Ingredients

Dry Ingredients:

1½ cups (202 g) gfJules All-Purpose Gluten-Free Flour

3 Tbs. (12 g) milk powder, dairy or non-dairy (coconut milk powder works) OR plain GF potato flakes

1½ Tbs. (19 g) sugar (optional, helps create a crunchier crust)

½ tsp. salt

Wet Ingredients:

2 egg whites, room temperature (or 4 Tbs. aquafaba OR 1 Tbs flaxseed meal/chia seed steeped in 4 Tbs warm water)

2 Tbs. extra virgin olive oil

½ tsp. apple cider vinegar

10 Tbs. (148 g) warm water

Other:

2¼ tsp. rapid-rise gluten-free yeast (1 packet)

Egg wash: 1 full egg + 1 Tbs. water (optional, for crust)

Water to spritz onto dough (optional, for crunchier crust)

Toppings of choice (optional, e.g., seeds or herbs)

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Instructions

Mix Dry Ingredients: Whisk together flour, milk powder (or potato flakes), sugar, and salt. Set aside.

Combine Wet Ingredients: In a large bowl, mix egg whites, olive oil, apple cider vinegar, and most of the water.

Form Dough: Gradually add the dry ingredients and yeast. Stir and slowly add remaining water to create a firm, sticky dough. Mix 2–3 minutes with a stand mixer or by hand until smooth.

Prepare Pan: Lightly oil a baguette pan or line a cookie sheet with parchment.

Shape Dough: Coat a gallon-sized zip-top bag with olive oil. Place dough inside and cut a small corner. Pipe dough onto the pan evenly. Brush with egg wash or olive oil and score 3–4 diagonal slashes on top. Sprinkle optional toppings.

Rise: Cover with lightly oiled parchment and place in a warm spot (like an oven preheated to 200°F and turned off) for 20–30 minutes.

Preheat Oven: Remove cover and preheat oven to 500°F. Place a pan with ice cubes on the bottom rack for steam (optional).

Bake: Place baguette on middle rack. Bake 5 minutes, spritzing with water for extra crust. Reduce temperature to 475°F and bake 15–20 more minutes. Spritz again if desired.

Check Doneness: Use a toothpick to test the center—should come out mostly clean. Internal temperature: 205°F.

Cool & Serve: Remove from oven, cool completely before slicing.

Notes

Soft Loaf: Skip spritzing with water and cover with foil during the second half of baking.
Crunchy Crust: Frequent spritzing with water and adding steam ensures a crusty, golden exterior.
Flavor Boost: Mix in herbs or sprinkle seeds on top for extra taste and texture.
Baking Tools: Baguette pan gives the best results, but a lined cookie sheet works in a pinch.