You asked for it — GF French Bread
January 9, 2008 by glutenfreesoxfan
Flowers in Sydney’s Royal Botanical GardenA little while ago I posted a poll, asking you all what you would like to see more of on my blog. The votes weigh heavily in favor of breads, vegetarian main courses, side dishes, and appetizers.So for my first installment of “you asked for it,” I have a recipe for a great, crusty French Bread. I’d made this back when I first went gluten free and it was good, but not quite perfect. (but what is, right?) The original recipe came from Bette Hagman’s More From the Gluten Free Gourmet. I tweaked the recipe a bit, and it was much better. (Thanks to Brenda, aka Sea, for tips on how long to cook it.) It was crusty on the outside, and dense and chewy on the inside, just like a French bread should be. My gluten-eating friends who came for dinner were very impressed with it. A great accompaniment to the beef bourguignon I made. So without further ado, here it is:
Gluten Free, Crusty French Bread
Ingredients:1 cup white rice flour
1 cup brown rice flour
1 cup tapioca flour
3 teaspoons xanthan gum
1½ teaspoons salt
2 tablespoons sugar
1½ cups lukewarm water
2 tablespoons yeast
2 tablespoons butter or margarine, melted (can also be replaced by olive oil)
3 egg whites, beaten slightly
1 teaspoon vinegar
1 cup brown rice flour
1 cup tapioca flour
3 teaspoons xanthan gum
1½ teaspoons salt
2 tablespoons sugar
1½ cups lukewarm water
2 tablespoons yeast
2 tablespoons butter or margarine, melted (can also be replaced by olive oil)
3 egg whites, beaten slightly
1 teaspoon vinegar
Directions:
In the bowl of a heavy-duty mixer, place flours, xanthan gum, and salt. Blend with mixer on low.
Dissolve the sugar in the water and add the yeast. Wait until the mixture foams slightly, then blend into the dry ingredients. Add the butter, egg whites, and vinegar. Beat on high speed for 3 minutes.
(this will look more like batter than bread dough)
To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans. If using pans, line with parchment to prevent sticking and for easy cleanup. (The trick I’ve found to shaping the batter-like dough is use my hands after putting just a little bit of cold water on them.)Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. Slash diagonally every few inches.
You can brush the top with butter if you want. My dad always just brushed on a little water when making bread, so that’s what I did.
Oh my goodness that looks good. I am missing french bread. I have been considering buying the pans to make it.
Those look beautiful!!
Thanks ladies! Not only did they look pretty, they tasted good too! I suppose it would even freeze well, but we ate it too fast to need to find out. lol!
Gluti girl - Brenda (Book of Yum) has had success making them free form on a cookie sheet. So you really don’t need the pans if you don’t mind slighly irregularly shaped loaves.
that looks amazing karen!!! I am going to try that out SOON! DO you think it would work with a different type of flour (not rice flours??) I wonder… the pizza dough wasn’t quite as good with different flours. I’m trying not to use as much white rice flour… and not any this month! It’s a very simple starch which goes right to my blood… and i am pre-diabetic, so i have to watch simple carbs… anyways, I’ll try this with some other flours and let you know how it works!!
Karen — I just had the chance to make this wonderful bread last night. OHHHHHH my goodness it was wonderful!
I actually used millet flour in place of the white rice flour and accidentally added an additional Tbsp. of xanthan gum (didn’t seem to hurt anything!), and this was some INCREDIBLE bread!! So yummy girl! I’m embarrassed to say that I about ate a whole loaf myself. Don’t tell anybody okay?
Which means I can’t make this often because it is just too darn good for words! (and I already have a weight problem! lol) I hadn’t had a good soft bread like this in AGES! Thank you!! Really wonderful!!
Carrie - I’m so glad you liked it! Next time you make it, toss one of the loaves in the freezer. That way you’ll have to pace yourself. lol! But it really is good for mopping up sauces and soups (or just eating plan).
I’ve never used millet flour - I’ll have to give that one a try since I know how much people like it. Any I really should cut down on the white rice flour. I’m just so glad that my local store finally has good brown rice flour.
Karen
I’ve been grinding my own millet flour Karen. A local Kroger’s sells the Arrowhead mills whole millet, and I toss it in my blender a little and a time and grind it! It’s a little bit cheaper that way too!
I had two slices of this bread with my stew at lunch today. YUM! It is still so good even the next day!!