Practical recipe for gluten-free French bread

Origin of French Bread
French bread, globally known as a baguette, has roots in France with a bak­ing tradition dating back to the 17th century. It is characterized by an elongated dough, a crispy crust, and a soft interior. In Brazil and many other countries, traditional French bread is made with wheat flour; this gluten-free version reproduces the shape and texture using gluten-free substitutes and steam techniques to achieve a crispy crust.

Ingredients:

500 g gluten-free flour (preferably a gluten-free mix with xanthan gum, or add 1–2 g xanthan gum if your mix does not contain it)
10 g active dry or instant yeast
8 g salt
10 g sugar
50 ml oil (or olive oil)
600 ml water, at room temperature
1/2 teaspoon vinegar (about 2.5 ml)

Notes:

Gluten-free dough tends to be less elastic than wheat dough; if your blend already contains xanthan gum, adjust the water as needed to obtain a dough that is not too sticky.
For a richer flavor, substitute part of the water with lactose-free plant milk (optional).

Instructions:

In a large bowl or stand mixer, combine the gluten-free flour, yeast, salt, and sugar; mix well.
In another bowl, mix the water, vinegar, and oil. Stir briefly.
Pour the liquid mixture over the dry ingredients and mix until incorporated. Mix until a homogeneous dough forms.
Note: gluten-free dough can be wetter or firmer depending on the blend; adjust the consistency by adding 1–2 teaspoons of gluten-free flour if it’s sticking too much.
The dough should be firm but manageable.
Lightly flour the surface and shape the dough into elongated loaves. Make a small slit down the center of each loaf with a sharp knife.
Let the loaves rest until they double in size. Rest time will vary with room temperature.
Preheat the oven to a high temperature (about 230–240 °C / 450–465 °F). Bake the loaves until they turn golden brown on the outside. Since gluten-free dough does not develop gluten, steam at the start of baking can help achieve a crisper crust.
Remove from the oven and let cool on a rack.

Yield: about 10 loaves, each approximately 80 g.

Tips:

For a crisper crust, add steam to the oven during the first 10–15 minutes (a pan of water on the bottom of the oven or spritzing water on the oven walls works well).
Adjust hydration according to your gluten-free flour blend; some blends absorb more water than others.
If the dough is too sticky, refrigerate for 20–30 minutes before shaping; this makes shaping easier.

Nutritional Information (approximate):
Note: values vary according to the gluten-free flour brand and loaf size.

Serving size (1 loaf of ~80 g):
Calories: ~180–230 kcal
Carbohydrates: ~35–45 g
Protein: ~3–6 g
Fat: ~3–7 g
Fiber: ~2–4 g

Final Notes:
Fermentation times may vary with kitchen temperature. In cooler environments, increase resting time.
Store loaves in a cloth bag or wrap in film for up to 2 days; to maintain crust, reheat briefly in the oven before serving.