This recipe is so delicious. It's easy to whip together, too! I took my easy French baguettes recipe and tweaked them a bit. A bit of cocoa and honey and GF oats sprinkled on top turns them into these delicious, soft brown bread loaves. They remind me of the Cheesecake Factory-style Brown Bread they serve that I haven't tasted in many many years.  Helpful tip: they sell egg whites in a carton near the eggs at the grocery store, which makes baking these even easier. Enjoy!

Fresh from the oven Cheesecake Factory-style Brown Bread Loaves - gluten free!

I've sliced them, like so, but you can slice them in little coins to serve with butter.

Yummy sandwich, ready to eat!

Cheesecake Factory-style Brown Bread Loaves

Makes ~8-9 loaves

Preheat oven to 375 F or convection 350 F. Line two pans with parchment paper.  

Mix together in a large mixer: 

2 cups tapioca starch

1 1/2 cups brown rice flour

6 Tbsp potato starch

3 Tbsp cocoa powder

1 Tbsp xanthan gum

1 Tbsp quick-rise/rapid-rise yeast

1 1/2 tsp salt

(optional) 1/2 cup GF steel cut oats (add 1/2 cup warm water if using the steel cut oats)

Add and beat 3-4 minutes: 

1 1/4 cup warm water (or 1 3/4 cup warm water if using GF steel cut oats)

1 cup egg whites

6 Tbsp honey

1/4 cup oil (avocado or olive are nice)

2 tsp apple cider vinegar

Place batter into a freezer ziploc. Snip 1 - 1 1/2" from the corner.  Pipe loaves onto the parchment-lined pans. You want to have a bit of space between loaves to leave room for rising and puffing a bit during baking.  

Piped onto parchment paper-lined pans. 

Sprinkle the top of the loaves with: 

GF rolled oats

Topped with GF oats, ready to cover and rise!

Cover the loaves with upside down cookie sheets. Rise in a warm location ~40 minutes.  I find they puff, but don't fully double in size.  

After removing the upside down cookie sheets, ready for baking!

Bake at 375 F (350 convection) for 40-45 minutes.  Place baked loaves on a cooling rack. Slice once fully cooled. Slice and freeze these for perfect easy loaves to use later.  Delicious for sandwiches, toasted with butter and garlic as a garlic bread, with homemade egg salad or tuna salad and lettuce. Enjoy!  

Fresh from the oven! 

Nice and airy, with a delicious rich taste.

Cheesecake Factory-style Brown Bread Loaves Recipe by Successfully Gluten Free!

 These took a lot of experimenting with to get something that had the taste I wanted PLUS the shape I associate with a proper French baguette.  (Oh, and it cannot require some extra pan I don't have space for in the kitchen).  I have been making French bread in loaf pans for awhile (i.e. it has the flavor and exterior crunch/interior tenderness) and also a French bread-style sandwich bread, which we also really like.  However, I wanted something that could be easily used as a proper baguette for things like a brie & tomato sandwich, or thinly sliced and baked with olive oil for things like topping with bruschetta.   Or just pulling off pieces of hot bread to eat fresh!  Voila!  The parchment paper came to the rescue!  This recipe is easy to whip together, and you'll have fresh baguettes in no time!  Best fresh, in my opinion.  Enjoy!

They're just so pretty! Fresh Gluten-Free French Baguettes! 

So yummy. They get eaten quickly around here. 

They slice cleanly and work perfectly for appetizers, dipping, toasted with olive oil or butter. 

Easy Gluten-Free French Baguettes!!!

Makes six 12" baguettes or three 20" baguettes

Line pan(s) with parchment paper, creased with folds to make baguette-sized hollows for the bread to rise and bake in.  I love to use two 9x13 pans, but you could make all 6 half-sized loaves on a large cookie sheet or make 3 long baguettes on the large cookie sheet.  

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

Optional: 1/2 cup quick-cook steel cut oats (if you use, add 1/2 cup water)

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 a large freezer ziploc.  Snip the corner.  Pipe out your baguettes.  Aim for a size that is not too thick, as you want these to double in size while rising.  Let baguettes rise 45 - 60 minutes in a warm location, until bread has doubled and is getting cracks in the tops from rising.  Use kitchen scissors to snip little slashes on the top of each baguette before baking, if desired.  

Piped into prepared pans and ready to rise!

Doubled in size, ready to bake as-is or slash (below)

You don't have to add the diagonal slashes, but I think it looks really pretty once they're baked. 

Bake at 375 F for 40-45 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 a little before slicing (yes, we always taste-test it piping hot, but best to cool a little before slicing).  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!  Enjoy!

Fresh from the oven.  I like to remove from the pan quickly to avoid soggy baguettes. 

Baguettes cooling.  One is about to lose a piece to eager taste-testers. 

I held them off long enough to take a photo of 6 half-sized baguettes. Yum!

The above slashed ones, fresh from the oven. 

Fresh from the oven, yummy French baguettes! Gluten-Free!

We had such a fun lunch with a French family we're friends with and brought a few loaves - they loved the GF Baguettes!

Easy Gluten-Free French Baguettes by Successfully Gluten Free!