gluten-free buckwheat baguette

It’s supposed to be warm here… which means picnics. I filmed this on one of the few days where it was not resemblant of winter (which it has been of late, and the Californian in me is peeved.)
Anyways, here is one of my favorite videos I’ve done on a classic that boggles the minds of many glutenivores – GLUTEN-FREE BAGUETTE!!

Take a walk with me around my neighborhood as the dough rises, and we dig into the new classic with a little charcuterie and wine afterwards. 🙂

buckwheat baguette

Serves 1 baguette
Prep time 5 hours
Cook time 20 minutes
Total time 5 hours, 20 minutes
Dietary Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Bread
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot


  • 2 cups buckwheat flour
  • 9g dry active yeast (make sure it's gluten-free!)
  • about 1/2 cup water
  • 2 eggs (or equivalent egg substitute of choice)
  • 1/2 teaspoon sea salt
  • 3/4 teaspoons agar agar


Step 1 Combine all dry ingredients besides salt in a bowl. Add salt then immediately add 1/2 cup water and eggs. Knead with hands in large bowl, flour a clean surface, then knead on table. If the mixture is really sticky, add more flour, and add more water if it's very crumbly.
Step 2 Knead for a good 5 minutes, form into a ball, and cover with a damp paper towel for 5 minutes. Repeat the same kneading process for 5 minutes, then form into the length and thickness that you'd like your baguette to be. Press a crease down the middle, fold in the outside edges, and roll again to make your baguette shape. Cut little lines on the top for something pretty.
Step 3 Transfer to your baking sheet, cover with a wet towel, and let rise for another 4-5 hours, or overnight.
Step 4 To bake, heat oven to 400 degrees Fahrenheit and bake for 10 minutes. Remove, brush with olive oil, reduce heat to 350 degrees, and bake for another 10 minutes, or until outside is crispy and inside is done.
Step 5 Eat within two days, best the day of!

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