When my family asks for gluten free bread this is my go to recipe. It always tastes great; the original came from food.com. I have modified it slightly. I think it is better for my changes. If you don’t like brown rice flour use double the white rice. In my opinion the brown rice makes the flavor more like the real deal. Don’t change anything in the recipe until you have made it a couple of times. It is a remarkably forgiving bread. The original recipe came from food.com
The only thing is you really need a French bread pan; metal, zillions of tiny holes, makes two loaves. I can’t see how to successfully make this without my French bread pan. Just get one! I made this bread several times a year and get many compliments from people who don’t need to eat gluten free.
It is very easy and quick to mix up. You need to keep an eye on it rising; should be in a warm but not hot location. Sometimes I turn on my oven and let it heat to 105 degrees upon which I turn it off and put in the bread. Just warm enough and no drafts inside there. Don’t over rise it or it will deflate; disaster! Once it is getting close to ready you need to preheat the oven; take the bread out first if yours is rising in there…
It is still tasty the next day. Makes good crumbs, great croutons if you fry it in some olive oil and garlic and if you slice extra thin this bread is excellent with a cheese course if you are into that sort of thing.
These pictures below are of my golden raisin French bread – they illustrate the process, look very much the same and I don’t have any photographs of the basic French bread in the rising process. I will snap some next time I make it.
Gluten Free French Bread
Makes two loaves
1 cup white rice flour
1 cup brown rice flour
1 cup tapioca flour
3 tsp. xanthan gum
1 1/2 tsp salt
2 tsp. sugar
1 ½ cups lukewarm water; about 90-95 degrees
1 tbsp. yeast
2 tbsp. melted butter
2 large eggs or 3 egg whites, room temp. I use the two whole eggs generally.
1 tsp. cider vinegar
Put the flours, gum and salt in bowl of stand mixer, blend.
In two cup measuring cup or small bowl dissolve yeast and sugar in the lukewarm water; let stand 3-5 minutes until foamy.
Dump into the dry ingredients; add the butter, egg whites, and vinegar. Beat on high for 3 minutes.
Spray French bread pans, those ones with the tiny holes everywhere and the half round shape; spray them with cooking spray and dust all over with yellow cornmeal.
Glop in the bread dough; it will be like soft putty. Smooth the top with your fingers that you dampened in water. Cut 3 slashes diagonally on the top. Sprinkle it with more cornmeal if you like. I often do that.
Let rise for 30 minutes until doubled. Bake in pre-heated 400 degree oven for 40 to 45 minutes.
Cool before slicing. It doesn’t have to be stone cold to slice but cutting it hot is a bad idea; gets all gummy….not a good thing.
This is a version of a recipe I found on food.com. I put in brown rice flour and use whole eggs. I also have a version with orange rind, golden raisins and fennel seeds elsewhere on my blog.