Gluten-free French Bread
Yields one large loaf (halve everything for a small loaf). For a Rosemary French bread, add 1 teaspoon chopped fresh rosemary per cup of flour to the dry ingredients Source: The Gluten-Free Gourmet Bakes Bread by Bette Hagman
Recipe type: Bread
  • 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
  1. Prepare a French bread pan or cookie sheet by greasing and dusting with cornmeal (if desired).
  2. 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.
  3. 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.
  4. 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.
The French Bread/Pizza Mix is as follows (for 6 cups) 3 1/2 cups white rice flour 2 1/2 cups tapioca starch 2 Tbsp Xanthan gum 2 (7-gram) packets unflavoured gelatin 2 Tbsp egg replacer 1/4 cup sugar
Recipe by Faithfully Gluten Free at