We have a winner! French-style bread with a crispy outside, light, chewy inside, and delicious flavor. It's been requested many times now, and inhaled whenever I make it. I've had people eating it for breakfast, lunch and dinner. We had it at a large family dinner buttered and toasted alongside homemade seafood chowder, which was a hit. We've had it alongside pasta & sauce, with jam for breakfast, alongside eggs & bacon, and just eaten with butter just for fun. Every single time I make this recipe I am amazed by two things: 1. how amazing tasting this bread is with the crispy edges and chewy inside, 2. how easy it is to whip together. The rise and bake time are lengthier than most of my bread recipes, but it's so easy to whip together that it makes up for the wait time. And, unlike most gluten-free breads, after cooling, you can leave it in a tupperware or ziploc on the counter top overnight and the texture and taste will still be amazingly delicious in the morning! (Usually, GF breads do best if you freeze on the day of making). The texture is equally amazing - retaining it's flexibility and not crumbling as one so often finds with gluten-free breads. Hurray! Enjoy!
Fabulous Gluten Free French Bread!!!
Makes 3 loaves
Line desired pans with parchment paper (3 loaf pans, large round glass bowls w/ flatter bottom, bagette pans, if you're lucky enough to have them).
In a mixer, combine thoroughly:
2 cups tapioca flour/starch
1 1/2 cups brown rice flour
6 Tbsp potato starch
3 tsp xanthan gum
1 Tbsp quick/rapid-rise yeast
1 1/2 tsp salt
1 Tbsp sugar
Add and mix in, beating 4 minutes:
1 1/4 cup lukewarm water
2 tsp apple cider vinegar
1/4 cup oil (avocado oil is my preferred choice)
1 cup egg whites (these can be purchased at the store near the eggs)
Scoop bread into 3 pans lined with parchment paper. Cover loosely with plastic wrap and let rise 45 - 60 minutes in a warm location, until bread has doubled and is getting cracks in the tops from rising. Yes, you can make this in different shaped pans! I've made it in normal bread loaf pans, but also in a med-large round glass Pyrex dish, lined with parchment, for a nice round-loaf look. Same great taste!
Bake at 375 F for 55-60 minutes. This length of time will allow the outside to get nice and crispy, but also allow the inside of the bread to fully cook. If you cook it for less time, you'll find the inside is too sticky. Let the bread cool before slicing (although yes, we do eat it warm quite often, but it slices more cleanly if cooled). Sliced bread can be left in a sealed container on the counter and will still be delicious the next day! The crust will soften after being sealed, but a reheat in the oven will crisp it back up! This has become the uncontested new family favorite bread recipe!
A fresh loaf of gluten-free French bread, sliced and ready to eat! YUM!
Fabulous Gluten Free French Bread!!!
Makes 3 loaves
Line desired pans with parchment paper (3 loaf pans, large round glass bowls w/ flatter bottom, bagette pans, if you're lucky enough to have them).
In a mixer, combine thoroughly:
2 cups tapioca flour/starch
1 1/2 cups brown rice flour
6 Tbsp potato starch
3 tsp xanthan gum
1 Tbsp quick/rapid-rise yeast
1 1/2 tsp salt
1 Tbsp sugar
Add and mix in, beating 4 minutes:
1 1/4 cup lukewarm water
2 tsp apple cider vinegar
1/4 cup oil (avocado oil is my preferred choice)
1 cup egg whites (these can be purchased at the store near the eggs)
Scoop bread into 3 pans lined with parchment paper. Cover loosely with plastic wrap and let rise 45 - 60 minutes in a warm location, until bread has doubled and is getting cracks in the tops from rising. Yes, you can make this in different shaped pans! I've made it in normal bread loaf pans, but also in a med-large round glass Pyrex dish, lined with parchment, for a nice round-loaf look. Same great taste!
Bread after rising and doubling in size. Ready to bake!
Bake at 375 F for 55-60 minutes. This length of time will allow the outside to get nice and crispy, but also allow the inside of the bread to fully cook. If you cook it for less time, you'll find the inside is too sticky. Let the bread cool before slicing (although yes, we do eat it warm quite often, but it slices more cleanly if cooled). Sliced bread can be left in a sealed container on the counter and will still be delicious the next day! The crust will soften after being sealed, but a reheat in the oven will crisp it back up! This has become the uncontested new family favorite bread recipe!
A fresh loaf, just out of the oven. Pop it out of the pan and cool on a cooling rack.
I've made round loaves a couple times now, and they can be made larger or smaller (just add a little extra rising/baking time). Same crispy outside and deliciously chewy inside!
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