Yummy Foolproof Gluten Free French Bread!

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“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.”

Ingredients Nutrition


  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.

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