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Posted by susiecv (Member # 9702) on :
 
Please note Ms. Cobweb & Lymetoo-I am making amends for posting the GF candy/poison list



Gluten Free French Bread

Tastes similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. You can make it from start to finish in about one hour!!
by GlutenFreeGirl |



15-20 servings 2 loaves 55 min 15 min prep

2 cups rice flour (white)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast
2 tablespoons butter or margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar
melted butter, for brushing (optional)


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.

Edited to add a P.S. :
Consistency of batter makes it want to "climb" up the beaters-have to beat it back down into submission while you work!

[ 04. November 2007, 01:19 PM: Message edited by: susiecv ]
 

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Posted by Lymetoo (Member # 743) on :
 

Thanks!!!
 

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Posted by Cobweb (Member # 10053) on :
 
Merci

This could be a real lifesaver for us. the gluten free bread I have been able to buy off the shelf is soooo dry and tasteless(except for one brand they are usually out of)

I am so excited because it's cooler weather and time to BAKE.

but first we have to get moved-so we're eating a lot of rice noodles and ginger.


I will surely keep you posted on my impending success. Meanwhile we eat Almond butter on Rice cakes.

Remember- you actually did me a favor with the candy list. Now it's my choice not to eat it, instead of just because I can't.

Oh man I was getting all excited until I just read over the ingredients- 3 egg whites????Is it okay if I throw the yolk in with the egg whites.

Can I substitute Stevia for the sugar?

And what's "xanthan gum "? Does Wriggly's make it?



Cobby
 

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Posted by fatigued15 (Member # 6437) on :
 
thanks Sue. Liz will be excited about this recipe.
 

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Posted by susiecv (Member # 9702) on :
 

quote:

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Originally posted by Cobweb:


Oh man I was getting all excited until I just read over the ingredients- 3 egg whites????Is it okay if I throw the yolk in with the egg whites.

Can I substitute Stevia for the sugar?

And what's "xanthan gum "? Does Wriggly's make it?

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Did you miss the class on separating eggs in Home Ec? If you need a tutorial, let me know, would be happy to oblige! No Yolk.
Never used stevia, but isn't it even sweeter than sugar? Probably would use just a tad-
The xanthan gum ( a powder) is mucho pricey, but goes a long way-store in fridge after opening-gives baked goods the spongy (gluteny) texture you expect.
The dough is odd-kind of other-worldly
But the bread is tasty! We all like it-I would NEVER have tried to make French Bread before this diet entered our lives.


Fatigued-didn't know Liz was GF-Is she feeling better? Sure hope so!
Sue
 

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Posted by Lymetoo (Member # 743) on :
 
One of my favorite bread mixes is by Kinnikinnick. It's the Candadi Yeast Free Rice Bread Mix.

I found I was eating too much of it, and so I quit baking it this past month!!
 

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Posted by fushiacat (Member # 13165) on :
 
Can you make this bread without the "gum" or is there something that can be substituted for it. The "gums" in gf foods all seem to set me off (to the bathroom!)
Thanks!
 

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Posted by susiecv (Member # 9702) on :
 
Fuscia-
Sorry -I am still pretty new to GF cooking so I can't offer a substitution for the xanthan gum-

many GF baked recipes call for it

maybe others can help?
Sue
 

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Posted by Keebler (Member # 12673) on :
 
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If you substitute stevia for sugar the bread may be flat.

the sugar may help it "rise" --

perhaps a just a touch of agave (a gah vey), a syrup from a cactus plant that is wonderful to keep blood sugar from rising.

Xylitol may serve instead of sugar but not sure.

I've never made bread in my life, but I've listened in on a few conversations that somehow I just "hear" someone saying this.

-
 

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Posted by HaplyCarlessdave (Member # 413) on :
 

quote:

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Originally posted by Keebler:
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If you substitute stevia for sugar the bread may be flat.
the sugar may help it "rise" --

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