| | | |

Delicious Homemade Gluten Free French Bread

ByAshley Baal

Want to have bread but you’re gluten free? Try this delicious homemade gluten free french bread recipe from Dr. Baron’s wife Danielle’s website!

Gluten Free French Bread

How-To Make GF French Bread, Step x Step

 By: Nicole @ Gluten-Free on a Shoestring.com
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 

Serves: 6 to 8

Ingredients
  • 3 cups (420g) all-purpose gluten-free flour (I use Better Batter)
  • 2¼ teaspoons xanthan gum (omit if using Better Batter)
  • ½ teaspoon cream of tartar
  • 2 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon rapid rise/instant/bread machine yeast (or active dry, if that’s all you’ve got)
  • 2 extra-large egg whites
  • 1⅔ cup warm water, about 100 degrees
  • 2 tablespoons (28g) unsalted butter
Instructions
  1. Line a rimmed baking sheet with parchment paper and set it aside.
  2. In the bowl of your stand mixer, combine the flour, cream of tartar, xanthan gum, salt, sugar and yeast. Mix well with a whisk. Fit the paddle attachment to your stand mixer, then add the egg whites, and mix slowly to combine. With the mixer on its lowest speed, add the water in a very slow but steady stream. Once the dough begins to come together, STOP adding water. You will have used up at least 1 cup of water, and up to ⅔ cup more (rarely the full 1⅔ cup).
  3. Scrape the dough together with a spatula, and dump it out onto a slick (but unfloured) surface, like a silpat, pastry board, or piece of parchment paper. Knead the dough briefly to gather it together. It will be tacky, and will leave a bit of residue on your hand. Divide the dough into two equal parts. With the palms and heels of both hands, roll one piece of dough into a cylinder, back and forth, back and forth. It will have cracks in it. Now, dip your hands in the leftover warm water, and rub the dough vigorously all over to smooth out the cracks. Repeat with the remaining piece of dough.
  4. Place the two pieces of dough about 2 inches apart on the prepared baking sheets, cover with plastic wrap, and place in a warm, moist, draft-free area for about 45 minutes, or until nearly doubled in volume.
  5. While the dough is rising, preheat your oven to 375 degrees Fahrenheit.
  6. Once the dough has risen, dip your hands back into the remaining water, and rub smooth the surfaces of each loaf, this time gently to avoid deflating the loaves.
  7. Place the loaves in the center of the preheated oven and bake for 15 minutes. Rub the unsalted butter evenly over every available surface of both loaves of bread, and return to the oven to finish baking – until golden brown (about another 10 to 15 minutes).
  8. Allow the bread to cool completely before slicing, or the bread could deflate. We’d be hugging and you’d get my shirt all boogery. Ew. But I would do it for you. I would.

https://hugsandcookiesxoxo.com/

Danielle got this recipe from https://glutenfreeonashoestring.com/

ENJOY!!!!! Dr. Baron sure is!!