GF French Bread

Dee · Post by **Dee** » Sun Dec 18, 2011 5:54 pm

This tastes just like the french bread that you use to be able to buy at the grocery store bakeries.
2 cups plus 2 tablespoons GF flour mix (1 c rice flour,1 cup cornstarch or arrowroot ,1 cup tapioca flour/starch, 1 Tablsp. potato starch)
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons sugar
1 teaspoon salt
2 teaspoons quick rising yeast
1 teaspoon vinegar or dough enhancer
2 egg whites ( room temp)
1 1/2 cups warm water

Prepare french bread pan by spraying with canola oil, "or curve a doubled peice 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, xanthan gum, sugar, salt and yeast.
Whisk together to blend well.
Add the vinegar, egg whites and water.
Beat at med. speed for 3 minutes.
Spoon the dough into the mold to almost full length.
Smooth the top.
Cover and let rise for 15 minutes.
Preheat oven to 400.
Bake 1 hour.
Turn oven to 350 and bake 15 minutes longer.
To eat it hot and crusty, tear it apart.
It won't cut until it's cooled.
The bread keeps for several days, but the crust gets more tender with time.

Lesley · Post by **Lesley** » Mon Dec 19, 2011 12:54 am

Dee, Is there something I can sub for rice flour? Millet perhaps?

Deb · Post by **Deb** » Mon Dec 19, 2011 4:59 am

Thanks, Dee!

Dee · Post by **Dee** » Mon Dec 19, 2011 7:40 am

Lesley,
Yes, you can substitute millet for white rice.
Here is a flour mix that you can mix up for your own in baking.
2 cups millet flour
2/3 cup potato starch
1/3 cup tapioca flour
1-2 tsp. of xanthan gum

Dee~~

Lesley · Post by **Lesley** » Mon Dec 19, 2011 12:08 pm

Thanks Dee!

Another question. If I make a yeast bread what is the kneading and rising process?

Dee · Post by **Dee** » Mon Dec 19, 2011 12:43 pm

Hi Lesley,
Gluten free bread making is a little different than normal .
If you are using a bread machine you set the normal settings for bread, The machine will do the kneading.
If using a Kichen Aid mixer, as I do, after getting all of the ingredients mixed together, beat the dough on medium high for 3 minutes to trap the air into the dough.
For the French bread, let the dough rise for 15 minutes.
For other yeast bread doughs, let them rise until they are double in size.
Hope This Helps!
Dee~~

Lesley · Post by **Lesley** » Tue Dec 20, 2011 9:48 pm

I have an OLD Sunbeam mixer. Do you use the dough hook? I need to get it for mine. Then I can make bread.

Only one rising?

Thanks Dee!

Dee · Post by **Dee** » Tue Dec 20, 2011 10:16 pm

Lesley,
No, I use the paddle, not the dough hook.
And yes, only one rise.
You will see the difference between normal bread making and bread making using gluten free ingredients.
Dee~~~

Lesley · Post by **Lesley** » Tue Dec 20, 2011 11:54 pm

So with my Sunbeam just use beaters? Not quite the paddle, but the cheaper version.

goldgeogirl · Post by **goldgeogirl** » Mon Apr 16, 2012 12:38 pm

I made this bread over the weekend (twice!!!), and it's wonderful. Thank you so much for sharing your experience, Dee! My husband was able to enjoy toast and a sandwich for the first time in months.

goldgeogirl · Post by **goldgeogirl** » Mon Apr 16, 2012 12:40 pm

Question for you, Dee...In your ingredients, your flours add up to 3 cups + 1 T. Was this intentional, and we should use 2 c + 2T of it, or should the tapioca flour be 1 T?

Post by **tex** » Mon Apr 16, 2012 1:33 pm

Hi,

Dee doesn't log in very often these days - she's busy with other projects, so I'll take a stab at answering your question.

I'm gonna guess that's a typo. Instead of saying:

1 cup tapioca flour/starch

I'll bet that it should say:

1 tablespoon tapioca flour/starch

If the version that you tried, worked well, though, then whatever you used may be the way to go.

Tex