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
Cook: 30 minutes
Total: 2 hours 50 minutes
Ingredients
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.