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Gluten Free / Eggless French Bread

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Gluten Free / Eggless French BreadCrusty on the outside and chewy-soft on the inside – that’s how I describe this  wheat free, gluten free and eggless version of a french bread.

Whether served alongside spaghetti, some other pasta dish, a rich tomato based stew or made into bruschetta, no one will complain that it’s not the real thing.

Your child or children, family and loved ones who are otherwise unable to eat  french bread because of wheat and egg allergies or gluten sensitivities, can now enjoy a hearty, delicious bread with this recipe.

The best part is, nobody will miss the wheat, eggs and gluten that are not in it!   Hope you will soon try and enjoy the smell and taste of freshly baked gluten free and egg free french bread. :)

Gluten Free / Eggless French Bread

What we  need to have:

Dry Mix:

1 cup Brown rice flour/powder
1/2 cup Tapioca starch
1/2 cup Potato starch
1/2 cup Arrowroot starch
1/3 cup Millet (Soy or Amaranth) flour
1/3 cup Quinoa flour
1/3 cup Garbanzo bean flour
1/4 cup Sorghum flour
1/3 cup Sweet cream whey powder ( or, dry milk powder)
3 tsp.  Xanthan gum
1/2 tsp.  Guar gum
2  1/4 tsp. Baking powder
1 tsp. sea salt
pinch Turmeric (optional/for a hint of color)

Yeast Mix:

1  1/4 cup warm water
2 tsp.  granulated white sugar
2 pkgs. active dry yeast ( 7 g. each)

Wet Mix:

2 recipe flaxgel ( 2tbsp. flaxmeal stirred into 1/2 cup hot  water, then cooled slightly)
2 Tbsp.  honey ( can replace with maple or agave syrup)
2 tsp. vegetable oil
2/3 cup soda water or 7-Up, room temperature
2 tsp. cider vinegar

What we will need to do:

  1. Grease and dust with cornmeal (if using) your french bread pan. You can also line a cookie sheet with parchment paper if you don’t have a french bread pan.  I have in the past fashioned out of foil, a pseudo pan about 3 inches wide, 3 inches deep and 12 inches long and greased and dusted this with coarse brown rice flour when I had no cornmeal.  Set aside.
  2. In a 2 cup yield measuring cup or bowl proof your yeast mixture by stirring together warm water, sugar and active dry yeast granules.  Let proof or foam, in a warm place for about 10 minutes (depending on humidity, weather temp).
  3. While your yeast is proofing, in an 8 cup measuring vessel or medium sized bowl, mix together all your dry ingredients (dry mix).  Set aside.
  4. In a big bowl, or the mixing bowl of your stand mixer, pour in flaxgel, honey, oil and vinegar. This is your wet mix.
  5. Turn mixer on low then move to medium high and beat with paddle attachment (or beaters of hand held mixer) for about 2 minutes or until well incorporated.
  6. Your yeast mixture should be proofed at this time.  Add this to your wet mix.  Beat together for another minute.
  7. Add in soda water or 7-Up.  Beat for about 30 seconds.
  8. Add a third of your dry mix.  Beat until combined, then add the rest of it.  Start on low then work your way up to medium high, so flour does not splatter everywhere.  Once combined, beat for 3 minutes on high.
  9. Spoon  dough/batter into a gallon sized zip bag.*  Cut approx. 2 inch hole on one of the bottom corners and pipe onto your prepared pan.  You should end up with two 12 inch logs, at this point. If you want, cut slits on top to mimic the cuts on top of a wheat based french bread.
  10. Cover with oiled plastic wrap and let rise in a warm place for approx. 25-35 minutes.  Again it all depends on humidity but your dough should be almost doubled in size before bake time.  My dough is usually oven ready after 25 minutes.
  11. Once risen, take wrap off dough and bake in oven pre-heated to 350 degrees Fahrenheit.
  12. Bake for 45-50 minutes.  I usually do the tap test at 45 minutes. ( Tap bread with a knife, if it sounds hollow – bread is done).
  13. Let cool a bit before slicing.  If you just want to tear off bread pieces, you may do that while bread is warm.

Notes:

* -You may also shape the logs by hand. Just make sure you have  clean, wet fingers when you do because gluten free dough can be very sticky.

- Another way is you can spoon the dough directly into the pan and  then smoothing it out into a french bread shape with clean, wet fingers.

- I have kept this bread in a zip lock bag without refrigeration for 3 days.  I have noticed that it starts getting hard and stale after the 3rd day.  By the way, these make excellent bread crumbs for topping your casseroles, mixing into your meat loaf or meatballs  or  coating your gluten free and eggless fried veggies and oven baked chicken dish.