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.
This bread is used in my gluten-free bread stuffing recipe.
- 1 cup sorghum flour
- 1½ cup potato starch
- ½ cup tapioca starch or flour
- 1½ teaspoon salt
- 1 Tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum (or xanthan)
- 1½ Tablespoons instant or bread machine yeast
- 1 Tablespoon olive oil
- 3 large egg whites
- 1 teaspoon cider vinegar
- 1 cup warm water (105 – 115 degrees)
- In the bowl of your mixer, combine the dry ingredients (sorghum flour through yeast).
- Add the olive oil and egg whites and mix to incorporate.
- Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough.
- 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.
- If you like, you can brush the top with beaten egg white.
- Use a sharp knife to cut several slits in the top of each loaf.
- 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.
- Cool the loaves on a wire wrack before slicing.
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