This is a no-knead bread. Prep time does not include rising. This is a recipe I developed for IBS sufferers who are following the low FODMAPS diet. Wheat is a problem ingredient for many people- because of the oligosaccharride fructans - but wheat gluten is apparently not. So this recipe uses wheat gluten, but no wheat flour. Because of the gluten, this bread has a "real" bread texture. Although the diet is fairly well known in Australia, it's little-known in the U.S. It's based on the principle that certain forms of carbohydrates are indigestible to some people, and is backed by sound nutrition and research. If you want to learn more, visit http://ibs.about.com/od/ibsglossaryfk/g/What-Are-Fodmaps.htm. CREDITS: This recipe is based on: http://www.food.com/recipe/gluten-free-french-bread-180306. The main difference is that my recipe uses wheat gluten, which obviously the gluten-free recipe doesn't. I changed the flours somewhat mainly for economical reasons, since rice flour and tapioca flour are costly, and cornstarch and oatmeal are cheap.