Yummy Foolproof Gluten Free French Bread!

Name: Yummy Foolproof Gluten Free French Bread!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 20 serving(s)
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)

Submitted by WI Cheesehead

"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."

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Ready In:: 40mins
Ingredients:: 13
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

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

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Reviews

I made this with my white bean and pesto Bruschetta.. excellent!

GingerlyJ

RECIPE SUBMITTED BY

WI Cheesehead

Watertown, Wisconsin

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?

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