Delicious Gluten Free French Bread – Easy and Fast

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

french bread pan

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.

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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.

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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

Directions:

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.

Fennel Italian Bread, Fantastico!

When my family asks for French bread I have just one great recipe I love: the base recipe for this posted bread is my go-to recipe.  It always tastes great; the original came from food.com, I have modified that recipe somewhat. I think it is better for my changes.  I have made it like 10 times.  This is a recent variation I created adding some extra ingredients. I think it isn’t too raisiny: the golden chunks are very attractive and tasty in the fresh bread.  The fennel is critical to make the flavor pop while the orange zest adds a nice undertone. This is the best bread I have made since going gluten free.

I served it to my family with some homemade shrimp cannelloni and it was a perfect combination.  You can butter your slice for extra yumm but it is still delish without butter. I bet it would go great with ham for Easter luncheon.

This dough 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.  Once it is getting close to ready you need to preheat the oven; take the bread out first if yours is rising in there!

My sisters loved this bread, Karen said it was like a “religious experience” eating it; she had four slices! Snuck the fourth when I left the room to get some water… And they both love good French bread and are not GF either so if they adored it that says something!

It is still tasty the next day.  I think it would make fantastic French toast. 

These pictures are all together for your convenience: in order of the recipe; the dry ingredients, the bread dough in the stand mixer, same dough with the added raisins and fennel seeds, the bread before rising, after rising just as I put it in th oven, freshly baked and a lovely slice about to be eaten by me!

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Gluten Free Fennel Italian Bread

Makes two loaves

1 cup white rice flour

1 cup brown rice flour; throw it briefly in the blender if it isn’t finely ground

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

½ tsp. ginger

2 tbsp. melted butter

3 egg whites, room temp.

1 tsp. cider vinegar

3/4 cup golden raisin

1 ½ tsp. fennel seed

1 tsp. orange zest

Directions:

Put the flours, gum and salt in bowl of stand mixer, blend. Add the zest, beat briefly to blend.

In two cup measuring cup or small bowl dissolve yeast, ginger, 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. Add the raisins and fennel; beat on med low for 20-30 seconds to blend it in.

While the three minute beating goes on, 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 the bread dough in blobs close together into the pans to make two loaves; it will be like soft putty.  Smooth the top with your fingers that you dampened in water.  Try to push in any raisins right on the surface. Cut 3 slashes diagonally on the top.  Sprinkle with a touch of cornmeal.

Let rise for 30 minutes until doubled.  Bake in pre-heated 400 degree oven for 40 to 45 minutes until golden.

Cool at least 10 minutes before slicing into thick pieces.