dough

1 cup plus 2 tbsp. (135g) king arthur gf bread flour
5.5 oz. (156g) water, tepid
1/2 tsp. (3g) table salt
1 tsp. (4g) sugar
1/4 teaspoon (1g) instant yeast

  • mix dough with a spatula
  • transfer to a greased bowl, cover and rest 15 minutes
  • every 15 minutes, perform a bowl fold (pull dough up from one side and press down into the middle of the bowl, 8-12 times)
  • after 60 minutes (4 folds), cover and rest for 60 minutes

preshape

  • turn dough out onto a lightly floured surface and pat into a 6” square
  • book-fold one direction, then fold in half three times the other direction to make a tube
  • roll gently and press into a 6” tube
  • cover and rest for 15 minutes

shaping

  • roll the tube into a 14” log, starting in the middle then out to each end
  • taper each end to a point
  • place the log in a flour-dusted couche, cover, and let rise for 60-75 minutes

baking

  • heat oven to 475°F with a cast iron pan on the lowest rack or bottom of the oven and a baking steel or baking sheet on the middle rack
  • transfer proofed baguettes onto a piece of parchment, seam-side down
  • cut 3 or 5 long cuts in the top of the baguette
  • transfer the baguette to the oven (parchment and all)
  • carefully pour 1 cup of water into the cast iron pan and quickly shut the door
  • bake 24-28 minutes, until deep golden brown
  • prop oven door open and cool completely on the rack for the crispiest crust, or remove to a cooling rack

source: https://www.kingarthurbaking.com/recipes/easy-gluten-free-baguettes-recipe

08/18/2026: made two of these yesterday and they were great. the dough was a little over-hydrated and the crust wound up being white and not very crunchy. but the bread was very flavorful and the texture was dense. overall, probably the best GF bread i have had.