This is the best recipe I have found for Gluten Free French Bread. It is a single-rise bread that is SO easy.
Amazing Gluten Free French Bread
March 22 is National French Bread Day so I'm reposting my Amazing Gluten Free French Bread recipe. I'm so glad I have found this recipe! It's 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.
Gluten free bread never quite tastes exactly like wheat bread, but this one is a very close approximation. It will turn out best if you make it using a good stand mixer.
WHAT YOU NEED
You really need a stand mixer and some French Bread Pans. Whatever you buy, be sure to get the best you can afford. You'll never be sorry.
Amazing Gluten Free French Bread Recipe
Amazing Gluten Free French Bread
- 2 tablespoons Active Dry Yeast
- 2 teaspoons sugar
- 1½ 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
- 1½ 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.
- Set the loaves aside in a warm, draft-free location to raise for about 30 minutes, or until the loaves have doubled in size. (Do not cover them with a towel as you would for normal bread. The dough is too sticky and will stick to the towel.)
- 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 French Bread loaves or 40-45 minutes for one large (rectangle) loaf 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.
Recipe Nutrition Information
This recipe is GF, DF (substitute margarine), NF, SF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
- Gluten Free Dairy Free White Bread (This is the recipe I make ALL the time. Great sandwich bread.)
- The Best Basic White Bread (not gluten free)
- Corn and Quinoa Cornbread
- Jalapeno Cornbread (Gluten Free)
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.