French Bread

Easy crusty gluten-free French bread made in under an hour! It will satisfy your bread cravings and truly hit the spot.

Made in under an hour, this gluten-free French bread will satisfy any bread cravings you may have. It truly hits the spot.

My recipe is adapted from Carol Fenster’s recipe in Gluten-Free 101 (see link below). It’s a small book, but contains some great bread recipes and is well worth the price. She also has some recipes on her site Savory Palate. One important part of baking this bread is a trick that Carol discovered—putting the dough into a cold oven and turning it on to bake. The dough rises as the oven warms and produces a nice French bread crust.

I love Carol’s original recipe and only decided to vary it because I was out of her flour mix. Since I was going to play with the flour ingredients, I decided to also make it dairy free. I think you could play with the flour mix yourself and get good results if you follow the instructions.

A French bread pan is required to give the loaves their shape and help them bake properly. When I finally bought one, I wondered why I had waited so long. If you don’t find one at a store, you can find French bread pans at Amazon.

Easy crusty gluten-free French bread made in under an hour! It will satisfy your bread cravings and truly hit the spot.

This bread is used in my gluten-free bread stuffing recipe.

4.7 from 26 reviews
French Bread
Recipe type: Bread
  1. In the bowl of your mixer, combine the dry ingredients (sorghum flour through yeast).
  2. Add the olive oil and egg whites and mix to incorporate.
  3. Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough.
  4. Spoon the dough onto the pan and carefully shape with a spatula. Because the dough is soft, it will go through the small holes in the pan. Don’t press hard when shaping.
  5. If you like, you can brush the top with beaten egg white.
  6. Use a sharp knife to cut several slits in the top of each loaf.
  7. Place the pan in a cold oven on a middle rack. Turn the oven on to 425 degrees and begin timing for 30 – 35 minutes.
  8. Cool the loaves on a wire wrack before slicing.

Related Links:
Easy crusty gluten-free French bread rolls.

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That bread looks terrific! Thanks for posting your version, I will have to give that a try. I love big airy holes in my bread!
@FreshGinger on Twitter (where I saw your post)

I made this for the 1st time this past Sunday and another one is in the oven as we speak. This turned out so great that I will be getting the flours in bulk at our local Amish health food store this week. I agree that the French loaf pans work terrific with this and makes it professional looking and tasting. Even my non-gluten free friends are impressed. I’m going to try this recipe for a pizza crust in the near future. The word is spreading and I’m sharing your website name for others to give your recipes a try. Thanks so much for sharing your talents!

If you haven’t tried it as pizzacrust yet: it works but has to be blindbaked first, before you place the toppings. And you can freeze the dough already shaped wraped in plastic wrap as well. 😉

I just ordered USA Italian bread pans to make this recipe. I have not been happy with 95% of the gluten free bread recipes I have tried and I am an experienced baker. I do not really like brown rice flour based breads. I also have had problems with MANY recipes because I can not have ANY gums. Gluten Free Girl does not use any gums in her recipes anymore because she uses psyllium husk. My question is can I use whole husk psyllium husk (flake)s and is it a 1-1 ratio? I use Organic India whole psyllium Husk.


Lisa, I am only just beginning to experiment with using psyllium husk in place of xanthan gum. I haven’t tried it with recipe, so I don’t know how well it will work. If you do give it a try, let me know how it goes.

I made the french bread today. The only change to the recipe is that I substituted psyllium husk for the gums. I did not know why xanathan gum and guar gum are used in the recipe most gluten free recipes have one or the other. I would like to know why that is? The dough came out perfect but the loaves were very small. I baked them in the oven and they did not get as large as yours did. They came out the size of a hogie. They taste very good but were dense. Not happy because of the size a
d being dense. Cookies, muffins, quick breads, cakes, and biscuits do not need the gums but the problem bread. I will try this recipe again sub psyllium husk for the xanathan gum and I will try boiling water and using flax seed or chia seed to sub for the guar gum.

Looks like I will have to find another gum free rice free french bread recipe.

OK, if you’re going to keep tempting us with these amazing baked goods you need to start selling them! I’d like to order some. I can eat every ingredient you used and they look amazing!!!!

Yes, that is a great recipe. When I make it, I line the french bread pan with parchment paper so it doesn’t come through the little holes.

Linda – this looks like real bakery bread!! I love it. You always amaze me with your talent in the kitchen.

Thanks so much for participating in Slightly Indulgent Mondays!

One member of my support group makes French bread for us occasionally … as you can imagine, she's very popular. 😉 I like that you can make it in under an hour. It looks awesome. I'd like a piece with some Boursin and a glass of wine please!

Thanks, Linda!

I just tried this and I really like it. I dislike the texture of rice flour based breads and this is a terrific alternative.

Fred, Thanks again for letting me know. I love this bread, and have recently gotten hooked on making it in the form of rolls.

This bread looks wonderful! My question is about the pans. I have a french bread pan. I have tried a GF french bread one time before – and was so frustrated with trying to get the baked dough out of the little holes – I haven't wanted to use the pan since.

Any tips for cleaning the pan?

Thank you for a wonderful website!


Dawn, I line my pans with parchment paper – no cleaning required! I also like the way the bread browns with parchment. Hope this helps you enjoy this wonderful bread.

Dawn, I haven't had problems with that. I don't know if the difference is my pan or my recipe. My pan has a non stick finish. I do get a little dough in the holes, but it comes right out when I wash it. You could also use the dough to make rolls. Just scoop it onto a cookie sheet, then you wouldn't have the problem with the holes.

Ok, so I decided to make the French Bread rolls first (because that just seemed easier – and no pan to worry about cleaning!).

Loved it (as did my daughter)!!

Oh my gosh…this is the first time in years that I have had bread that was chewy like that, but soft on the inside. I used to love the artisian bread at Italian recipes – tearing off chunks and dipping it into the olive oil/spice mixture they give you.

I gave one to my friend to try – she thought it was really good too – said it tasted like gluten bread to her! (she is not GF – but she tastes alot of what I make – I am always curious as to what a non-GF person says).

While I am content with the rolls (so easy to use an ice cream scoop to portion) – I will one day try the french bread and use my pan.

mmmm mmmm yummy!!!! Thank you for sharing!


I am ready to try this bread, and have a cupboard full of gf ingredients, but have never bought guar gum. Does anyone know what the difference is between guar and xanthum gums? I suppose that after 5+ years gluten free, it's time for one more ingredient in my stash…

Carol – This recipe will work fine using 2 tsp. of xanthan gum and no guar. I had forgotten that I used both gums in this recipe. I'm going to update the post.


I saw this recipe and I have been wanting to make french toast with french bread (that's the way my husband and I have always made french toast, even before going gluten free). I wanted to make the bread on the bread machine, so I combined this recipe with one that came with the bread machine to make a recipe that would work on my machine. It turned out great! I used to bread to make corn flake crusted french toast! So yummy!

Linda, this bread looks great. I have just recently gone gluten free after my 3-year-old son began having digestive trouble, so I am still trying to figure out ingredients that can substitute for other as we slowly build up our gluten free pantry. Can you tell me if it is possible to substitute cornstarch for the tapioca starch? Will it change the texture and flavor? And what about substituting tapioca flour for the sorghum flour? Thanks.

Tawna ~ You can sub cornstarch for tapioca starch and it should work well. Tapioca starch ads chew to breads. Tapioca flour and tapioca starch are usually used interchangeably. The flour is pretty much a starch so I wouldn't sub it for sorghum. Instead I would try rice or millet flour. Good luck!

I tried this recipe today and it was a complete failure! I don't know what I did wrong. I noticed that the french rolls recipe calls for millet starch, but this recipe doesn't and I didn't know how much that could affect the outcome, but I have never tried that one either, so I have nothing to compare it to.

I was very careful when measuring the ingredients. I used Bob's red mill for everything and some of the items are labeled a bit differently (I'm new to GF baking so this could be the problem). Both the Potato & Tapioca are labeled "Finely ground flour" not starch as in the recipe. They have the texture of starch, so I used them.

Anyway, my dough came out very thick and lumpy and gluey and I kept having to add more water to even get it to hold together. Then it was very hard to spread in the pan and still very lumpy and gluey. Not at all like the description in the recipe.

I cooked it for the full 45 minutes and it was VERY brown on the outside but both loaves fell immediately and were still basically raw on the inside — that same gluey consistency.

I was very disappointed because I have been CRAVING bread ever since I read this recipe a little over a week ago and I really want to make some bread that tastes like real bread again. Can you give me some hints? I did use 2 tsps of xantham gum instead of xantham/guar gum combo it calls for.

Thanks for the help.

Peggy ~ How disappointing! I think your problem is that you used potato flour. It is very different from potato starch and is usually used in very small amounts. The tapioca flour is okay though. It can be used interchangeably with tapioca starch. Bob's Red Mill sells potato starch which I have seen in some regular grocery stores or try ordering from I hope you give it another try. I'm sure you'll enjoy it.

Thanks for the information, Linda. I will try that change and let you know what happens. I'm so looking forward to a great piece of bread again and to be able to make a loaf for my son, who was a complete bread addict before he found out that he also had a problem with gluten. He will be thrilled to have french bread again.

Thank you for the new version of dairy free, soy free and gluten free for this french bread. This is such a fast recipe, I can't wait to try it.

These look great! I can't have eggs either, will these recipes work with an egg substitute as well? Any specific one you'd recommend? Thanks!

Sorry, I haven't tried any of my recipes with an egg substitute. You'll have to do a little experimenting!

Can other starch combinations work? I have a potato allergy, and I am trying to find a GF recipe that doesn't use potato starch. Could corn starch be used instead of potato starch? Or is there a different combination of starches (corn, tapioca, etc) that could be used successfully instead?

Ross ~ I haven't tried other starches so I can't say for sure. I would try substituting corn starch for the potato starch. If you want, you could increase the tapioca starch a little and decrease the corn starch by the same amount.

Linda ~ could you tell my why you use cider vinegar in this recipe and not regular white? I used it in another GF bread recipe and we didn’t like the strong vinegar smell & taste. So many of the GF bread recipes call for the cider vinegar.

Elaine, apple cider vinegar is considered to be very healthy. I personally don’t use white vinegar except for cleaning. However, any type of vinegar really should work. It’s the acid in the vinegar that acts as a dough enhancer.

so when the recipe calls for 1tsp. xanthan gum and then 1tsp of guar gum but xanthan is in ( ) does this mean 2 tsp xanthan gum or is the xanthan’s are two different things?

Hoping for some help…we’re taking our son off wheat/gluten. Just tried this, but used Bobs Red mill all purpose GF flour…first off — should this make two good sized loaves? Or is this just one long loaf? Cuz mine only seemed to make enough for one long traditional french bread loaf or two small ones (like a hero sandwich size). Also, it came out very dense and heavy. Not at all airy inside. is the bobs? can I not use that? (I’m trying to find recipes I can use with that since then I don’t have to mix my own).

Hi Melissa. As the picture shows, the recipe makes two loaves, about 12 inches long, maybe a little shorter. I use a standard French bread pan. I don’t use the Bob’s Red Mill flour because it contains bean flour which my family doesn’t like. It may be that the flour mix doesn’t have enough starch in it for this recipe. If you want to experiment, you could try using less of the BRM flour and adding some corn starch. I hope that helps!

This may be the best bread I’ve had in 4 years! For the starches, I used 1 cup each of potato, corn & tapioca and I used 2 tsp guar gum and no xantham. Thanks for the wonderful recipe. Hope I don’t “nibble” too much and not have enough to make the stuffing :-)

THANK YOU! I known for my bread baking – but since becoming gluten free have been totally frustrated by my inablility to make myself good bread. This does it. Followed the recipe exactly – which I almost never do. Bent a metal fish cooking pan from my grill set to make a french bread pan and to my great surprise – it is wonderful. Thanks again.

WOW, WOW, WOW Linda, those pictures make that bread seem irresistible. I really am not a fan at all of Sorghum flour but you seem to balance it off nicely with out starch that even our crazy palate family would like it. I actually have this pan and never have been able to use it successfully. Going to try it again with your method to.

YUM! I just made this today using millet flour and 2 tsp of xanthan gum, my loaves turned out perfectly! I think my life is now complete, I can have cheesy garlic bread again and enjoy a caprese salad with a good piece of bread. I have made many failures, this one was a winner and will be my new go to. I love the fact that it uses ingredients we can easily find, no special orders or mixes we won’t use for something else. Thank you for sharing.

I’ve made this many times now, and I wanted to let you know how much I love it! It’s definitely the most gluten-like bread I’ve baked since going gluten-free, and I’ve pretty much tried them all! Thanks again!

PS–for those without loaf pans, I have had great success shaping my own “loaf holders” out of tin foil. Helps the loaves keep their shape :)

I made this to use in our Christmas morning french toast. It worked for our french toast. But for some reason it was very dense. I used a cup each of sorghum flour, cornstarch and tapioca starch. And I mixed it in my stand mixer with the paddle. Any suggestions?

Becca, I’m sorry it didn’t turn out better for you. Try beating it longer, maybe 3 – 4 minutes and make sure your yeast is good. 1 1/2 tablespoons of instant yeast should give it plenty of rise.

Hi there, I’m hoping you can help me — I’d like to try making this tonight. What attachment do you use on the mixer? I have a paddle, whisk and dough hook. Thanks!!

I went ahead and made it with the paddle. Great texture, great crust but it tastes bitter/metallic to me.

I did use tapioca flour rather than starch because I realized way too late that I didn’t have the starch.

Any ideas on what is causing the bitter taste?

Joanna, the paddle was the right thing to use. I don’t know why it would have a metallic taste. You should be able to use tapioca flour and starch interchangeably (but potato flour and starch are very different). My guess is that it was one of the flours (starches) causing the problem. Are any of them not major brands?

Hi Linda, thanks so much for the speedy response. My mother-in-law figures that one of the flours was rancid. The potato starch and tapioca flour I used were both from the natural food store bulk area. I’ll buy some Bob’s or other name brand and give it another try. And while I have your “ear”, do you think lemon juice could work in place of the apple cider vinegar? I always find the cider vinegar imparts a strong flavour for such a small amount.

I can’t wait to try making this again with fresh flour, maybe even tonight!

Thanks for the great recipe.

Sorry, things got crazy here and I never answered your question about the lemon juice. Vinegar is added to breads as a dough enhancer. I really don’t know if lemon juice would work the same way. I know it is a substitute for vinegar in many cases because both are acidic, but I have never seen it used in a bread recipe. Did you try it?

Hi Linda, you have impeccable timing — I’m about to attempt the bread again for the third time.

Last time I did try lemon juice, it didn’t work well. The bread was absolutely tasteless, I won’t bother with that again! A few other changes that may have affected the result — I also used the instant yeast as called for, but the last time I used regular yeast and activated it. I used a tad less water, too the second time. All together the bread was dry and flavourless and the texture not nearly as good as the first time using the cider vinegar, bit more water and the traditional yeast. Could there be any difference using the different yeast styles?

So I’m trying again this afternoon. I’ve infused some olive oil with garlic and rosemary from my garden and I’m going to add some chopped olives, maybe sprinkle the top with some flaked Celtic sea salt.

I guess I’ll use the cider vinegar again and see how it all works out.

That’s interesting. Thanks for the update. The yeast shouldn’t make that much difference. I always use instant yeast and love that I don’t have to proof it. The amount of water you may have to vary even from batch to batch. Try to remember the consistency of the dough when you get one to turn out the way you really like it, and then add enough water to reach that consistency each time.

Here are some dough enhancers we use in place of vinegar. The vitamin C is very acidic, strengthening the cell walls, which allows for greater expansion. I haven’t tried these on GF dough, but it’s worth a try!

1) Vitamin C: Crush a 100 mg tablet per loaf. (You can also purchase it as Ascorbic Acid or Vitamin C powder)

2) Soy lecithin: 1/2 Tb. per loaf

Hi there,

This bread looks to die for! I have never had much success with bread though. I tried a version of this recipe last night and it turned out much denser than the picture. The problem was that I only had one pack of instant yeast in my pantry and I tried to convert the recipe accordingly. So today I went back to the store to buy more yeast and I will try it as is.

My question is: how long am I supposed to mix it in the mixer? Is it like normal bread where you need to “knead” it for a few minutes, or should I just mix until combined?

The other thing that might be helpful if you ever get the chance, is to post a picture of the dough once you have added the water so I can get an idea of how much water will yield the right texture :) Gluten free bread is a whole new beast to tackle!

Hi Laura. You should mix the dough 2 – 3 minutes. It will be wet but still hold it’s shape. That’s a good idea to get a picture of the dough. I’ll do that next time.

I’m fairly certain that this recipe will not work for me. my oven has uneven temperature, so i keep a pizza stone in the oven at all times which it takes a longer time for my oven to reach maximum temp. I suspect the bread then , too, should take longer to cook properly.

The bread has good texture but I don’t like the way it smells and my daughter says it has an aftertaste. Could that be because of the sorghum flour? Could I sub with millet flour instead of sorghum?
The way to bake this bread was nice and simple and no problem with oven temp. worked great

I’m glad the bread worked for you, but sorry to hear that you didn’t like it. It is probably the sorghum. I have made this with 1/2 cup sorghum and 1/2 cup millet and it works great. I’m not sure how it would work with a whole cup of millet. If you try it, hold back some of the water, you might not need as much.

Ugh…this is still a struggle… still don’t like the smell and flavor.. any suggestions?
I totally love how this recipe from start to finish is quick… I don’t like sorguhm flour and I believe that is the problem. But, if I switch out the sorgum flour, it won’t have any flavor. Help

You could try swapping the sorghum for a combination of other flours. How about buckwheat or quinoa? You could mix one of those with millet or rice flour. Of course, at this point, anything you try is experimental. I can’t say how it will work with the recipe. Just keep an eye on the amount of liquid you use to get the dough to the right consistency.

I just made my second loaf… Husband loves it. I did make one change I didn’t have sorghum flour and used buckwheat, light. It came out just fine… Thank you so much for this recipe.

Hi Linda!
I saw your bread loaf included in Shirley’s round up. I was instantly blown away by your picture. What an amazing French bread loaf!! I think this is the most amazing loaf of gluten free French bread I’ve seen. Looking forward to trying your recipe!

I just pulled this out of the oven and it’s so crusty! (That’s something I haven’t replicated well in a while.) I changed up the flour mix a bit – used millet since I was out of sorghum, and it was still delicious (I do like how tender sorghum is, though).

I love using my pan (mine’s a baguette pan instead of french bread – just 3 skinnier loaves) – it bakes so evenly.

Thanks again for the great bread!

Looking for the ‘click’ button for saving a recipe to the recipe box. Please advise me where it is on this page.
thank you

I was so excited when I found this recipe and I was even more excited about having almost all the ingridients at hand, so I quickly began making this deliciously looking bread! Unfortunately, I found out after the fact that potato starch and potato flour are not the same thing! :( So my kitchen smells more like delicious baked potatoes instead of bread! Lol After 35 minutes and looking absolutely beutiful golden and crispy on the outside, the breads turned out heavy and were still wet inside. I baked it a bit longer but it only got gummier. :( That’s said, I am not giving up….. I will definitely give it another go with potato starch!
Thanks for posting!

I have made the bread twice. I bought all new ingredients as in recipe, and new instant yeast, though my xanthan gum and guar gum are old. The first time it failed was because I left out the egg whites by accident, the second time…not sure. I didn’t measure the instant yeast, it comes in a packet, but everything else was meausred, but I forgot to cut slits in the bread, so I had the same problem as Miranda with it being heavy and doughy on the inside. I had all the right flours. Can you have too much yeast? Does the xanthan and guar gums make it raise too? I am not ready to give up!


Hi Marilyn. I think the problem was not enough yeast. A packet contains about 2 1/4 teaspoons and the recipe calls for 1 1/2 Tablespoons. Try it again measuring the yeast. :)

I had a similar experience to Peggy (7/31/2010). I used Active Dry Yeast and after reading about the difference between that and Instant Yeast, I adjusted, using 1 3/4 TB of yeast. The dough was fairly firm, so I added a bit more water. I shaped the dough in the pans (it was firm enough that it didn’t go through the holes) and put it into the cold oven.

I also used EnerG Pure Potato Starch Flour after checking with the kitchen staff at the health food store and they said that was the right stuff.

My oven heats up quickly and wondered if that was the problem? I read directions to a similar gluten-free french bread recipe and it says to let the dough rise 30 minutes before putting it in the oven. It seems like doing that might have helped in my case, as the bread stayed exactly the same size as I shaped it out of the bowl. It’s very dense & heavy, with almost no air holes.
What do think may have gone wrong? I’m new to baking bread and scratching my head.
Your photo looks so good, I’d like to make any needed adjustments and try again.

Hi Debra. I’m sorry to hear you’re having problems with this recipe. It sounds like you may need to add more water. The dough should be soft and sticky. I also think that letting it rise first would be worth a try if your oven heats up quickly. Mine takes about 15 minutes to reach 400°. The reason for putting it in a cold oven is that it helps create that hard outer crust you get with French bread. A hard crust is no good if the bread doesn’t rise, though! I hope that helps.

Hi Angie. Not using tapioca starch will change the texture. Tapioca gives the bread a nice chewiness. I would order it online if you can’t find it in stores. It’s usually pretty easy to find, though. Even regular grocery stores often carry it.

Thank you for the info. When I checked my pantry for the ingredients I saw I had tapioca flour and on the bottom of the bag is said “Also known as tapioca starch”. I just learned something!
Am about to start making this bread. Very exited. Will let you know how it turns out.
Thanks again for the quick reply!
Happy Baking!

Looking for a French Bread recipe that is gluten free and yeast free. It was made with baking soda instead of yeast. Know the recipe exists, because had a loaf of this bread when in a small village in France. Anyone have any ideas? Thx

Not sure what took me so long to try this recipe!!! Just made it today (as rolls since I don’t have the right french bread pan yet) and they were perfect! We loved them. Thanks again for a wonderful recipe!

I made this bread for a dinner party last weekend. Even my non-gluten free friends thought it was really great. They were amazed to hear that I made it from scratch!

Hi, I just recently switched to a gluten free lifestyle because I finally figured out that was what was messing with my digestive system! This was my very first attempt at baking gluten free. When I made the bread it tasted really good, but it was super dense. I am not sure what I did wrong, I used a whole packet of yeast, should I have let it rise before putting it in the oven? I am a professional pastry chef so I think it’s going to take me a few times to get used to the ingredients and textures of GF baking so any tips would definitely be helpful. Thanks!

I think the problem was that you didn’t use enough yeast. One packet is a little more than 2 tsp. and the recipe calls for 1 1/2 Tablespoons of instant/bread machine yeast (which is different than active dry yeast). Give that a try and see how it goes.

I just found,and pinned this recipe! Mine looks a lot like your picture,I followed the recipe exactly,and the dough was easy to pop into the french bread pan- I think I cooked it a bit long,and it came out with sort of a dense crust, a little too chewy for my taste,not as light as your picture appears, but it tastes good and is SO easy! I only have a hand held mixer, so I used that,and it seemed to work. Why can’t I use egg yolks in this? Thanks for sharing!

I made rolls with this recipe and they were WONDERFUL. My husband was diagnosed with Celiac a few years ago and was a big bread eater all his life. We had a very hard time finding a bread he liked, most were nothing like what he was use to. He loved these rolls. I am so pleased to have come across you and this recipe. Thank you so much. By the way, they were beautiful.

I just tried it yesterday, well I’m trying all of the gluten free easily top 20.
compliment, it is a great recipe.

once it comes out of the oven it is a straight 9 out of 10 in consistency and taste. I was jumping arund in the kichen like a mad person, showing pieces of it in my mouth and moaning in delight.

pity its just that it gets quite dry when it is completly chilled down.
I will experiment some more to see what can be done about it.
(perhaps freeze unbaked though already shaped and bake as needed or so…)
its deffinetly the best one i tried yet. (better than most guten containing breads even)

Lol, I can picture the jumping around in the kitchen. It really is fabulous fresh from the oven, but I agree it’s not much good when cold. My family is large enough that it usually all gets eaten while fresh. If you try freezing the dough, let me know how it goes.

soooo as promised i tried freezing the dough:
i took my french bread pan, lined it with a single layer ceran wrap long enough on all ends to fold it over,
scooped on the dough and shaped it with the spatula. now i wraped the ceranwrap over so i had a perfect roll shape.
i put it into a freezing container (no lid, just so it would not take the shape of the freezer grid on the bottom) and placed it in the freezer.
this morning i took it out, removed the ceran wrap and put it on my french breadpan into the oven.
it took longer to bake of course. around 50 mins or so.
the consistency was perfect. gooey and chewy inside and really crunchy outside. crunchier that fresh.
it was really good. only slicing it was a bit of a trouble since it wanted to fall appart all the time.also it burst while baking and it did not come out super pretty. but who cares?…

so yes: it does freeze quite well and it saves you a lot of trouble when you just want to enjoy a piece of fresh yummy gluten free deliciousness on a weekend morning withouth messing up the whole kitchen beforehand.

also: as i made the fresh dough i doubled the amount and used half of it as pizza curst. i spread the dough with moistend hands on a baking sheet (it was realy fun, it gets a bit slimy and such) lined with parchment paper until i got an aprox 1/3 inch thick crust. baked it for about 8 min in a 350° farenheit preheated oven. Then i took it out and just put my fav toppings on it and baked for an aditional 15 min or so, it was awsome.

if you spread the tomato sauce to the very borders it does also not dry out so much if you want to keep it for later… (but chances are high you’ll want to much it all away right on the spot anyway;) )

[email protected] says:

Hi Linda,

Well I gave it another go this time with potato starch instead of flour! :) But I substituted rice flour for sorghum flour and although the taste is good, the breads came out super dense! I did use regular yeast. Would that have made the difference in it not rising and becoming airy? Sounds like a silly question, although I’m not a baker something tells me this makes most sense.


Hi Miranda. I would say it could be both the rice flour and the yeast. Rice flour is pretty heavy and sometimes it depends on how finely ground it is. Regular yeast can work, but more would be required, and it has to be mixed with warm liquid and activated before mixing it in with the dry ingredients. If you didn’t do that, then it would make a huge difference.

Linda, I did have to add a bit more water and I also activated the yeast in warm water before hand, but I did not give it time to rise like I would a regular bread. Maybe I should have done that since I was using regular yeast. Good to know about the rice flour being heavier, though it was super finely ground like starch. Well, I think I’ll take a break and try again next week. Sure wish it had turned out, I’ve been dying for a delicious piece of freshly baked bread – gluten free of course! :(
Thanks for responding,


Hi Linda! This loks amazing! My family is newly GF/DF and I cant wait to make this bread! Above in the recipe where is first calls for 1tsp of xantham gum, then calls for 1tsp guar gum (or xanthum). So am I suppose to use 2 tsps of xanthum gum if I cant find guar gum? Thanks again! I cant wait to make this for spagetti night!!!

Very disappointed. It did not rise at all. The outside was hard. The inside tasted good, but was heavy. I made the recipe exactly as it was given.

Michelle, I’m sorry you were disappointed. My guess is that your yeast was too old or that you didn’t use instant (rapid rise/bread machine yeast), or not enough yeast. Be sure to measure the yeast (one packet isn’t enough).

I have brand new rapid rise yeast. Would it work better to let it rise before cooking it? Would that change the cook time?

I’m curious. Do you have a gas or electric oven? I’ve only made this in an electric oven and a gas oven might heat up more quickly, not giving the dough enough time to rise. Yes, you could try letting it rise first, but I haven’t done that and so I can’t give you specific instructions. Let me know if you try it.

Hi. I was wondering what I can use to substitute for the egg whites in this recipe. My daughter is egg, dairy, soy, wheat, fish and nut free and misses her french bread. I’m not a fan of commercial egg replacers. Any thoughts of what I can try?


Hi Linda,

I’m going to try making your bread recipe for a few GF friends tomorrow night. I was just wondering, does the yeast need to be activated by the warm water before adding it in, or can I mix it in with the dry ingredients? Thanks!

Ashley, the recipe calls for instant/bread machine yeast which can be mixed with the dry ingredients without being activated. It is important to note that it is different than regular active dry yeast.

I just baked your French loaf and it was delicious. I just used the organ self raising gf flour mix, so did not add and xanthum, I also put some seeds, sea salt and olive oil on the top of the dough before baking which came out golden and crisp. The best part of your recipe was the ease of cooking it and the speed. I will definitely recommend this loaf.

Hi Linda,

I made this bread last night and it was delicious! However, I don’t have French bread pans and just used a cookie sheet and shaped the bread. There didn’t seem to be enough for two loaves, just one. Also, my loaf came out very dense and heavy. It is one of the better breads I’ve tasted, but I crave that light airy inside and didn’t achieve that. I did the mixing of the ingredients by hand, could that have been the problem? I also live in high altitude. I would love to make this bread again, but want it to be like yours. I’m open to suggestions.

Gina :)

Gina, the two loaves are fairly small. It might do better when you make the loaves smaller. Just divide the dough in half. Hand mixing would definitely make a difference. Mixing it well with an stand mixer helps to beat air into it. I don’t know how much the high altitude would affect it. The dough should be pretty wet also. I shouldn’t actually hold it’s shape very well without the French bread pan. More moisture will help to make it lighter. I hope that helps!

I made these for dinner tonight and they are excellent! I used half sorghum and half millet flour for the sorghum flour. Excellent color, texture and taste. My loaves were about 3.5″ x 12″. I made a temporary foil loaf form but I think I may need to invest in an actual French bread pan.

I made this bread a few times and it was delicious. The last three times I attempted it, not so much. The dough became very “lumpy”, it wouldn’t stick together. Any suggestions as to what I am doing wrong? I don’t think I changed anything from the first few times I made it. I hope I can get it right again, it was by far the best gluten free bread we have ever had.

I don’t really know, Lisa. I wonder if it has to do with your ingredients. Even though you may not have used a different ingredient, did you use a new bag of flour or xanthan gum?

Atfer reading some other comments, I think I figured it out. I bought potatoe flour instead of starch this time. I thought they were interchangable. Thanks for the great recipe.

Michelle, I don’t think this would work well in a bread pan. You could try shaping a long French loaf on a cookie sheet, but since the dough is soft, it won’t hold it’s shape completely.

I have almost all of my ingredients to make this (can’t wait!) I am glad I read through the posts, it made me double check to make sure I did buy potato starch and luckily I did :) I am going to invest in the bread machine yeast though, which I will be buying this morning. The only question that I have is would I grease my pans first? Or spray olive oil spray on it? If I use parchment paper, would I spray cooking spray on that first? New to cooking gluten free. I am into my 8th week of being gluten free. Thanks for such an awesome recipe.


What is the dough supposed to look like after mixing? Is it like a thick cake batter or does it actually ball up a bit like traditional bread dough. I made a batch this morning and I think I had too much water as the final product is a bit too moist on the inside, not really undercooked but close. Knowing what the batter/dough should look like will really help me know when there’s enough water in the mix. Thanks.

Hi Jennifer. The dough does not ball up, but it’s not as wet as cake batter. If you put it on a cookie sheet, it would keep it’s general shape, but flatten out a little on the bottom. I find that moisture content can really vary depending on the weather. I hope that helps.

Thank you, that helps immensely. I did have too much water in it then as it spread a lot like thick cake batter in my pan. I’ll try another batch for Thanksgiving (using it for your stuffing recipe) and keep an eye on the dough moisture.

My decrees are degrees Fahrenheit. If your ovens don’t get hotter than 250 F, then you can’t make this. If it’s Celsius, then you need to convert the temperature.

Hi Linda,

Great recipe! Thanks so much. I just tried this out on the weekend. I used the same flours/starches as posted, with psyllium husk instead of the guar gum. The bread was fantastic with a wonderful chewiness and good crust. And it is so easy to make. Next I will try your roll recipe.

I bought a French bread pan just for this recipe and I’m glad I did.

Hi can you make this recipe with one if the gf all purpose flours? Also how us there no proofing of the dough and it comes out nice?

I have not tried this with an all purpose flour, and each flour mix is different, so I can’t say what the results will be like. When you use instant or bread machine yeast, you do not have to proof the yeast. This recipe will not work with regular active dry yeast. Look for the little jars of bread machine yeast.

Guar gum can create inflammation in your body and can damage the lining of your guts. Can it be substituted in your recipe? Because I really like the pictures of your bread. Thank you! Happy baking!

Unfortunately, this bread does not hold together without xanthan or guar gum. You can use xanthan in place of guar, but I do not know what can be substituted for both of them.

This recipe makes the best pizza!! I spread the entire recipe on a 14″ pizza stone, shaping the Croat around the edges. I baked like the recipe calls, starting in cold oven for about 30 min until golden on the bottom and dough raises properly. I then spread sauce and toppings and baked for another 15 minutes. When I pulled out of the oven I brushed the crust with olive oil to soften a bit. Yum! It has been more than 10 years since I have enjoyed pizza like that!

This bread looks amazing! I recently found out that I am allergic to egg whites (not yolks). Would love to make this! Would it be possible to substitute a product like ‘Ener-G Egg Replacer’ for the egg whites? Thank you!

Hi Linda,

I’m going to give this a try, but have a question about the four mix. I found a locally produced gluten-free flour with ingredients:
– brown rice flour
– potato starch
– tapioca starch
– xanthan gum

My question is, which of the ingredients in your recipe do I replace with this flour mix, and how much of the mix do I use?



I would like to try to make the “buns” since I don’t have a French bread pan. How long do they cook for if the size of regular ice cream scoop?

Thank you, Suzanne

Looks yummy! I’m wondering what kind of pan you use to bake the bread? You said there are holes in it. I just was thinking of using a cookie sheet, but I also have never baked bread before:) thanks,

I have only recently become gluten-intolerant, and have been lactose-intolerant for several years. This looks so tasty; I can’t wait to try it! Thank you for being there to help me along this new path!

Hi, thanks for the recipe. Bread looks amazing. I am not GF but planning to exclude wheat from my diet.

I have a question – do i need to wait before baking the dough (in usual bread we need to need wait for about 2-3 hours)?

thank you

I just made your bread and we really enjoyed it the taste and texture are wonderful.. I used two eggs instead of the egg whites and when cool it is still moist. Thank you. Cindy

Thanks for lovely looking bread. quick question – did you try to bake this bread in breadmachine?


The nature of French bread being an oblong loaf does not make it suitable for a bread machine. Plus, putting the dough into a cold oven helps create the crunchy crust which you would not get from a bread machine.

Excellent! I made this recipe with almost all of the water and it was so delicious. I loved how soft it was, and the sorghum flour makes it taste really good!

This bread looked so gorgeous when it came out of the oven. And then….it fell flat. I have no idea what I did wrong!

That’s not uncommon with gluten-free bread, but I’ve never had it happen with this recipe. Sometimes it’s caused by too much liquid. You could try cutting back on the water. I’m sorry I can’t be more help.

That’s actually really helpful. I’m new to this game (my 22 year old son was diagnosed with an adult-onset wheat allergy) so all advice is appreciated!

I’m vegan and this recipe looks quite easy to veganize. I’m wondering if you’ve talked to anyone who has replaced the eggs, and what worked best?

I’m guessing that flax eggs or Ener-G Egg Replacer would work.


Obviously, somebody has never had French baguette in their life… Either I am missing something or my French heritage is screaming blue murder but this “cooked dough” has nothing in common with the real stuff… Sorry, but will not attempt again.

Wonderful recipe! Can it be doubled or even tripled? Cooking for a large group and somehow even the folks on a regular diet have to try the other! I just want to be sure the people who really need the GF food are able to have some! Thanks for your time!


I think you would have problems if you tried to double the recipe. You would just need to make it multiple times. Also, it’s really best when fresh, so making it ahead of time (like the day before) wouldn’t be a good idea.

Is this recipe to make 1 loaf? I made this as 2 loaves, as you provided a picture that shows 2 French bread loaves in a French bread pan. I only ask, because mine came out looking more like baguettes, but the texture and flavor were Devine! I reread the recipe afterwards and it does read as singular.

Hi Linda — I’m wondering if the sugar is necessary for this recipe to work, or is it just for taste? Would it be possible to leave it out altogether? How do you think that would affect the recipe?

Thanks so much!

Hi, thanks for the great recipe. I want to try and make this for a friend and her daughter who is gluten intolerant . My question is, do I use a gluten free yeast ?

I just tried this bread recipe and it did not turn out for me. Is it suppose to make two loaves? i made one , did not have a french bread pan ? does that matter? I just shaped it on a long cake pan. It is very heavy. A friend gave me the recipe and I had a piece of her”s and it was really good

I make two loaves from this recipe. They are not as big as a regular loaf. A French bread pan helps, but it should work without. Make sure there is enough water for the dough to be soft. If not, it won’t rise as well.

Hello Linda, Thank-you for responding to my email, I am looking fore ward to trying this bread again, knowing what may have gone wrong the first time i made the bread ! Christine

hi i am new to baking bread and i just wanted to know if i grease the (non-stick dual coating chicago metallic) pan. I don’t want it to stick.

The bread came out really delicious. The crust was a little hard for my teeth LOL did i do something wrong? The flavor and texture is great!! Am i suppose to put the yeast aside and let it work or not? Am i suppose to let the dough rise for a little while? I am really new to baking bread. Thank you for this wonderful recipe!

French bread is supposed to have a hard crust. If you are using instant/bread machine yeast, you do not need to proof the yeast. The dough rises as the oven is warming up. Putting it into a cold oven also creates the hard crust. If you want it soft, you could try letting it rise and then putting it into a hot oven. I haven’t done that though.

Thank you for responding the flavor and texture were great!! I really enjoyed this bread. Do you have any tips on how to keep the bread from getting hard after a day? I didn’t make this bread in a bread maker I have a stand mixer. It was a wonderful I am keeping it in my recipes. Thank you

Rita, this bread is really best eaten fresh. You might try freezing what you don’t eat right away (maybe in slices) and then reheating in the oven or microwave.

When I saw this recipe, I knew I had to try it… it looked delicious! Both my grandson and I have a dairy allergy and gluten intolerance and he is always asking if I’ve found a great recipe for French bread. Well he is visiting us and I decided today was the day to try out this recipe. All I can say is THANK YOU for making me “THE BEST MiMi EVER” according to him!!! The bread turned out beautifully and even my hubby who has no allergies at all said it tasted and had the texture of regular French bread from the store or bakery. Thank you so much for all your efforts and sharing your recipes with us all. Blessings.

Hi Linda,
Thanks for sharing this recipe! Do you think I can try it in a bread machine? Any recommendations?


Hi Raffaella. No, this really would not work in a bread machine. It would be the wrong size/shape, and you couldn’t get the same effect as putting it into a cold oven, which gives it the crunchy crust.

This recipe looks great. We have a sensitivity to tapioca in our family, in addition to Celuac disease. Ideas on a sub for the tapioca? Will it turn out if I omit? Thanks!


I’m the laughing stock in my family when it comes to making bread. I’ve also tried several GF recipies since having to go GF.
This turned out wonderful! I was shy on yeast so I cut back some of the dry ingredients but it worked! A bit dense but the flavor is AAAAAMAZING! So much better than all the others I’ve tried.

This will be my first bread in months and I’m beyond excited!

I’m not sure what happened to my bread….. Not a nice brown color nor did it raise. I followed The recipe. Any idea?

Great recipe. I made in my bread maker and it came out awesome. Best bread I have made so far. Thanks for posting.

We can eat every ingredient except the eggs. Could this be made with the
Ener-G Egg Replacer or use flaxseed mixed with water? My son’s food allergies are 3 dozen and growing. I’m desperate for bread and cracker recipes that actually taste good. THANKS!!

I’m starting to be his follower. I’m from Brazil and I was impressed with the possibility of making this French bread … only the possibility already makes me happy, but I have two doubts:
first, what is sorghum? here in Brazil we have a seed used to feed birds. It is a small ball. It is this that makes sorghum seed flour? It is a dark flour? Can I use millet flour to replace?
second doubt: the mass is not resting to grow? it goes straight to the oven and baking grows?
Thank you very much. God bless you and HAPPY NEW YEAR!

There are different varieties of sorghum. Usually sweet white sorghum is used for flour. You can probably substitute millet flour with success. Yes, the dough does not need time to rise as usual. When put into a cold oven, it rises as the oven warms up. This works well in an electric oven, but I’m not sure about gas.

I am not allergic to anything and bake yeast breads all the time. But my adult son has many allergies, and really wanted me to try to make bread for him. My first attempt was this recipe; it didn’t rise as much as it should have and it didn’t brown enough. The one thing I had to change was substituting ground flax and water for the eggs. I let that set for 30 min to become more egg-like. I didn’t brush the top with anything but sprayed water. I’m wondering if letting it rise, covered, for up to an hour, and then baking would help? I also thought about making a round loaf in the clay cloche I use, which steams the dough as it warms. I was pleased with the taste and, except for the density, the texture. Definitely a recipe to get the hang of.

First off I need to say that at age 56 I have never made a loaf of bread in my life, despite having baked many other desserts dishes. Your instructions and photos inspired me to try the difficult gluten free breads! My Sweetie has been gluten free for 2 years now. Every bread or pizza dough we bought (frozen, fresh in store, GF bakery, GF restaurant, etc) have had the same defects – dry, grainy, falls apart, no taste, no texture), so was really hoping your recipe would do the trick.

Also have to say that we big fans of the ATK How Can It Be Gluten Free cookbook. Their stuff is very good, but typically takes all day to make. I loved the simplicity of your recipe, so started out with yours.

I have made the bread 3 times now. I think I have something that works for us, and wanted to share it with you. First time I used your recipe with a few changes. I added 2 tsp baking powder to provide extra lift, and based on the reviews I went with 1/2 cup sweet white sorghum and 1/2 cup of millet. I didn’t have guar gum so I only used the xanthum gum (doubled). Also had a little trouble with the eggs, so had 1 yolk in there. Because I was so inefficient, the dough proofed for about 25 minutes before I got it into the oven. In the oven it rose, browned and Looked Awesome!!! We were so excited for my first try to have 2 perfect loaves. After they cooled and we tried them, the taste was very bland, and while texture was acceptable first day after cooling, loaf was pretty much was falling apart by the next day and very dry (couldn’t soak up spaghetti sauce with it). We also thought it was a touch starchy and gritty. But this could surely be a winner with a little playing around.

Second time I cut the Potato Starch back to 1 cup; used 1/2 cup sweet white sorghum, 1/2 cup of millet and 1/2 cup of buckwheat. Also eliminated the zanthum gum entirely, replaced by same amount of psyllium husk powder (ATK insists this is required for anything with yeast). Added same 2 tsp of baking powder, and used 2 whole eggs. Also beat the dough for 6 minutes to try to areate and fully wet the flours. This time it only sat for about 15 minutes before I got it into the oven. Came out with 2 awesome looking loves again!! This bread had a sort of speckled look inside due to the buckwheat and psyllium, but still tasted good (Certainly didn’t taste like French bread though). We both thought it was a bit dense, a touch dry, and by second day had started to dry out. Made excellent cheese steak rolls and meatball sandwiches though!! Also ate the last half of loaf as pizza bread, and that was just the best thing she has had since she started her GF diet!

Did a lot of reading in GF cookbooks and ingredients and what they are used for over next couple of weeks. With Valentine’s Day fast approaching I wanted to try this recipe for pizza and another round of bread. The main attraction on Valentine’s Day was going to be a GF yellow cake with chocolate buttercream icing. We made that a few times from the ATK cookbook, and knew that it would come out great, so started my baking day with the cake. Then on to the bread dough, but by now it was 4:00 in afternoon (still plenty of time for pizza for dinner!). This time I used 1-1/4 cup potato starch, 1/3 cup sweet white sorghum, 1/3 cup of millet, 1/3 cup almond and 1/3 cup of buckwheat. Used 1 tsp zanthum gum and 1 tsp psyllium husk powder, added same 2 tsp of baking powder, and same 3 eggs with 1 extra yolk as first time (everything else per your recipe). To try to overcome the gritty dry bread I added 2 tablespoons nonfat dry milk powder and 2 tablespoons nonfat yogurt, and again beat this for 6-8 minutes to fully wet everything. I had about 1-1/4 cups of water available, a little extra in case the powdered milk needed some extra water to make the dough as wet as the other attempts. I received a phone call while I was mixing in the water, so all the water went in and the dough got a little wetter than I intended (didn’t need the extra amount with the yogurt?). Since the plans for our evening changed during that phone call from cooking/staying at my house to cooking at my sweetie’s, I had to pack up the uncooked dough and drive to her house. By the time I got there and we decided to try a pizza, the dough had “proofed” for an hour. It was still pretty thin, but was very easy to almost pour onto a parchment lined baking sheet and shape with spatula. We used about 2/3 of the dough for the 13″ pizza, pre baked it for 35 minutes @ 325 till just browning, then cooled it for 1/2 hr, then added the pizza sauce and cheese and baked on pizza stone for 12 minutes @ 450.

OMG, this “bread dough” was the THE best GF pizza we have ever seen or eaten!!! The dough ended up about 3/8-1/2″ thick, it was brown and crisp on the bottom, but still soft in the center with great texture. Not gritty or dry anywhere, but with great taste. It held together perfectly; when you held a slice by the edges the center didn’t sag a bit. We don’t think anyone would have known that was GF pizza; it was certainly what GF pizza SHOULD be! We ate the whole thing with a bottle of wine – a great dinner on a very cold snuggle night.

While we were eating the pizza I fully opened the oven door trying to cool it down inside, as we still had some of the dough to bake up, and my oven sure wasn’t cold. By now the remaining dough had been proofing for at least 3 hours. I placed a parchment sheet on the French bread pan, spread the dough out for one loaf and cooked it 25 minutes @ 400 (oven was not completely cold when I started). Came out a great brown color, and nice and stiff (no worry about this loaf falling apart), and while it did rise some in cooking, it didn’t rise as much as the first two attempts had. Was late and we were full so didn’t try to eat it; just wrapped it in Saran wrap and off to sleep.

Next morning we had half the loaf for toast with breakfast. When I sliced into it, it was still very soft in the center, then cut loaf in half length wise so we could toast it. Was surprised that it did actually get brown on the cut surface in the toaster BEFORE it burned on the edges, as all other GF breads burn before browning. We ate it buttered with fruit preserves on it. OMG – we don’t think anyone would know that this was GF bread. No it didn’t look like white French bread would have (inside is speckled), nor did it taste kind of bland like white French bread would, but this had amazing texture, wasn’t gritty at all, held together, tasted great, and actually was satisfying.

Re-wrapped the rest of loaf in Saran again. Ate the last half of the loaf the next morning. Again it was still soft in the center and wasn’t dried out even after toasting – never saw that with any GF bread before. We loved this bread!! I have no clue how much the results were due to proofing for 3 hours, or were due to the milk powder/yogurt substitutions, or maybe due to some of both, but I am certainly going to try this again and again till I can do it every time.

I wanted to express my sincere thanks to you for motivating me to try your recipe. We have changed it a bit for our tastes, but it now provides us with something easy that we can do quickly. Also, since you gave me your recipe, I wanted to send you ours in return. Thank You So Much!!

Thank you so much Linda for the recipe. I have been battling with going gluten free for 2 years now for better diet reason. When finally gave in, I found your recipe and months later I tried it. I truly regret why didn’t I stopped gluten a long time ago, My bread came out perfectly and the taste was better than Publix gluten French bread. My parents and my husband ate one loaf in less than 15 minutes after coming out of the oven.Thank you sooooooooooo much. It will be the best kept recipe.

I tried this recipe today after having tried a recipe in my bread machine that was so dry and crumbly that I had to throw it out.

To me, the dough was exactly as you described when I put it into the oven on the recommended French Bread pan. It smelled divine! It cooked as you described and I thought it was so much better than anything I had previously purchased as “gluten free.”

My husband suggested we use some garlic infused olive oil and put some sesame seeds on top with the next batch for a little more flavor along with the use of parchment paper on the French Bread pan.

I wanted to ask how to store this bread. Wrap or no wrap?

Thank you so much for sharing this wonderful recipe!

I’d love to try this recipe, it looks amazing,but I have found sorghum to be gritty, is there a brand that is more finely ground that you can recommend? Also, I have been adding psyllium husk fiber to my gf breads and the texture, aroma, taste, and crust are nearly identical to wheat. Have you used this ingredient?

Hi Terry. I’m sorry but I don’t have a brand to recommend because I mill my own sorghum flour. You could try using millet flour instead. I have used psyllium a few times, but I didn’t notice a huge difference. Maybe I’ll try it again, though.

This French bread was easy to make. It came out beautifully and the taste is amazing. Since I was diagnosed with Celiac disease a few months ago I haven’t had any gluten free bread was wonderful as this . Thank you so much for sharing your recipes. I am almost in tears I am so happy about this bread!


Is there no proving required for this french bread recipe? For my gluten free bread recipe I normally need to combine the yeast, warm water and sugar and leave aside to activate the yeast…..unless I am mistaken….

I also tip the the wet mixture into a bread tin and wait for the bread to rise before putting in the oven. Please let me know if I need to activate the yeast or prove this french bread recipe…..thanks! If not it would be a lot easier ha!


You do not need to proof the yeast if you use instant yeast (also known as bread machine yeast). It is different then regular active dry yeast. And for this recipe, no, you do not let it rise. You put it into a cold oven and it rises as the oven heats up.

Hi can you tell me if I can use something else rather than sorghum because it is unavailable in town

I have been meaning to buy a french loaf pan…but have not yet. Should I use a glass pan and try to mold it or a meatloaf type pan? FYI – everything is mixed and waiting for the oven. I had to sub. potato starch and used arrowroot starch, crossing fingers it works! We want garlic bread and bruschetta tonight.