Gluten Free Crunchy French Bread Food

GLUTEN-FREE CRUNCHY FRENCH BREAD

Steps:

• If using Quick Rise yeast: add directly to dry flour mixture below. If using Active Dry Yeast: Combine the warm water (about 100-110 degrees) and maple syrup together and then sprinkle yeast on top. Set aside to get frothy. When it has doubled it is ready. Should take about 20 minutes. If it stalls out pop it in your oven set to warm.
• Sift or stir together Otto's Naturals - Cassava Flour, arrowroot flour and salt. Add slices of butter to the flour mixture and incorporate until crumbs form. We recommend doing this with your hands.
• Add beaten eggs, water, and maple syrup (or if using Active Dry yeast, add frothy yeast mixture) to flour mixture. Mix just until it all comes together well. You can use a Kitchen Aid, or a wooden spoon and a little elbow grease.
• Let rest about 5 minutes if you can. It becomes a little easier to work with a few minutes in. Your batter will be sticky either way though. Flour your hands well to handle. When a thin layer of flour coats the outside of your dough it becomes way, way easier to work with. You can then split and place on a well-floured parchment and shape into 2 baguettes. Slit the top 3 times lengthwise once safely in your baguette tin. If you don't have a baguette tin the loaf will spread out during baking and not keep the round baguette shape. It will still be tasty though!
• Alternately, you can put it right into a greased and floured loaf pan (8x4 works great) for sandwich bread, or shape into a ball with a coating of flour on the outside to make a Boule/Country round loaf or put in mini springform pans for crusty hamburger buns.
• Remember to grease and flour your pans, whatever shape you choose, and dust with more flour.
• Allow to rise, covered with a kitchen towel, in a warmish place for 20 minutes if using Quick Rise Yeast. If using Active Dry yeast allow it to rise for 40-45 minutes. Set a timer. Don't let it rise too long otherwise it might fall during baking and/or have too many holes developed internally. (Don't worry though, it'll still taste good!)

GLUTEN FREE FRENCH BREAD

Steps:

• In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
• In a small bowl dissolve the sugar in the water, and add yeast.
• Wait until the mixture foams slightly, then blend into the dry ingredients.
• Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
• 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.
• Slash diagonally every few inches.If desired, brush with melted butter.
• Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
• Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
• Remove from pan to cool.

YUMMY FOOLPROOF GLUTEN FREE FRENCH BREAD!

Steps:

• In bowl, dissolve sugar and yeast in warm water and set aside for 5 minutes, or until yeast foams.
• Grease French bread pan or line with parchment paper.
• In bowl of a Bosch or Kitchen Aid mixer, combine ingredients, except the egg wash, then add the yeast mixture.
• Beat on low speed to blend; beat on high speed for 2minutes, stirring down sides with spatula. Dough will be soft.
• Divide dough in half on the prepared pan. Smooth each half into 12-inch-long logs with wet spatula.
• Brush with egg wash for glossier crust, if desired. Make 3 diagonal slashes (1/8 inch deep) in each loaf so steam can escape during baking.
• Place immediately on the middle rack of a COLD oven. Set the temperature at 425° F and bake for 30-35 minutes, until nicely browned.
• Remove bread from pan; cool completely on wire rack before slicing with electric knife. Makes 2 loaves.

CHICKEE'S FAVOURITE GLUTEN FREE SANDWICH (OR FRENCH!) BREAD

Steps:

• Add all dry ingredients together and mix well.
• Combine wet ingredients and add to the dry.
• Beat in an electric mixer (strong) on high for 3 minutes.
• Pour into an 8 x 4 inch loaf pan (or use oiled hands and spatula to shape into 2 thin, tallish baguettes on baking paper). Let rise in a warm place for 30 minutes.
• Brush the top with oil (you must do this step! Otherwise the crust is yuk) and bake at 180 C or 350 F for 50-60 minutes.
• Variations-Add olives, sundried tomatoes, italian herbs and a little parmesan to make a nice foccacia! (instead of making two baguettes shape into a square or round).

GLUTEN FREE CRUSTY FRENCH BREAD VARIATION

Steps:

• In the bowl of your mixer, place all dry ingredients (flours, salt, gum, etc) , except for those used in step 2 and blend on low for about 1 minute to fully integrate all ingredients (or you could sift it, but this is the lazy way).
• While you're sifting, mix yeast and sugar into the lukewarm water in a mug or bowl. If after 5-10 minutes your mixture is not foaming, your yeast is dead. Start again. You should smell yeast and have something that looks like beer head on the top of your water. You absolutely cannot make this bread rise without yeast, so this is not a step to skip.
• Add the butter and vinegar to the mixer, fully integrating before you begin to add your eggs. I usually add the whole egg and while it's mixing, separate the whites into a separate bowl and then dump all three in at once. Last, but not least, add the yeast slurry (but only if it's properly proofed! See step 2).
• Mix on medium-low until everything is integrated. I like to beat for an additional minute or two on high to be sure that everything's nice and slapped around. This is also where I add any herbs or seasonings I want to integrate into the batter (frequently 1 tbsp of garlic granules, 2 teaspoons rosemary and 1 tbsp black pepper, but use what you like).
• Now, this is where you have a decision to make. This recipe makes great rolls, ok buns and wonderful bread.
• For rolls: Find two muffin pans. Fill the cups about half way until you run out of batter. You won't probably get two dozen, but you'll get something like 18 or so.
• For buns: Using a Texas muffin pan, fill each slot equally.
• For bread: Scoop all the dough into a regular loaf pan. The loaf usually draws up a little for me during baking, making it really easy to get out.
• Whatever you choose, allow the dough to rise at least an hour. I've left for the grocery and come back as many as 3 hours later and still had a really great rise. Cover loosely with cellophane to keep bugs and things out. :) After you've given it proper rise time, sprinkle with a topping (if you like) and insert into a 400°F oven.
• Bake rolls for about 25 minutes and then check for doneness, buns for about 30 and check and bread for 45 minutes. If the bread has a hollow sound when you thump it, it's done. It will be really crusty (and that's the way we like it).