Gluten-free baguette for a healthy diet, vegan

Glutenfreies Baguette für eine gesunde Ernährung, vegan

vegan | gluten free

Recipe by: Johanna from

INGREDIENTS: for 2 baguettes

  • 600 + 30 ml warm water (32° degrees)
  • 21 g fresh yeast (1/2 cube)
  • 1 tsp sugar
  • 250 g Ruut cassava flour
  • 150 grams of buckwheat flour
  • 130 g potato starch
  • 20 g psyllium husk powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tablespoon white vinegar or lemon juice


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Put water (600 ml) in a baking bowl, crumble in the fresh yeast, sprinkle over the sugar and leave covered for 15 minutes.
  2. Add the remaining ingredients and knead with the dough hook of a hand mixer for 5 minutes. If you have the feeling that the dough is too stiff, gradually add a little more water, maximum 30 ml. The dough should be just soft enough that it doesn't "run", i.e. it still keeps its shape. (see tips)
  3. Place the dough on a well-floured work surface and divide in two. Form each dough into a baguette with enough flour, about as long as your baking sheet is, and place the baguettes on a baking sheet lined with baking paper. Shape again if necessary and let rise covered for 45 minutes.
  4. Preheat the oven to 200°C, lightly score the baguette several times and bake for 35 minutes. Remove from the oven and let cool COMPLETELY on the wire rack.


  • There are differences in the brands of potato starch, buckwheat flour and psyllium husk powder. Depending on the situation, you may or may not need a little more liquid. Therefore, start with the 600 ml of water and add the 30 ml at the end. But not all at once, but gradually add 10 ml and see how the dough behaves. Otherwise there may suddenly be too much water.
  • The batter should be rather soft, more like a sponge cake batter. If you have enough flour on the work surface to shape the baguettes, you shouldn't have a problem shaping them. When you place the baguettes on the tray, they will lose their shape a little since they are not "solid" baguette sticks. Just reshape the baguette a bit.
  • Form the baguette rather narrow and high, when "rising" and baking they will expand a little and have a good shape in the end.
  • It is best to prepare the dough (yeast mixture) in a plastic bowl, as it rises better there. Gluten-free dough prefers plastic bowls to glass or stainless steel.

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Hallo Ramona,
der Zucker hilft der Hefe beim “aufgehen”. Er ist quasi der Starter. Gerade bei glutenfreien Teigen ist es wichtig, dass sie gut aufgehen, sonst werden sie zu schwer. Deshalb würde ich den Zucker nicht weg lassen. Generell kannst du Kartoffelstärke durch Tapiokastärke ersetzten. Allerdings ist es hier eine ziemlich große Menge und das Rezept wurde explizit mit Kartoffelstärke entwickelt, deshalb kann ich dir nicht garantieren, dass das Baguette genauso gut gelingen wird.
Schöne Grüße Johanna von das Ruut-Team


Was macht der Zucker, ist der unbedingt notwendig?
Und kann man anstatt Kartoffelstärke auch Tapioka verwenden?

Ramona Rihatschek

Hello Monica, if you to google Chrome and open our Site, there you can change the Languages.
With kind regards,
your Ruut-Team


Would you have all the info in english, french or Spanish please!
Thank you

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