Yummy Foolproof Gluten Free French Bread!

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.

• Ready In: 40 mins
• Serves: 20

Ingredients

• 1  tablespoon sugar or 1  tablespoon honey
• 2  tablespoons active dry yeast
• 1 1⁄4 cups warm water (110 F)
• 2  cups  gluten-free flour (see Gluten Free Flour Blend)
• 1  cup potato starch or 1  cup arrowroot
• 1  teaspoon xanthan gum
• 1  teaspoon guar gum
• 1⁄4 cup powdered milk (cow, rice or soy)
• 1 1⁄2 teaspoons salt
• 1  tablespoon  Earth Balance margarine or 1  tablespoon butter
• 3  large  egg whites
• 1  teaspoon vinegar
• 1  egg white, beaten for wash (optional)

Directions

1. In bowl, dissolve sugar and yeast in warm water and set aside for 5 minutes, or until yeast foams.
2. Grease French bread pan or line with parchment paper.
3. In bowl of a Bosch or Kitchen Aid mixer, combine ingredients, except the egg wash, then add the yeast mixture.
4. Beat on low speed to blend; beat on high speed for 2minutes, stirring down sides with spatula. Dough will be soft.
5. Divide dough in half on the prepared pan. Smooth each half into 12-inch-long logs with wet spatula.
6. 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.
7. 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.
8. Remove bread from pan; cool completely on wire rack before slicing with electric knife. Makes 2 loaves.