This has to be one of the simplest recipes to make, ever. I admit that the baguette is not as light and fluffy as the real French baguette but it is a healthy version and I make this all the time to serve with soups, for bruschetta, mini toasts and more.

Not exactly like the French do it but still nice!

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free
  • Vegan


Makes one long baguette or two short


  • 150 millilitres (5¼ fluid oz) soy milk
  • 1 tablespoon lemon juice
  • 1 tablespoon agave nectar
  • 340 grams (12½ oz) spelt flour
  • 1 teaspoon salt (Himalaya or sea salt)
  • 3 teaspoons aluminium free and gluten free baking powder
  • 50-100 millilitres (1¾ - 3½ fluid oz) water


  1. Combine the 1 tablespoon lemon juice and 150 millilitres soy milk. Allow to sit for 15 minutes (this creates clots and makes the bread lighter).
  2. Stir in the 1 tablespoon agave nectar and mix well.
  3. Mix 340 grams spelt flour, 1 teaspoon salt and 3 teaspoons baking powder in a large bowl.
  4. Pour the wet mixture into the large bowl and stir a little.
  5. Add 50 millilitres of the water and check if you need more fluid.
  6. The consistency of the dough should be sticky but not runny. It should not drop easily off a spoon. If too dry, add a little water, if too runny add a little spelt. You should be able to knead the dough lightly and it should not stick too much to your fingers.
  7. Knead very lightly (for a couple of seconds).      
  8. Place baking parchment on a baking tray measuring 40x40 centimetres (16x16 inches).      
  9. With your hands, form one long roll. The circumference should be equivalent to a woman's wrist. You can also make two shorter rolls instead of one if you prefer.
  10. Place roll on the parchment.
  11. Bake at 180 degrees Celsius/350 degrees Fahrenheit/Gas Mark 4, for 30 minutes.      
  12. Cool on a wire rack for 10 minutes and slice with a bread knife.


  • You can use regular baking powder instead of the aluminium free and gluten free baking powder.  
  • You can use wholemeal flour instead of the spelt flour and honey instead of the agave nectar.
  • You can slice the bread, wrap individual slices in plastic bags and reheat or toast in the toaster later.
  • You can use yoghurt, buttermilk, rice-, oat-, or almond milk instead of the soy milk.