Gluten-free food blogs

This french bread recipe is pretty good. It doesn't keep, just like regular french bread. I think you might like this one.

GLUTEN FREE FRENCH BREAD

2 tablespoons active dry yeast

1 tablespoon sugar

1 1/4 cups warm water (about 110 degrees)

3/4 cup sorghum flour

1 3/4 cups potato starch

1/2 cup tapioca flour

1 teaspoon xanthan gum

1 teaspoon guar gum

1/4 cup powdered milk

1 1/2 to 2 teaspoons salt

1 tablespoon butter or margarine, softened

1 teaspoon cider vinegar

4 large egg whites, at room temperature

Line a two-baguette French bread pan with parchment paper or coat with cooking spray.

In a small bowl, combine the yeast, sugar and water and stir until dissolved. Set aside for 5 minutes.

In a large bowl, use an electric mixer to combine the flour, potato starch, xanthan gum, guar gum, powdered milk, salt, butter, cider, 3 of the egg whites and the yeast mixture.

Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down the sides of the bowl as needed. The dough will be soft. Transfer half of the dough to each side of the prepared pan.

Use a wet spatula to smooth each into a 12-inch loaf.

Lightly beat the remaining egg white, them use a pastry brush to lightly coat the top of the loaves. Use a knife to cut 3 diagonal slashes (about 1/8 inch deep) across each loaf.

Place the pan on the middle rack of a cold oven. Set the oven to 425 degrees and bake 30 to 35 minutes, or until nicely browned. Remove the bread from the pans and cool completely on a wire rack before slicing. Makes 2 loaves.

---- Adapted from Carol Fenster's "Gluten-Free Quick & Easy" (Avery,
2007)

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