French Bread. Not only French Bread, but Gluten-Free French bread. For me, this has been like the search for the Holy Grail. After searching for a recipe for it, trying a few, and failing miserably, I didn’t think I’d ever have French bread again. Much less, garlic toast.
Then along came that wonderful Gluten-Free Gourmet, a Celiac’s hero, Bette Hagman. This woman has many wonderful recipes using different flour mixes, and they produce wonderful results!
This Gluten-free French Bread was a little heavier than store bought French Bread, but we didn’t mind. I may not have let it rise long enough, I’m not sure. The flavour was really good, and it even toasted up beautifully under the broiler to make garlic toast. Delicious!
- 3 1/2 cups French Bread/Pizza Mix (see Note)
- 6 tablespoons dry milk powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon rapid rise yeast
- 3 large egg whites
- 1 teaspoon apple cider vinegar
- 3 tablespoons oil
- 1 1/3 cup warm water
- Prepare a French bread pan or cookie sheet by greasing and dusting with cornmeal (if desired).
- In a bowl of a heavy-duty mixer, combine the dry ingredients (including the yeast). In a small bowl, beat the egg whites, vinegar, and oil slightly with a fork. Add most of the warm water. Add these to the dry ingredients and beat on high for 3 minutes. Check after the first few seconds of mixing to see if more water is needed. The dough should be thick but not dry or forming a ball.
- Spoon into the French bread pan or onto the cookie sheet in the shape of a French loaf. If necessary, smooth the top with greased fingers. Cover and let rise about 35 minutes for rapid-rise yeast, and 60-75 minutes for regular yeast.
- Bake in a preheated 375 degree oven (Bette's recipe calls for 425 degrees, I found that too warm) for 25-30 minutes, or until nicely browned and the loaf sounds hollow when thumped.