Gluten Free French Bread

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This was not a hit for me. I usually make heavy breads, with nuts and seeds, that fill you up for hours with just one slice.  This was as expected, light and very white.  The crust was nice and crunchy. I made the mistake of slicing it almost as soon as it came out of the oven, and squished it flat. Do not cut this until it is cool!!!

This bread was quite good dipped into my orange marmalade, made with oranges from my garden.   When I thought of this as a treat, a dessert, I was more inclined to enjoy it. It didn’t make me feel like I was eating a multitude of nutrition, as my healthy breads usually do.

Adapted from Simply Gluten-Free

Makes 1 Large Loaf (I recommend you make 2 small)

2 Tbs Dry Active Yeast
1 Tbs Honey
1½ Cups Tepid Water
3 tsp Xanthan Gum
2 Tbs Olive Oil
1 Cup Maninis Gluten Free Multi Purpose Flour Mix
1 Cup tapioca starch
1 tsp Himalayan Salt
2 Free Range Eggs
1 tsp Apple Cider Vinegar

2 Tbs Butter – Melted for brushing



Step 1:

Bowl 1: Put the warm water with the dry yeast and honey, and leave it to activate in a warm location, for 30 minutes. When it’s ready you will see little bubbles on the surface. In the summer just leave it outside. In the winter, just leave it near the stove or in front of your fire.

Bowl 2: Lightly beat eggs

Bowl 3: Put the flour and salt together.

Bowl 4: Mix Xanthan Gum and Olive oil together.

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Add flour and salt to the bowl of a food mixer or a large bowl if you don’t have one.

Add ingredients one at a time using the whisk, not the paddle, or a large wooden spoon if using elbow grease.

Stir until dough is thoroughly mixed.

Place dough on French Bread pan.

Let dough rise for 1/2 hour to an hour.

Brush with melted butter.

Place a pan of water at the bottom of the oven and Bake for 25-35 minutes at 400F.


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