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!

This bread has been such a hit around here.  It's light and fluffy, with a crispy exterior.  It's absolutely delicious with butter as an accompaniment to all sorts of meals.   It mixes up quickly, then just needs some time to rise and bake.  Best of all, since you're making 5 loaves (although you can easily make a half batch - just make two loaves plus a mini loaf or two).   Friends who aren't even gluten-free have loved it, too!  Enjoy!

Light and fluffy French bread-style sandwich bread

Delicious French Bread-Style Sandwich Bread

Makes 4 or 5 loaves

Line 4 or 5 bread pans with parchment paper. Nothing fancy, just fold it a bit so it holds the shape in the pan.  You can reuse this parchment paper, too! (shake out any crumbs and stack the pans with the parchment paper in them). 

In a mixer, combine:
4 cups tapioca starch
3 cups brown rice flour
3/4 cup potato starch
1 1/2 Tbsp xanthan gum
2 Tbsp quick (rapid-rise) yeast
1 Tbsp salt
2 Tbsp sugar
1/2 cup steel cut oats (certified gluten-free if celiac or sensitive - if you leave out, just reduce water by 1/2 cup)

Add the following. Mix slowly, then beat for 4 minutes, stirring a couple times to get any flours left at the bottom:
3 cups lukewarm water
4 tsp apple cider vinegar
2 cups egg whites (they sell this in cartons in the grocery store OR you can use 2 cups eggs, for a more yellow bread with slightly richer flavor)
1/2 cup oil (I love using avocado oil in this bread recipe)

Scoop bread into bread pans lined with parchment paper.  (You can butter the pans, but I really love using parchment paper for this bread, in particular).

If you're making 5 loaves, then cover pans loosely with plastic wrap.  Let rise in a warm location for 40-60 minutes, or until dough has risen even with the top of the pan. *This won't rise much more during cooking, but will be nice and fluffy and full of lovely holes throughout.  I find most gluten-free breads to be this way.*  If you are making 4 loaves, the bread will rise higher, so you'll want to balance an inverted bread pan over the pans while they rise.  

Making 6 loaves instead of 5 here, but you can see how the bread rises even with the tops of the pans. 

Five loaves of bread, ready to bake.  I prefer to make 4 or 5 loaves vs 6, since I end up with slightly taller, larger slices of bread - better for sandwiches.   These loaves here are the ones shown below.  I have had luck with glass, metal and silicone pans for baking this bread.  

Bake loaves at 375 F for 1 hour.  Remove loaves from bread pans to a wire rack to cool.  I recommend letting them cool at least an hour before cutting.  Ideally, cool completely before slicing.

Notes on slicing this bread: Hot/warm bread fresh from the oven will be a bit sticky when slicing and I always end up making a mess of the end of the loaf (because we inevitably eat one loaf hot every single time I make this bread).  If you want to eat it hot, it can be nice to just pull off chunks of bread.  Once cooled, the bread slices nicely into slightly thicker than normal slices.  If you want nice, thin slices, place cooled loaves in ziploc bags overnight.  This will soften the outer crust of the bread.  You will then be able to slice thin, even pieces.  Sliced bread (thick or thin) freezes perfectly!  We use this for lunches all the time.  I just make the sandwiches on frozen bread. By the time the kids eat lunch, they're ready to eat!

Gluten Free French Bread Style Sandwich Bread Recipe by Successfully Gluten Free!

Fabulous Gluten-Free French Bread!!!

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!

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!