Gluten Free French Bread | Celia's Gourmet Foods Cookbook

Gluten Free French Bread

GLUTEN FREE 359 Last Update: Dec 26, 2019 Created: Dec 26, 2019
Gluten Free French Bread
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
Print

Gluten Free French Bread

Ingredients

Directions

  1. 1. In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
  2. 2. In a small bowl dissolve the sugar in the water, and add yeast.
  3. 3. Wait until the mixture foams slightly, then blend into the dry ingredients.
  4. 4. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
  5. 5. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans. You mentioned you had a curved pan with holes, might I suggest you line with parchment paper first.
  6. 6. Slash diagonally every few inches.if desired, brush with melted butter.
  7. 7. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. I place in a pre-heated oven at 150 degrees then immediately turn off the oven.
  8. 8. Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
  9. 9. Remove from pan to cool.

Gluten Free French Bread



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Gluten Free French Bread

Ingredients

Directions

  1. 1. In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
  2. 2. In a small bowl dissolve the sugar in the water, and add yeast.
  3. 3. Wait until the mixture foams slightly, then blend into the dry ingredients.
  4. 4. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
  5. 5. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans. You mentioned you had a curved pan with holes, might I suggest you line with parchment paper first.
  6. 6. Slash diagonally every few inches.if desired, brush with melted butter.
  7. 7. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. I place in a pre-heated oven at 150 degrees then immediately turn off the oven.
  8. 8. Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
  9. 9. Remove from pan to cool.

You may also like