Gluten Free French Bread

"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!!"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Mark L. photo by Mark L.
photo by Darlene S. photo by Darlene S.
photo by Darlene S. photo by Darlene S.
photo by crazy_4_pugs photo by crazy_4_pugs
Ready In:
2 loaves




  • 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.

Questions & Replies

default avatar
    Okay, I have made it two times. No tweaking, just skipped the egg replacer because I don't have it. Lovely result in terms of taste. I made using muffin tin so it's small, no prob. Just wanted to know how it tasted, great. The second time, this morning, I used a loaf pan. Boy, it stood tall. Gorgeous! But after I took it out, it collapsed. I use a standard 9*5inch. Taste wise, I said it three times now, great. But how to make it brown colored like yours and not collapse in the middle. Plz help.
  2. Lory K.
    Can I substitute 3 cups of Pillsbury GF flour for the 2 cups of rice flour and 1 cup of tapioca flour? I
  3. Carla M.
    I followed your directions to a tee yet at 40 minutes my loaf is still wet in the middle I love the bread but just st cannot figure out hiw to get the inside to not be so wet
    • Review photo by Carla M.
  4. xtrmlybusymom
    Has anyone tried this in a bread machine? Looking for recipes for my new bread machine!! Thank you
  5. Anonymous
    Hi, I followed this recipe to a T, but the crust turns out to be super hard even after the bread has cooled off. Any reason why? The temperature here says 400 degrees, is it 400 Fahrenheit? I baked at 400 Fahrenheit


  1. 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.
  2. 3cutekitties
    Thank you so much for this recipe GlutenFreeGirl, this is the first GF bread recipe that is not disgusting. I have tried so many since going GF, and they have all been like a brick. I have also tweeked this by using all brown rice flour instead of white, using 2 whole eggs instead of egg whites , using olive oil instead of butter, lemon juice instead of vinigar and adding in some ground flax seed & ground hemp seeds. I also add in a bit of pure coconut extract & vanilla. I bake it in a 9x13 loaf pan, cut it in half & freeze half because I can't possibly eat a whold loaf before it goes bad. This is the only GF bread recipe that almost tastes like real bread. Thank you so much. I will try the breadmaker some time soon, but haven't had any luck with the breadmaker GF bread yet. Great job GlutenFreeGirl. Keep posting PLEASE!!!
  3. ukichix
    I have been making this bread weekly for almost 2 yrs now with slight changes. 1 cup white rice, 1 cup brown rice, 3 tsp of ground flax for added fibre, and honey in replace of sugar. The result is a nice brown bread. Yesterday, I accidently forgot to add the tapioca starch - and it STILL turned out! It might even be a bit more moist that the original. I make this single recipe in a loaf pan for slices, muffin top tins for hamburger buns, (both pics are posted for viewing) and in a french baker when serving it to guests for dinner. A loaf or french baker requires 50mins in the oven, covering with foil 1/2 way through the cooking. Hamburger buns in 1/2 the posted cooking time. original review:WOW! This is the closest thing to "real" bread that I have had in 10 years! Thank you Gluten Free GIrl for posting this GREAT find.
  4. sunnyserf
    The people who make guar gum or xanthan gum recommend it be dissolved in the oil/wet mixture before being added to the recipe. It needs the oil or fat to be properly dissolved. Although recipes do work doing it the way that the author wrote, it works much better if done the other way and have a better texture. The guar gum also should not be used in recipes with a high acid content as the acid tends to neutralize it. The xanthan gum does a better job of combining starches. See Bob's Red Mill site if you are interested in recommended proportions for different recipes. <br/>Although the rice and tapioca flours are 'safe' flours with a more neutral taste, I tend to prefer working with combinations of other flours for about a third the flour amount for the increased vitamins and proteins that they offer. Changing the starches can have an effect on the recipe if you are inexperienced in working with these flours.
  5. zaqstew
    This is a fantastic base bread. I made some variations to suit our taste I split the white rice flour to include br. rice flour I used equal amount of honey to replace the sugar I didn't use the egg substitute I reduced the amount of yeast (we are not fans of yeasty bread) I used olive oil instead of butter to get those healthy fats in there :) I used apple cider vinegar I added 1 tbsp ground flax meal to increase iron and fibre content. All in all it was a fantastic recipe, easy to manipulate and tastes as good as it says. I am going to attempt a multi-grain version and will update the review Thank you for sharing this and thanks to the reviewers for making it seem appealing! A great addition to the recipe book!


  1. sonyatheriault
    I wanted a more chewy and rich texture, so I added 1 whole egg, and 1/4 tsp extra xanthan gum to the recipe (minus the egg substitute.) It was a more moist/wet dough, so I buttered my hands and the pan before rolling. Baked in a gas oven for a full 50 min. The bread is crusty outside, and chewy like a pop-over inside.
  2. Marie B.
    Great recipe!! We followed this recipe (omitting the optional egg substitute and only using the 3 egg whites) , but we decided to proof the dough twice as we use active yeast instead of fast rise. We also swapped one cup of sweet rice flour for one of the two white rice flour cups. It turned out wonderfully!! We also use this dough to make pizza. We use maybe a bit more oil (olive oil instead of butter) and add dried herbs (basil, oregano, garlic and rosemary). It's awesome :)
  3. Heather H.
    I didn't use the egg replacer, and it did take a few extra minutes to rise and closer to 55 min to bake (removed the cloche lid during the last 15 min), but so far I'm thrilled. I can't wait to dig in to it!
  4. Lorie C.
    Rolled bread logs in rice flour before putting in pan.
  5. denisestd41
    Forgot the egg replacer


********************************************* My name is Ashley and I live in Ontario. I am 21 years old and have recently been diagnosed with Celiac Disease.This means that I must maintain a strict gluten free diet, meaning that I can not eat anything with the slightest amount of wheat, rye, oats, or barley.I have a wonderful boyfriend who I love dearly that is so supportive and understanding of my disease. I don't know what I would do without him. I also have a severe peanut & nut allergy, so cooking is quite a challenge at times.Some of my favourite things to do are cooking, scrapbooking, baking,reading, knitting, crocheting, and watching movies. I have just started to get the hang of this tricky gluten free diet. It really is ALOT harder than it seems.But however, I am determined to make the best of it. I very much enjoy cooking and baking, so I have been buying every gluten free cookbook I can get my hands on and every moment I get, I try to test out some of these new recipes. However frustrating and difficult it's been trying to experiment with all these new flours and ingredients, it has been alot of fun, and everytime I find a good reipce, it makes it all worth it. I want to find as many wonderful and delicious gluten free recipes as I can, and post them all on this site. I know how hard it is when you are first diagnosed, and I want to help others who have recently been diagnosed or just others that have celiac disease that need some great gluten free recipes. Celiac disease is something that we have to live with everyday, so it's important that we make the best of it.For sure at least one good thing has come from having Celiac Disease, I have become a better cook and have truly cherished the moments that I spend in the kitchen. All the recipes that I post on this site I have made and I have found to be very good! They are all gluten free! Some of the recipes use special ingredients that you can buy at specialty health stores, and some of them are recipes that you can make with ingredients bought right at your local grocery store. My recipes that use special flours etc. are named starting with gluten free [ex. Gluten Free French Bread], and the recipes that use everyday ingredients end with the word gluten free in brackets [ex. Blushing Apples (Gluten Free)]I hope that you enjoy all of them as much as I have.Cheers! <img src="" border="0" alt="Photobucket - Video and Image Hosting"><img src="" border="0" alt="Photobucket - Video and Image Hosting">
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