Recipe Idea: Amazing Gluten Free French Bread
Hi. It’s Lois at Recipe Idea Shop, telling you about my Amazing Gluten Free French Bread recipe. I’m so glad I have found this recipe, which came from Simply Gluten Free.
I just returned from Shiloh Quaker Camp in Stanardsville, Virginia, where I served for a week as the medical staff for about 100 campers, ages 9-15. Thankfully, there were no medical emergencies as I am not a nurse or a doctor. I am a mom, however, and that’s mostly what was needed—Bandaids, antihistamines, an ibuprofen or two, and a little antibiotic cream. I treated several kids for poison ivy, and one child was bitten by a nonvenomous snake so that was a bit scary. (Within about 4 hours, however, I couldn’t even see the marks.)
There are always kids at camp that require special foods, gluten-free being one of them. Although the cooks made homemade bread every day, the gluten-free folks were limited to commercial gluten-free breads. So I promised to put this recipe up to give the Shiloh cooks a better option.
This Gluten Free French Bread is the best gluten free bread I have ever tasted. The texture is just right; the flavor is amazing, and it is SO easy to make.
I know you’re gonna wanna eat this.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
Amazing Gluten Free French Bread
- 2 tablespoons Active Dry Yeast
- 2 teaspoons sugar
- 1 1/2 cups warm water not too hot, like bathwater
- 3 teaspoons xanthan gum
- 3 cups Bob's Red Mill Gluten-Free Baking Mix or BRM 1-to-1 Gluten Free Baking Flour
- 1 1/2 teaspoons sea salt
Wet Ingredients (minus the yeast mixture)
- 2 large eggs lightly beaten
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- Baking Spray
- 2-3 teaspoons cornmeal
- 2 tablespoons melted butter or margarine
In a 2-cup measuring cup (or a bowl), combine the water, sugar and yeast.
Mix to dissolve the sugar.
Cover with a clean cloth and set aside until nice and bubbly (about 5-8 minutes).
Dry Ingredients Mixture
Using the wire whip attachment (not the dough hook) and the mixing bowl of your Kitchen Aid (or another stand mixer), combine the xanthan gum, the baking mix (flour) and salt, and mix to combine.
Add the Wet Ingredients and Mix
Add the yeast mixture, vinegar, oil and eggs to the mixing bowl and mix on low to combine.
Scrape down the sides once.
Beat on high for 3 minutes.
Place in Pan and Let Rise.
Spray the French bread pans with Baking Spray, sprinkle the pans with a small amount of cornmeal (if desired).
Drop the dough by spoonfuls onto the pan forms and shape into ovals with a spoon or a spatula. Leave about 2 inches empty on the ends of the pan so the bread has room to expand.
Cut 3-4 diagonal slits into the top of the loaves using a very sharp knife or a razor blade. The slits allow the steam to escape as the bread cooks.
Cover the loaves with a clean light-weight kitchen towel and set them in a warm, draft-free location to raise for about 30 minutes, or until the loaves have doubled in size.
Heat the oven to 400F degrees.
Brush the tops of the loaves with melted butter.
Spray the sides and top of the oven with water and close the oven for 2 minutes.
Place the loaves in the oven on the middle rack.
After 1 minute, open the oven and spray the sides and top of the oven with water again.
Bake for 20-25 minutes for small loves or 40-45 minutes for large (rectangle) loves until the bread is a nice golden brown and sounds hollow when you tap it.
Let cool for 5 minutes before you remove the loaves from the pans to wire racks to cool.
This is a single-rise bread.
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