This bread looks, tastes and tears
apart like real bread. The crust is crunchy. This recipe
is quick and easy – only a hand mixer or heavy-duty
mixer on medium speed is needed.
INGREDIENTS
2 tsps. quick-rising yeast
or 1 pkg.
1/2 c. warm water (105-115 degrees)
1-1/2 tsps. sugar
2 cups plus 2 tbsps. gluten flour mix*
2-1/2 tsps. xanthan gum**
1 tsp. salt
1 tsp. vinegar or dough enhancer (balances pH factor,
flavors and preserves)
2 egg whites (room temperature)
1 c. cold water
-
Prepare a French bread pan by spraying with vegetable
oil, or curve a doubled piece of heavy foil about the
length of your cookie sheet to form a mold and spray
well.***
Add yeast and sugar to warm water and let sit until
foamy.
In the bowl of your mixer, combine the flour mix, xanthan
gum and salt. Whisk together to blend. Add the vinegar,
egg whites and yeast mixture. On medium speed, gradually
add remaining water and beat for 3 minutes.
Spoon dough into the mold to almost the full length.
Smooth the top. Cover with oiled plastic wrap and let
rise for 15 minutes. Meanwhile, preheat oven to 400
degrees.
Bake for 1 hour. Turn oven to 350 degrees and bake
20 minutes longer. Cool on wire rack. To eat it hot,
tear it apart. It won’t cut until it’s cool.
*Gluten Flour Mix
2 parts white rice flour (fine grind) (6 cups) (3
cups)
2/3 part potato starch flour (2 cups) (1 cup)
1/3 part tapioca flour (1 cup) (1/2 cup)
Combine and keep in covered container until needed.
- White
Rice Flour: Milled from polished white rice, bland
flavor, combines well with
- Other
flours to prevent a grainy texture.
-
- Potato Starch Flour: Very fine white flour,
bland taste, combines well with other flours.
- Used alone, it’s a gluten-free thickening agent
for cream soups, gravies, etc.
Tapioca flour (tapioca starch, cassava flour,
cassava starch): Light, white velvety flour from the
cassava root imparts a bit of "chew" to baked
goods and is excellent used in varying quantities with
other flours for baking.
**Xanthan gum –Powder milled from the dried
cell coat from a laboratory-grown microorganism called
Xanthomonas compestris. It’s the "glue"
or substitute for the gluten that binds the yeast bread
dough and other baking dough together. (If you spill
the gum, use a brush or vacuum to pick it up. When wet,
it’s very gooey.)
***If foil form: place risen dough in form on preheated
cooky sheet.
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