Recipe by GlutenFreeGirl
This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta', using 'Joanne's Creamy Brushetta' recipe(#108383).You can make it from start to finish in about one hour!!
Top Review by peganmn
This is a great gluten free bread. I can't help but wonder if the people who are adding extra flour are unfamiliar with gluten free bread. Gluten free bread dough will have a different, wetter texture than "normal" wheat dough. GF bread dough SHOULD be wet and sticky. I followed the reciepe exactly and it turned out terrific, though I put the whole thing into a regular loaf pan. It made a lovely loaf of bread for slicing.
- 473.18 ml rice flour (white)
- 236.59 ml tapioca flour
- 14.78 ml xanthan gum
- 7.39 ml salt
- 9.85 ml egg substitute (optional)
- 29.58 ml sugar
- 354.88 ml lukewarm water
- 29.58 ml fast rise yeast
- 29.58 ml butter or 29.58 ml margarine, melted
- 3 egg whites, beaten slightly
- 4.92 ml vinegar
- melted butter, for brushing (optional)
Directions See How It's Made
- In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
- In a small bowl dissolve the sugar in the water, and add yeast.
- Wait until the mixture foams slightly, then blend into the dry ingredients.
- Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
- To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
- Slash diagonally every few inches.If desired, brush with melted butter.
- Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
- Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
- Remove from pan to cool.