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Category: Egg free and Gluten Free Recipes |

Z French Bread

Sunday, January 20th, 2008

I have seen a number of French bread recipe on the net that is for those who are gluten sensitive. Yes, they are gluten free and the reviews on them have been quite good. Unfortunately for me though, I cannot use the eggs or even the egg-replacer (powdered form) that is needed in these recipes because my child has violent reactions to not just gluten but eggs and potatoes as well.

After a whole lot of experimentation and numerous failed attempts, I finally have one French bread recipe that results in a bread that is crusty on the outside and soft on the inside. And I call it -

Z French Bread

1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch flour
3 teaspoons xanthan gum
1 1/2 teaspoons sea salt (fine)
2 teaspoons baking powder
1 tablespoon white sugar
1 tablespoon honey
1 1/2 cups warm tap water
2 packets active dry yeast (7 g. each)
2 tablespoons butter, melted
3 tablespoons olive oil
1 tablespoon arrowroot starch flour
1/3 cup warm soda water
1 teaspoon cider vinegar
additional olive oil for brushing

In a big mixing bowl combine flours (except arrowroot), xanthan gum, sea salt and baking powder.

In a smaller bowl, dissolve honey in the warm tap water. Stir in active dry yeast and proof or let foam for about 7-10 minutes.

While yeast is proofing, in a cup mix well together olive oil and arrowroot starch before adding in warm melted butter.

When the yeast is ready pour it along with oil mixture, warm soda water and cider into the bowl of dry ingredients. Beat well with a hand mixer on medium speed for about 2 minutes then beat on high for additional 3 minutes more.

At this point you can either spoon the mixture onto a cornmeal dusted baking sheet forming it into 2 logs or spoon it into a gallon sized plastic bag then pipe it out by cutting a close to 2 inch hole on one corner. Either way, you should yield 2 logs that is at least a foot long each.

Pre-heat oven to 400 degrees Fahrenheit.

Brush tops of your dough/log with olive oil then cover lightly with plastic wrap and let rise ( in a warm and draft free place; usually the top and not inside of your warming oven) until almost double in size. The process takes between 25-35 minutes, based on my experience.

Remove plastic wrap, slash each dough diagonally every few inches if you like and bake for between 40-45 minutes.

Bread is definitely done when you tap on it and it sounds hollow. I usually do the tap test at 40 minutes.

If it passes the test, take bread out and let cool on wire rack for at least an hour before attempting to slice it. I find that it is much easier to slice gluten and egg free breads when they have been cooling for at least an hour.

Left overs can be turned into bruschetta or just eat the bread with some spread–Yum!

I have found that this bread keeps for 2-3 days without refrigeration in its whole log form (possibly longer but my family eats the lot by day 3). Sliced up, the bread is still crunchy and moist until day 2; by day 3 it started to show signs of staleness.

Below are pictures of the gluten free, egg free and potato free French Bread: