Ingredients: |
Ingredients: 2 c. rice flour, | 320grams
1 c. tapioca flour, | 122grams
1 T. xanthan gum*
1 tsp. salt
1 1/2 c. |353 ml lukewarm water, between 105-110 degrees F, 40-43C
2 T. quick rise yeast
2 T. honey, coconut sugar, maple syrup or regular sugar
2 T. olive oil
3 egg whites beaten
1 tsp. apple cider vinegar
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Directions: |
Directions:1)In your stand mixer or large bowl, stir together your flours, xanthan gum, and salt.
2)In a medium-sized bowl mix your hot water and sugar together, stirring occasionally until your sugar dissolves. If your water isn't warm enough, your yeast won't proof and your bread won't rise. Once the sugar dissolves, gently stir in your yeast. Let the yeast foam up for a few minutes.
3)While the yeast is foaming up, beat together your three egg whites slightly.
4)Pour the yeast mixture to the flour mixture and beat on high. Once the two mixtures are fully incorporated, add the egg whites, the oil, and the vinegar and continue mixing for about 3 minutes.
5)Grease or line two loaf tins or one french bread pan and spoon your batter into each tin. Cover and stash in a warm place for at least 30 minutes. I like to stow my dough in the microwave for the rising process because it keeps my dough free from drafts and disturbances. Our kitchen tends to keep cold, so that's usually my best option.
6)After your dough has risen a bit (about 30 minutes) preheat your oven to 400F/ 200C. Bake for 40 minutes, turning the dough about halfway through for an even bake.
7)Remove from the pan and cool on a wire rack, unless you're like us and cut right in the second it's out of the pan. Viola! You have delicious, gluten-free, homemade bread. |
This recipe for Gluten Free French Bread, by 