Yummy Foolproof Gluten Free French Bread Food
GLUTEN FREE FRENCH BREAD
This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta', using 'Joanne's Creamy Brushetta' recipe(#108383).You can make it from start to finish in about one hour!!
Provided by GlutenFreeGirl
Categories Yeast Breads
Time 55m
Yield 2 loaves, 15-20 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 105.9, Fat 2, SaturatedFat 1.1, Cholesterol 4.1, Sodium 258.6, Carbohydrate 19.3, Fiber 0.9, Sugar 1.8, Protein 2.6
YUMMY FOOLPROOF GLUTEN FREE FRENCH BREAD!
From Cooking Free by Carol Fenster. This turned out great, even in a regular bread pan. Crunchy on the outside and soft on the inside. Carol says: "Put this in a cold oven for a crisp crust and nice texture. If this doesn't work in your oven, let the bread rise until level with top of pan; then bake in preheated 425° F oven for 25-30 minutes. Use a pan specially designed for French bread." It is critical to cool bread completely before slicing and is easier to slice with electric knife. This is a quicker bread because you don't have to let it rise before baking.
Provided by WI Cheesehead
Categories Yeast Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 13
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.
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- 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.
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