Gluten-Free French Bread

This gluten-free French-style bread uses yeast and two rising periods. The ingredient list and instructions below match the printable recipe.

Flour matters: Use a gluten-free blend with xanthan gum formulated for yeast bread. Hydration and texture vary by blend. Bob’s Red Mill describes its 1-to-1 Baking Flour as suitable for non-yeast recipes, so it is not the recommended blend here. This recipe still needs kitchen validation with a specified flour blend; a consistent result cannot be guaranteed.

Ingredients

• 2 1/4 cups gluten-free flour blend with xanthan gum suitable for yeast bread
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm water, following the yeast package’s temperature guidance
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 large egg and 1 tablespoon water, for the egg wash

How to Make Gluten-Free French Bread

1. Mix the yeast and sugar with 1 1/4 cups warm water. Let stand for 5–10 minutes until foamy.
2. Whisk the gluten-free flour blend and salt together. Add the yeast mixture, olive oil, and apple cider vinegar. Mix thoroughly; gluten-free dough may be sticky and does not become elastic like wheat dough.
3. Cover and let rise in a warm place for 60–90 minutes. The dough should visibly expand.
4. Gently shape the dough into two short loaves on a parchment-lined baking sheet, using lightly wet hands if needed. Cover and let rise for 30 minutes.
5. Near the end of the second rise, preheat the oven to 425°F (220°C). Whisk the egg with 1 tablespoon water and brush over the loaves. Make shallow diagonal scores.
6. Bake for 25–30 minutes, until browned and baked through. Tent with foil if the crust darkens too quickly; time varies with loaf size and flour blend.
7. Cool completely on a rack before slicing.

Timing and Dough Tips

Allow about 20 minutes for preparation, 90–120 minutes for rising, and 25–30 minutes for baking, plus cooling time. The card allows the longer rising estimate. Gluten-free dough may be sticky and will not become elastic like wheat dough. Use lightly wet hands to shape it gently. A different flour blend may require different hydration; follow its yeast-bread guidance.

Serving and Storage

Serve sliced with soup, as toast, or for sandwiches. Cool completely before wrapping. The printable card suggests room-temperature storage for up to 3 days; freeze wrapped slices for longer storage and toast as needed.

gluten-free french bread

Gluten-free French-style bread. Use a flour blend formulated for yeast bread; results and hydration vary by blend. This recipe needs kitchen validation with a specified flour blend.

Prep: 20 minutes minutes Cook: 30 minutes minutes Total: 2 hours hours 50 minutes minutes

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Ingredients

  

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Main Ingredients

• 2 1/4 cup Gluten-free flour blend with xanthan gum suitable for yeast bread
• 1 1/4 cup warm water
• 2 1/4 teaspoon active dry yeast
• 1 teaspoon salt
• 2 tablespoon olive oil
• 1 teaspoon sugar
• 1 tablespoon apple cider vinegar
• 1 large egg for the egg wash
• 1 tablespoon water for the egg wash

Instructions

 

Preparation Steps

• Mix the yeast and sugar with 1 1/4 cups warm water. Let stand for 5–10 minutes until foamy.
• Whisk the gluten-free flour blend and salt together. Add the yeast mixture, olive oil, and apple cider vinegar. Mix thoroughly; gluten-free dough may be sticky and does not become elastic like wheat dough.
• Cover and let rise in a warm place for 60–90 minutes. The dough should visibly expand.
• Gently shape the dough into two short loaves on a parchment-lined baking sheet, using lightly wet hands if needed. Cover and let rise for 30 minutes.
• Near the end of the second rise, preheat the oven to 425°F (220°C). Whisk the egg with 1 tablespoon water and brush over the loaves. Make shallow diagonal scores.
• Bake for 25–30 minutes, until browned and baked through. Tent with foil if the crust darkens too quickly; time varies with loaf size and flour blend.
• Cool completely on a rack before slicing.

Notes

Store leftover bread in an airtight container at room temperature for up to 3 days.