French Bread – Gluten Free

French Bread

This is our new favourite gluten free bread recipe! It uses only a few basic ingredients and is easy to make and tastes amazing!

I’ve been going over my older recipes and improving them. Pysillium husk is a game changer for gluten free bread bakers. If you want an easy loaf to make that uses basic, readily available flours this is the one! It’s light, soft and airy and the taste is right on! You can use a bread machine to mix the dough or a stand mixer. It can be baked “free formed” as a French loaf or placed in a bread pan. This loaf has lots of oven spring so make sure your pan is big enough and that the top oven rack is high enough or even removed. I bake in the center of my oven.

Click link below to view Tik Tok video of bread.

French Bread - Gluten Free - Amazing!

  • Servings: 1 loaf
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1 1/3 cup rice flour (I use Asian fine rice flour)

1/2 cup potato starch (not flour)

2 tablespoons tapioca starch

3 teaspoons xanthan gum

1 teaspoon salt

2 teaspoons yeast

1 1/2 cups warm water

3 teaspoons sugar

1 tablespoon pysillium husk**

1 egg

1 teaspoon vinegar

Prepare your baking pan by lightly oiling it. See pan ideas below** . In a measuring cup place the water, sugar and yeast. Let sit 10 min. until yeast foams up. Stir in the psysillium husk and let sit until it gels about 5 minutes. During this time combine the flour mix, xanthan gum and salt in large mixing bowl. Add the yeast mixture, egg and mix with mixer. Add the vinegar and continue mixing at a medium speed for about 3-4 minutes until well mixed. If using a bread machine to mix add to pan in the same method. Select the dough cycle and let it mix. Depending on your pan and bread machine you may need to use a rubber spatula to mix it all in. Using a scoop remove dough from pan/bowl and put into a french loaf pan or a regular loaf pan 8″Lx4″Wx 2 3/4″D. Smooth the top of the loaf with wet hands or a wet knife. I have a bowl of water and dip my hand in and then smooth the tops. Spray a plastic sheet with cooking spray and place over loaf. Let rise 15 – 30 minutes until almost double in size. Using a sharp knife score a few shallow slits in the top of the loaf. Preheat your oven to 400 degrees F. Place a pan in bottom rack of oven when preheating. Add 1″ boiling water to pan once temperature is reached. This creates steam. Quickly put in bread and close oven door so steam stays in. Bake 1 hour at 400F reduce heat to 350 degrees F and bake an additional 15 minutes for a crunchy crust. Let it cool completely before slicing. It will keep for a day or two but is best the same day or next. It toasts nicely as well. We slice and freeze it after it is cold and my husband takes out a few slices each day.
**if you do not have a french loaf pan you may use foil wrap. Shape it into a long mold and place on baking sheet. Oil or spray with cooking spray..
**this recipe has been tested with pysillium husk not powder.
Note: creating the steam in your oven creates a much higher loaf. If you prefer not to use steam your bread will still be good but not as high.

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