dissolve sugar and water. If using active dry yeast, add in the yeast and stir to combine. Set aside.

  • In the bowl of a stand mixer or a large bowl for a hand held mixer, add the instant yeast, rice flour, tapioca flour, xanthan gum, salt, and psyllium husk powder. Beat on low speed for 30 seconds to combine.

  • Add the melted vegan butter, egg whites, vinegar, and sugar mixture to the dry ingredients.

  • Blend for 30 seconds to mix. Stop the machine and scrape the sides down. Beat the mixture on medium for 3 minutes.

  • Spoon the batter into the prepared pans, each loaf measuring 10 inches long. Smooth the tops.

  • Cover the pan with a light kitchen towel and let the loaves rise for 15-30 minutes or until the batter reaches the top of the rim.

  • Using a sharp knife, cut four, 2-inch diagonal cuts in the top of each loaf.

  • Preheat the oven to 400 F and bake the loaves for 35-45 minutes or until an instant read thermometer registers between 205-210 F.

  • Cool on the pan for about 5 minutes before removing to a wire rack to cool completely.



  • Active dry yeast will need to be proofed, instant yeast can be added directly in with the dry ingredients.
  • Don't be shy about beating the batter on medium.
  • Make sure to smooth the tops, the loaves will turn out very similar to the way they look before baking.
  • Bake just the French bread pans, not the cookie sheet used for prep.


Calories: 105kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Sodium: 179mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 0.2mg

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


Does French bread have dairy? ›

While many yeast breads do not typically contain dairy products in their actual dough, such as French bread and sourdough, bakers will often bake these loaves in buttered pans or brush the crusts with butter as they bake. And the only way to really be sure if this has been the case is to ask the baker.

What is the best flour for French bread? ›

Secret #1: The Right Flour

The French typically use Type 55 flour for their baguettes, which has a lower protein content than All-Purpose flour (usually 11.5% protein). I know that's not found in your standard supermarket, but you can buy it online from King Arthur Flour.

What flour is best for gluten-free bread? ›

Best for Bread: Judee's All-Purpose Gluten-Free Bread Flour

The blend of tapioca, potato and corn starch, plus rice and corn flour, has a neutral flavor. The dough also has sugar and salt added, so most recipes require only adding yeast, oil and water.

What is the biggest challenge of making gluten-free bread? ›

One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.

Which yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

What bread is good for dairy free? ›

Wholemeal and brown bread is generally lactose-free.

What gives French bread its flavor? ›

There are two things which make French bread so amazing. 1) Flavor: Mixing the yeast with a little flour and water ahead of time gives a big flavor boost. This is called a poolish or preferment. Slow and cool yeast development is the secret to good flavor.

What flour do the French use for baguettes? ›

French Flour Types

When baking bread using French flour, you'll need to know what type to use. Each bag of French flour is labelled with a number. It's important to understand these numbers. Typically, French flour for breadmaking is Type 55 or T55.

What makes French bread better? ›

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

What is the secret of baking with gluten-free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

What is the closest gluten-free flour to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Does Bob's Red Mill gluten-free flour work with yeast? ›

It works well in recipes that call for baking powder or yeast, making it a versatile product you'll reach for time and time again. At Bob's Red Mill, we're proud of our wide range of gluten free products.

Why is it so challenging to make good gluten-free bread? ›

Gluten-free sandwich bread is one of the most challenging baked products because it relies heavily on gluten for structure and textural development.

Is there a trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Why is my homemade gluten-free bread so dense? ›

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

Why do you put vinegar in gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.


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