Classic French Loaf

A crusty bite of French tradition, born from village ovens and perfected through centuries of artisan craft. This loaf is so perfect, it almost feels like Paris at home.

Author

Evelina Melnikova - Baking and Pastry Chef
October 15, 2025

Three months ago, Claire sent me this heartbreaking message:

“I don’t want another ‘okay’ gluten-free loaf. I miss real bread, crackly crust, tender crumb, clean ingredients. Store loaves are pricey, and the recipes I find use additives I don’t want in my kitchen.”

She told me about summers with family in France, morning walks for a still-warm boule, and the tiny Portland bakery that once baked a stunning buckwheat loaf before it closed in 2021. The one with the unforgettable buckwheat loaf.
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So we invited Claire into our kitchen and shared four breads we’ve been perfecting:

  • Sprouted Buckwheat Bread (Gluten-Free): earthy, elegant, with a crisp shell and soft, springy center.

  • Rustic Sourdough with Walnuts & Cranberries: crackle-crust, plush crumb, jeweled with fruit and nuts.

  • Hearthy Pumpernickel Bread: deep, roasty flavor and a slow-baked aroma that fills the house.

  • High-Protein Quinoa Sourdough: lively tang, beautiful rise, and a satisfying, protein-rich slice.

All are made with naturally gluten-free flours, high in fiber, rich in nutrients, and full of character.
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Like you'll find in many traditional bakeries.
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With methods that flip gluten-free baking on its head.
No mystery additives, no shortcuts - just thoughtful technique and time.

Her message after the first bake made my day:

“When I cut in, the crust crackled, and the crumb was tender. We passed olive oil and salt around the table and… happy silence. This is the bread I’ve been missing.”

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Let me take you back to the cobbled streets of 19th-century France, where the scent of freshly baked bread spilled from every corner bakery.

The Classic French Loaf - crusty on the outside, pillowy on the inside—was more than just food. It was daily life. Born from the heart of French villages, this loaf started as a simple country bread, made with wild yeast, stone-ground flour, and plenty of patience.

Over time, as techniques improved and steam ovens entered the scene, the loaf evolved. What was once rustic became refined. Bakers began shaping it into the elegant batards and boules we know today - golden, crisp, and full of character. It wasn’t just about feeding a family anymore; it became a craft, an art.

Today, when you tear into a classic French loaf, you’re tasting centuries of tradition, shaped by hands that understood flour and fire. It’s not just bread - it’s France in every bite.

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Total Time:

  • Prep Time: 25 minutes

  • Cooking Time: 30 minutes

Ingredients:

  • 60 g Corn Starch

  • 160 g Potato Starch

  • 14 g Salt

  • 300 g Gluten-Free Bread Flour Mix

  • ….

Continue reading the full recipe here!