Gluten-Free French Bread
This recipe makes two loaves of tasty, crusty French bread. Eat one with your meal and freeze the extra loaf and voilà, you have instant French bread that can be heated in 15–20 minutes in a preheated oven.
Serves: 16Hands-on: 25 minutesTotal: 4 hours 10 minutesDifficulty: Easy
- 1 cup arrowroot starch or tapioca starch
- 2 cups brown rice flour
- ½ tsp. sea salt
- 1 Tbsp. xanthan gum
- 1½ Tbsp. instant yeast
- 2 Tbsp. sugar
- 3 large egg whites
- 1½ cups water, heated to 110°F
- 2 Tbsp. olive oil
- 1 tsp. apple cider vinegar
- 1 large egg white
- In a large bowl whisk together arrowroot starch, brown rice flour, salt, xanthan gum, yeast, and sugar. In a smaller bowl whisk together the egg whites, water, olive oil, and vinegar.
- Pour wet ingredients into dry ingredients. Stir with a wooden spoon for several minutes until batter resembles a thick cake batter. First it will look like biscuit dough, but after a few minutes it will appear thick and sticky.
- Line a French bread pan or baguette pan with parchment paper or spray with nonstick cooking spray. Divide the dough in half and pour into the pan. Shape two long loaves using a spatula thatʼs been dipped in water. Spread the dough evenly in the pan. Continue to use the spatula to smooth the top and sides of the dough. Using a sharp knife, make cuts about ¼" deep every few inches across the top of each loaf.
- Cover the pan with a tea towel or cover loosely with plastic wrap that has been sprayed with nonstick spray. Allow the dough to rise in a warm space for 2 hours until itʼs doubled in size.
- Preheat the oven to 350°F. Beat egg white with 1 tablespoon water in a small bowl.
- Remove the covering from the loaf, brush each loaf gently with the egg white and water mixture, and bake for 35 minutes. Place a sheet of foil over the loaf and continue baking for an additional 20 minutes. Allow bread to cool completely on a wire rack for 1 hour before slicing.