posted
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 ]
Posts: 249 | From finger lakes, ny | Registered: Jul 2006
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Cobweb
Unregistered
posted
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?
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?
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
Posts: 249 | From finger lakes, ny | Registered: Jul 2006
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posted
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!
Posts: 25 | From Kansas City | Registered: Sep 2007
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If you substitute stevia for sugar the bread may be flat. the sugar may help it "rise" --
Yes! Bread is one thing you definitely don't want to make with non-sugar sweeteners. You don't need to use cane sugar, though. The yeast like honey at least as much as sugar. Maple syrup, too. If you use less sugar, the bread will be more dense, but you can let it rise longer, or start with a little more yeast. I any case, it will taste very good. Actually, the longer you let the loaves rise, the more sugar is matabolized; thus, you aren't really going to ingest the total amount of sugar you put in! It is converted-- perhaps to starch, but I'm not sure...
Wish I was there to help you eat it! DaveS
Posts: 4567 | From ithaca, NY, usa | Registered: Nov 2000
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Liz is trying the diet to see if it helps. Dr. h wanted her to try. I don't think it makes a difference but we will see. We haven't been as strict since the pox but will try a bit longer to see if it makes a difference.
The agave has been a lifesaver.
Posts: 488 | From NY | Registered: Oct 2004
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