Best Gluten Free French Bread
If you know me for my gluten free biscuits (which are wildly loved by my readers) and popular with google, you will know I take my gluten free recipes seriously. I tested those ten times before I was happy.
This recipe has almost been through as many rigorous tests. I started with the basics of a recipe I saw on line. I liked it, but it didn’t rise enough for me and I knew I could improve it. The crust was too a little too hard and it spread out so flat.
Here is a video to make it easy for you.
I love crust, so I’m not really complaining. I’m that person who takes the inside of the bread out and mostly eats the crusty outside.
I tried a couple ways to solve the problem, and finally ordered this this French bread baking pan,. I played a little more with my recipe. I decided to do four smaller loaves instead of two larger loaves. this was a good call, because they also make great sandwich loaves and you can freeze them easily.
This pan is perforated and is the very best way to bake this bread. It will not stick. You don’t need spray or corn meal. You will need to spread the loaves out with an offset spatula but not all the way to the end.
You are supposed to use a bread lame to score the bread. I use my sharpest boning knife, and cut from beginning to end, wiping off the dough/batter each time. Since this is a very “batter” type dough, it’s not easy. The scoring lets out steam and the bread has less risk of being gooey, often a problem with gluten free bread.
I’ve made this gluten free French Bread at least ten times now, testing various ingredients including non-fat dry milk, golden flax meal, and psillium husk, ingredients I’ve used in this gluten free artisan bread. The bread that tested best for flavor and texture was the bread with the non-fat dry milk and golden flax.
This recipe can be used to make an Italian Gluten Free Bread.
The addition of one egg yolk and sesame seeds makes this bread seem similar to an Italian bread from Sicily.
This gluten free bread can be baked in cast iron pans, and dutch ovens or baked like a flat bread.
You may be scared away by the dough that is not really dough but more of a batter or think you’ve done something wrong. You will pour it into the bread molds. It will rise, but it will also spread out a bit. It will bake beautifully and taste great.
You can also play around with vessels. You can bake this in a cast iron frying pan, but you will need to use parchment paper that has been buttered or oiled.
Gluten Free French Bread is Great for Sandwiches
I was excited to finally sink my teeth into a big fat BLT with Avocado with this bread. I’ve also made cheese steaks and Italian subs, something I didn’t think I would be eating again.
This gluten free French Bread recipe is a “go to” recipe for us. I can tell you that it’s gone the hour it’s made, unless we get it into the freezer. The best thing about this recipe is that its easy and versatile. I use this basic recipe to make focaccia, which has the bounce I didn’t think I could get.
I also used it to flat bread pizza and deep dish pizza, so please subscribe so you won’t miss these recipes then when post.
More Gluten Free Baking
- 2 cups white rice flour
- 1 cup tapioca flour
- 3 tablespoons non-fat dry milk
- 2 tablespoons golden flax meal (optional)
- 1 tablespoon xantham gum
- 1 1⁄2 teaspoons salt
- 2 tablespoons sugar
- 1 1⁄2 cups lukewarm water 110 degrees F.
- 2 tablespoons rapid rising yeast
- 2 tablespoons softened butter
- 3 egg whites, beaten slightly (see notes)
- 1 teaspoon rice vinegar
- 2 teaspoons sesame seeds (optional)
- Mix together flour, non-fat dry milk, golden flax meal, xantham gum, salt in a mixer fitted with a paddle.
- Warm water to 110 degrees F.
- Add yeast and sugar.
- Once the yeast mixture is bubbly, add to flour mixture.
- Mix until incorporated.
- Add vinegar to egg whites.
- Add egg whites mixture, butter.
- Mixture will be very sticky. That's okay.
- I use this french bread pan and the bread does not stick. If you don't have this, make sure you use parchment paper.
- Place batter into vessel you will be using. It is recommended that you use parchment paper that has been lightly greased on both sides, unless you use the perforated french bread pan I recommend above.
- Top with sesame seeds if you are using at this time.
- Using a lamè or very sharp knife, make diagonal slashes. Go from beginning to end and wipe batter off each time.
- Preheat oven to 400 degrees.
- Allow to rise for 25 minutes.
- Before baking, you can brush with egg wash or melted butter if you desire.
- Bake for 25 -30 minutes or until golden brown. If you make one large loaf in a cast iron pan or you make two loaves, you will have a longer baking time.
- Allow to cool for at least ten minutes before cutting.
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I can’t resist bread — it’s a huge weakness. The smell of bread baking is better than the most expensive perfume. What a great idea that you’ve a recipe for those who are gluten intolerant. I bet it makes fantastic crostini too. Have a wonderful day and don’t stare at the sun. xoxo
Marissa, break is my weakness also. I’m very happy with how this turned out. It will make many gluten intolerant quite happy because it’s not hard and doesn’t take a lot of time.
I make a gluten-free bread with a rice flour/oat flour mixture. I’ve never worked with tapioca flour, though 🙂 This looks like a wonderful bread recipe. Can’t wait to try it out!
Where does the non fat dry milk come in? It’s not included in the instructions. Thanks