Gluten-Free Baguette Rolls
Discover the perfect balance of texture and taste with these Gluten-Free Baguette Rolls—soft, fluffy interiors encased in a golden, crispy crust. Crafted with a special blend of gluten-free bread flour and a touch of psyllium husk powder for structure, these rolls rise beautifully and deliver bakery-quality results. The recipe is simple yet packed with wholesome ingredients like honey, olive oil, and apple cider vinegar for added flavor and moistness. Topped with optional sesame seeds for a finishing flourish, these mini baguette rolls are versatile enough to pair with soups, stews, or your favorite spreads. Quick to prepare in just under an hour and a half, they’re perfect for busy days when you crave homemade, artisan-style bread without the gluten.
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Recipe Information
Ingredients
- 450 grams Gluten-free bread flour blend
- 10 grams Psyllium husk powder
- 7 grams Instant yeast
- 10 grams Salt
- 475 milliliters Warm water
- 1 tablespoon Apple cider vinegar
- 30 milliliters Olive oil
- 1 tablespoon Honey
- 1 large Egg white
- 2 tablespoons Sesame seeds (optional)
Instructions
In a large mixing bowl, combine the gluten-free bread flour blend, psyllium husk powder, instant yeast, and salt. Stir until evenly distributed.
In a separate bowl or a large measuring jug, whisk together the warm water, apple cider vinegar, olive oil, honey, and the egg white until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring continuously with a wooden spoon or rubber spatula until the dough is smooth and sticky. The dough will be looser than regular bread dough.
Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm, draft-free location for about 60 minutes or until it doubles in size.
Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
Once the dough has risen, gently deflate it with a spatula and then divide it into 8 equal portions using a dough scraper.
Using slightly damp hands or lightly floured gloves to prevent sticking, shape each portion into a roll or mini-baguette shape. Place them onto the prepared baking sheet.
Lightly brush each roll with olive oil and sprinkle with sesame seeds, if using, for added texture and flavor.
Bake in the preheated oven for 25-30 minutes or until the rolls have a golden brown crust and sound hollow when tapped on the bottom.
Remove from the oven and transfer the rolls to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 22.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
