123 Reviews

I would give this recipe 5 starts except for the funky flavor and smell. We made about 3 batches to finally figure out what it is that is causing the weird/off taste. It's the tapioca flour.We originally used apple cider vinegar and olive oil to coat the top. We thought maybe our olive oil was rancid. We made another batch with margarine on the top. The funky taste was still there. The third batch we we switched to white distilled vinegar, and it was still gross. So we figured it had to be one of the flours. So my husband started smelling them and found it was the tapioca. I don't know if our flour is bad or if that is just how it tastes. I've never noticed it taste bad like that in any of the other recipes I've used it in. Other than that the bread is delicious. It is soft on the inside and has a crisp and slightly chewy crust. If we make it again we are going to substitute the tapioca with potato starch and see if that works.

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canyonland23 July 14, 2012

OUTSTANDING! This is the finest recipe found that incorporates a fine product along with ease of preparation. I would be willing to put this against anyone's recipe. I have been using a standard loaf pan and it has worked beautifully. One batch produces one loaf of bread. Thank you.

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PACE August 23, 2008

I just made this. My first attempt at a Wheat Free Bread! I didn't use the egg sub, and used 2 whole eggs for the 3 egg whites. I ended up with a nice "eggy" textured bread..Okay so it's not French Bread..but it's tasty, plain, with a bit of jam...and I think leftovers may become bread pudding! ~made this again into personal sub size rolls~following the recipe to a T..It was wonderful!!

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MrsPacNW February 10, 2008

This bread recipe is a winner at our house! My husband said that this makes the best sandwich bread (cut horizontally) that he's had in years. He's very picky so this is high praise!

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Birgit May 21, 2016

I have made this bread many times, and everyone always loves it. I tried making it using spices and asiago cheese, then sprinkling a generous amount of asiagio cheese on the top before baking, took it to a party, and everyone gobbled it up. <br/>One more thing, I always put a pan of water on the bottom shelf of the oven before I preheat.<br/>And I spray the inside of the oven with water 3 or 4 times while it is baking. <br/>My husband says it is the best french bread he has ever tasted.

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Juanita T. February 07, 2015

Thank you very much for this recipe! My daughter is allergic to gluten. In Poland we have no shops with gluten free products so I have to prepare it by myself . And finally I found great recipe!:)

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szymon W. February 02, 2015

All I have to say is WOW and THANK YOU!!<br/><br/>First, I have made several gluten free breads. I made some with a mix (Pamela's) and I made my own mix or blend of flours. Not overly fond of Pamela's, it's too sweet for my taste, but still a good bread mix for other things. I made an artisan bread recipe, it fell in the middle and was very wet and doughy and I cooked it the time suggested. I made a french bread recipe, it fell and was doughy, again. I almost gave up. I made this recipe today and it ROCKS!!! It is the closest thing I have ever come to real, wheat french bread. I can only say that I am in heaven as I eat a meatball sandwich with my own gluten free turkey/chicken meatballs and this bread, nobody in my big Italian family would ever know it was gluten free OR that the meatballs were gluten free (used one of my fallen french bread recipes for gluten free bread crumbs, mixed with Italian seasoning and baked in the oven for 10 minutes).<br/><br/>Now, the only sub I made (I hate it when people substitute and then say the recipe doesn't work!) was that I used 1 cup of super fine brown rice flour and 1 cup of super fine white rice flour. Everything else was the same. I did not use the egg replacer, not sure why that is in there? <br/><br/>I baked it in my regular oven in a french bread pan (I have a triple pan, I only used 2 of them and I lined it with parchment paper). I baked it for 40 minutes. After 20 minutes, I tented it with Aluminum, as I don't like a dark crust. PERFECT!!! <br/><br/>Thanks GlutenFreeGirl!<br/><br/>I did leave the door ajar and didn't take it out for 5 minutes in case it fell, which it did not. I slide it about 20 minutes after it came out and it is to die for.

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Kathi K. July 28, 2014

This bread is excellent. The people here who are posting their substitutions should post their own recipes if they can't use or don't like this one, as many completely change it. It's great as is, I have been looking for a good french bread recipe for years.Thanks Gluten Free Girl!

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kat812 June 14, 2014

This is one of the tastiest bread recipes that I have come across in my search for gluten-free breads. Easy to make although a bit messy with the sticky dough. A small price to pay for some great bread that I can eat. I make herb, garlic, onion, rosemary, breads by just adding these ingredients in the last step. You are only limited by your imagination. Give it a try!

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nerdalert52 April 04, 2014

I don't know how this bread recipe got good ratings. I just wasted all my ingredients. I mixed it just as the recipe said and there has to be a mistake somewhere. Way too wet. I had nothing but a gloppy mess of goo. There was no shaping this dough into anything that resembled a loaf of bread.

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rcstreb52 January 29, 2014
Gluten Free French Bread