Gluten-Free French Bread


Yield 1 Loaf


1 cup brown rice flour

1/2 cup tapioca flour

1 1/2 teaspoons xantham gum

3/4 teaspoon salt

1 tablespoon sugar

3/4 cup lukewarm water

1 tablespoon rapid rise yeast

1 tablespoon oil

1 1/2 egg whites, at room temperature

1/2 teaspoon vinegar


In a mixing bowl combine the brown rice flour, tapioca flour, xantham gum, salt, sugar, and yeast.  In another bowl, beat the egg whites, then add the vinegar, oil, and water.  Combine.  Add the wet ingredients to the dry ingredients.  Beat on high for 3 minutes (the stand mixer really comes in handy here).  Dough will be very sticky, the consistency of a very thick cake batter.  On a greased cookie sheet, form dough into a French loaf shape.  If the dough is too sticky to shape, grease a spatula and use that to form the shape.  Cover dough with plastic wrap that has been sprayed with cooking spray.  Let rise in a warm place for about 45 minutes (I put mine in the oven, turn the heat to warm for a few minutes, then turn the oven off).  Preheat the oven to 400 degrees and bake for 40-45 minutes.  Cool on a wire rack (this ensures that the bottom of the loaf stays crispy).  Serve, store, or do whatever you are going to do with it.

*Feel free to add spices for extra flavor as this is a very basic recipe.

**This recipe can be used for monkey bread (make 2 loaves) or a vegetable pizza base (reduce cooking time to 15 minutes)


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