Prep 10 mins
Cook 30 mins
From Cooking Free by Carol Fenster. This turned out great, even in a regular bread pan. Crunchy on the outside and soft on the inside. Carol says: "Put this in a cold oven for a crisp crust and nice texture. If this doesn't work in your oven, let the bread rise until level with top of pan; then bake in preheated 425° F oven for 25-30 minutes. Use a pan specially designed for French bread." It is critical to cool bread completely before slicing and is easier to slice with electric knife. This is a quicker bread because you don't have to let it rise before baking.
- 14.79 ml sugar or 14.79 ml honey
- 29.58 ml active dry yeast
- 295.73 ml warm water (110 F)
- 473.18 ml gluten-free flour (see Gluten Free Flour Blend)
- 236.59 ml potato starch or 236.59 ml arrowroot
- 4.92 ml xanthan gum
- 4.92 ml guar gum
- 59.14 ml powdered milk (cow, rice or soy)
- 7.39 ml salt
- 14.79 ml Earth Balance margarine or 14.79 ml butter
- 3 large egg whites
- 4.92 ml vinegar
- 1 egg white, beaten for wash (optional)
- In bowl, dissolve sugar and yeast in warm water and set aside for 5 minutes, or until yeast foams.
- Grease French bread pan or line with parchment paper.
- In bowl of a Bosch or Kitchen Aid mixer, combine ingredients, except the egg wash, then add the yeast mixture.
- Beat on low speed to blend; beat on high speed for 2minutes, stirring down sides with spatula. Dough will be soft.
- Divide dough in half on the prepared pan. Smooth each half into 12-inch-long logs with wet spatula.
- Brush with egg wash for glossier crust, if desired. Make 3 diagonal slashes (1/8 inch deep) in each loaf so steam can escape during baking.
- Place immediately on the middle rack of a COLD oven. Set the temperature at 425° F and bake for 30-35 minutes, until nicely browned.
- Remove bread from pan; cool completely on wire rack before slicing with electric knife. Makes 2 loaves.
I made this with my white bean and pesto Bruschetta.. excellent!