French Bread

French Bread

I have been making and/or buying Gluten Free Bread for two years now.  So far, the best I have tasted is Udi's bread but is is close to $9 a loaf and the loaf is about 1/2 the size of regular wheat bread.  Then is got this recipe.  Finally, finally, finally, I made a loaf of bread that looks and tastes like a loaf of regular bread.  I was so excited.

I didn't have a french bread pan so, as suggested, made my own.

Here is the finished product.  A lot depends on how you make the pan and how much you smooth the top.

Ingredients:

2 Cups plus 2 TBSP GF Flour Mix (I used Pamela's All Purpose Flour)

2-1/2 Tsp Xanthan Gum

1-1/2 Tsp Sugar

1 Tsp Salt

2 Tsp Quick-Rising Yeast

1 Tsp Vinegar or Dough Enhancer

2 Egg Whites (room temperature) 

1-1/2 Cups Warm Water (110-115 Degrees F)

Prepare a French Bread Pan by spraying with vegetable oil or curve a doubled piece of heavy foil about the length of your cookie sheet to form a mold and spray this.

In the bowl of your mixer, combine the flour mix, xanthin gum, sugar, salt and yeast.  Whisk together to blend well.  Add the vinegar, egg whites and water.  Beat at medium speed for 3 minutes.   Spoon dough into the mould to almost the full length.  Smooth the top.  Cover and let rise for 15 minutes.  Preheat oven to 400 Degrees F.

Bake for 1 hour.  Turn oven to 350 Degrees F and bake 15 minutes longer.  To eat it hot and crusty, tear it apart; it won't cut until it's cool.  The bread keeps for several days but the crust gets more tender with time.

Sourdough French:  Add 1-1/2 Tsp Sourdough Starter to the liquids before beating them in.