Why You’ll Love this Gluten Free French Bread Recipe
When you take your first bite of this gluten-free French bread, you’ll understand why it’s a favorite among those with dietary restrictions. The texture is light and airy, just like traditional bread, and the crust has that perfect golden crunch.
It’s not just about taste; it’s about the experience of enjoying a slice of warm bread without worry. I love that I can whip this up at home, and it fills my kitchen with a delightful aroma.
Plus, it pairs beautifully with soups, salads, or just a pat of butter. This recipe makes it easy to indulge without sacrificing flavor. Trust me, you’ll be reaching for seconds, and you won’t even miss the gluten!
Ingredients of Gluten Free French Bread
When it comes to whipping up a loaf of gluten-free French bread, the right ingredients are essential. You want to create that delightful texture and flavor that can make you forget gluten ever existed.
Trust me, as someone who’s had their fair share of baking mishaps, I can assure you that gathering your ingredients is half the battle. So let’s plunge into what you’ll need for this scrumptious gluten-free French bread.
Here’s the list of ingredients you’ll need to gather:
- 2 cups rice flour (white)
- 1 cup tapioca flour
- 3 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 2 teaspoons egg substitute (or you can use real eggs if you’re not avoiding them)
- 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
Now, about those ingredients—let’s chat a bit more. You might be wondering, “What’s with the xanthan gum?” Well, it’s a game changer. Since gluten is what usually helps bread hold its shape and gives it that chewy texture, xanthan gum steps in to save the day in gluten-free recipes.
And while we’re on the subject, if you’re not into the egg substitute, feel free to use real eggs—three of them should do the trick. Just remember, this isn’t an exact science; baking is all about experimenting and finding what works best for you.
I mean, who doesn’t enjoy a little kitchen adventure? Just keep in mind, the type of rice flour you choose can impact the final flavor, so pick one you love.
Now, let’s get ready to bake some delicious bread!
How to Make Gluten Free French Bread
Making gluten-free French bread might sound challenging, but trust me, it’s much easier than it seems. First things first, grab your heavy-duty mixer and throw in 2 cups of rice flour (white), 1 cup of tapioca flour, 3 teaspoons of xanthan gum, and 1 1/2 teaspoons of salt. Now, blend these dry ingredients on low speed. It’s kind of like a dance—slow at first, then you can really get into it once everything is mixed.
While your mixer is doing its thing, let’s prepare the yeast. In a small bowl, combine 2 tablespoons of sugar with 1 1/2 cups of lukewarm water, and then sprinkle in 2 tablespoons of fast rise yeast. Give it a moment to foam up—this is when the magic begins. Just remember, if it doesn’t foam, you might need to rethink your yeast situation. Nobody wants flat bread.
Once your yeast mixture is bubbly and ready, blend that into your dry ingredients. It’s time to introduce some richness to the mix. Add in 2 tablespoons of melted butter or margarine, 3 beaten egg whites, and 1 teaspoon of vinegar. Now, crank that mixer up to high and let it beat for about 3 minutes. This is where your dough starts to come alive. It mightn’t look like traditional bread dough—more like a thick batter—and that’s completely okay.
Now, get your hands a little messy. Spoon the dough onto greased and cornmeal-dusted cookie sheets, shaping it into two long French-loaf forms. Don’t forget to slash the tops diagonally for that classic look. If you’re feeling fancy, brush the tops with melted butter for a golden finish. Cover the dough and let it rise in a warm spot until it doubles in size, which should take around 20 to 25 minutes.
While your bread is rising, you can preheat your oven to 400 degrees. Once the dough has risen, pop it in the oven and let it bake for about 40 to 45 minutes. The smell that fills your kitchen during this time is heavenly, trust me.
When it’s done, and you can tap the bottom and hear a hollow sound, take it out and let it cool on a rack. Try to resist the urge to slice into it right away, but I know how hard that can be. There’s something so rewarding about pulling off that first slice of warm, gluten-free French bread, isn’t there? Enjoy your creation—you’ve earned it!
Gluten Free French Bread Substitutions & Variations
If you’re looking to tweak the gluten-free French bread recipe, there are plenty of substitutions and variations to contemplate.
For instance, you can replace rice flour with almond flour for a nuttier flavor or use sorghum flour for a different texture. If you want to add more fiber, consider including ground flaxseed or chia seeds.
Instead of egg whites, you could use aquafaba, which works great as a binder. For a sweeter loaf, try adding honey or maple syrup in place of sugar.
Finally, if you’re feeling adventurous, toss in herbs or cheese for an extra kick. Each of these adjustments can create a unique twist on your classic gluten-free French bread!
What to Serve with Gluten Free French Bread
With a warm loaf of gluten-free French bread, the possibilities for delicious pairings are endless.
I love serving it with a rich, homemade garlic butter that melts perfectly into each slice. For a heartier option, I spread it with creamy avocado and sprinkle some sea salt on top.
If I’m in the mood for something classic, a simple tomato basil bruschetta never fails to impress. It’s also fantastic alongside a fresh soup, like tomato or butternut squash, where the bread can soak up all the flavors.
For a sweet treat, I sometimes serve it with honey or a fruit spread. No matter what I choose, gluten-free French bread always enhances my meal experience!
Additional Tips & Notes
To elevate your gluten-free French bread experience, consider a few helpful tips. First, make sure your ingredients are at room temperature; this helps the yeast activate properly.
I also recommend using a kitchen scale for accurate measurements, as gluten-free flours can vary in weight. If you want a crustier exterior, place a pan of water in the oven while baking. This creates steam, enhancing the crust’s texture.
When you slash the dough, don’t be shy—make deep cuts to allow for proper expansion. Finally, let the bread cool completely before slicing; this helps set the texture.
Enjoy experimenting with different toppings or spreads, and remember, practice makes perfect! Happy baking!