This recipe is about restoring one of my simple joys, a warm baguette smeared with butter, for anyone who avoids gluten. I first developed this version on a rainy afternoon when I wanted a true crust that crackled and a crumb with open holes. It took a few small adjustments to the starches and the psyllium gel before I landed on a dough that behaved like a traditional dough, meaning you get oven spring and a soft interior even without gluten.

I remember bringing three fresh loaves to a family gathering, and the way people reached for second pieces told me this was more than a consolation prize. The crust forms quickly at high heat, the interior stays tender and chewy from the starches and sorghum, and the slight tang from vinegar brightens the flavor. The final touch is steam at the start of baking, which is what gives the outside that magnificent sheen and crispness.

Ingredients

• Psyllium husk: 5 tablespoons whole or rough psyllium husk, or 3 tablespoons plus a touch less if using powder. Psyllium forms a gel that traps air in the dough and mimics gluten elasticity, so use a fresh packet and avoid too fine a powder unless the recipe calls for it.
• Water: 2 cups lukewarm water, about 95 to 110 degrees Fahrenheit for instant yeast. Lukewarm water helps the psyllium hydrate and wakes the yeast without killing it.
• Tapioca starch: 1 1/2 cups plus 1 tablespoon. Tapioca adds chew and stretch, and it is the backbone for that open crumb. If you prefer, you may substitute arrowroot or cornstarch in equal weight but results vary slightly in chew.
• Millet flour: 1 1/3 cups plus extra for dusting. Millet gives a slightly sweet and tender crumb. If you cannot find finely milled millet, finely milled brown rice flour is a good stand in.
• Sorghum flour: 1/3 cup plus 2 tablespoons. Sorghum contributes mild, rounded flavor and helps structure. Light buckwheat or white teff are acceptable swaps at equal weight.
• Sugar: 2 tablespoons granulated sugar to feed the yeast and help crust color.
• Salt: 2 teaspoons fine salt for flavor balance.
• Instant yeast: 2 teaspoons instant yeast, or 8 grams active dry yeast if you prefer to proof separately.
• Olive oil: 1 1/2 tablespoons for tenderness and improved shelf life.
• Apple cider vinegar: 2 teaspoons to enhance crust color and a subtle brightness to the crumb.

Instructions

Make the psyllium gelCombine the psyllium husk with 2 cups lukewarm water in a bowl. Stir and let rest for 30 to 45 seconds until it forms a thick, glossy gel. The gel is the structural element that takes the place of gluten and it should be smooth, not watery.Mix dry ingredientsIn a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt and instant yeast. If using active dry yeast, activate it in 1/2 cup of the water with 1 tablespoon of the sugar until foamy, then add to the dry mix.Combine and kneadMake a well in the dry ingredients and add the psyllium gel, olive oil and vinegar. Knead by hand or with a dough hook until smooth and all ingredients are incorporated. The dough will come away from the bowl and feel soft. Avoid the temptation to add more flour which causes dryness.Divide and pre shapeTurn the dough onto a lightly floured surface, divide into three equal pieces of about 11 to 12 ounces each, and give each a gentle knead so the surfaces are smooth. Keep unused portions covered with a damp towel to prevent drying.Shape into baguettesPat each piece into a rectangle about 1/4 to 3/8 inch thick and roll from the wide end to form a log. Pinch the seam to seal, and roll with your palms to 13 to 15 inches length, tapering the ends to create the classic baguette shape.ProofLightly dust the loaves and place seam side up in the folds of a well floured proofing cloth or kitchen towel. Cover loosely with plastic wrap to retain humidity and proof in a warm spot for 45 minutes to 1 hour until roughly doubled in size.Prep the ovenPlace a baking steel or heavy baking sheet on the middle rack and a metal tray on the lower rack for steam. Preheat the oven to 480 degrees Fahrenheit for at least 45 minutes to ensure the surface is thoroughly heated for strong oven spring.Score and bake with steamTransfer loaves seam side down to a piece of parchment on a rimless baking sheet or peel. Score each with 3 to 4 diagonal slashes using a lame or sharp knife. Slide onto the hot steel and immediately toss 4 to 5 ice cubes into the preheated lower tray for steam. Bake at 480 degrees Fahrenheit for 10 minutes with steam, then remove the tray to vent and lower temperature to 425 degrees Fahrenheit and bake another 15 to 20 minutes until deep golden.CoolRemove loaves to a wire rack and allow them to cool until at least lukewarm before slicing, about 30 minutes. Cooling completes the crumb set and prevents a gummy interior.

Storage Tips

Store at room temperature for up to three days in a bread box, paper bag, or wrapped in a clean kitchen towel to preserve some crust texture and avoid trapped moisture. For longer storage, slice and freeze the loaves in airtight bags for up to three months. Reheat from frozen in a 350 degrees Fahrenheit oven wrapped in foil for 10 minutes, then unwrap and bake for another 5 minutes to refresh the crust. Avoid refrigeration as it accelerates staling and softens the crumb quickly.

Ingredient Substitutions

If millet is unavailable, finely milled brown rice flour can be used at equal weight and will yield a slightly different mouthfeel but similar structure. Tapioca starch can be swapped for arrowroot or cornstarch in equal weight, with cornstarch giving a slightly firmer crumb. Sorghum may be replaced with light buckwheat or white teff, keeping the same weight. If using active dry yeast instead of instant, activate it in 1/2 cup warm water with a teaspoon of sugar and let it foam for 5 to 10 minutes before adding.

Serving Suggestions

Serve warm with salted butter for a classic experience, or slice and use for sandwiches filled with roasted vegetables and herb mayonnaise. For a bistro style meal, pair with a bowl of beef stew or a simple green salad and vinaigrette. Garnish with a light brush of olive oil or melted butter for shine, and sprinkle coarse sea salt if you like a contrast on the crust.

Cultural Background

The baguette is an icon of French baking known for its long tapered shape and crisp crust. This adaptation honors that tradition while replacing wheat with alternative flours and starches. Historically, the baguette evolved in the late 19th century as bakers sought a loaf that baked quickly and fit daily routines. This version celebrates the same quick bake and simple presentation, offering a gluten free interpretation that nods to classic technique such as scoring and steaming for the best exterior.

Meal Prep Tips

To save time, you can make the dough earlier in the day and shape and proof later. Shaped loaves can be frozen on a tray until firm, then transferred to bags for longer storage. To bake from frozen, allow a slow thaw in the refrigerator overnight and finish proofing at room temperature for 30 to 45 minutes before scoring and baking. For quick weeknight service, slice and toast frozen baguette slices straight from the freezer.

These loaves have become a go to when I want to elevate a simple dinner or impress guests without complicated techniques. Give yourself the time for a proper preheat and the psyllium gel step and you will be rewarded with loaves that look and taste like artisan bread. Enjoy the process and the buttery first bite.