bread - gluten free french loaf

By tinathorn

Ingredients

• 2 tablespoons dry active yeast
• 2 teaspoons sugar
• 1 1/2 cups warm water (it should be pretty warm to the touch but not hot)
• 3 teaspoons xanthan gum
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups superfine or Asian white rice flour
• 1 cup tapioca starch
• 1/2 cup superfine or Asian sweet rice flour
• 1 1/2 teaspoons kosher or fine sea salt
• 2 large eggs, lightly beaten
• 1 teaspoon apple cider vinegar
• 2 teaspoons cornmeal (optional)
• 2 tablespoons butter or Earth Balance, melted
• In place of the flours and starch, you can use 3 cups of a good quality all-purpose gluten-free flour blend or make your own (see page 47). Even if your flour blend has xanthan gum, still add the amount listed in the recipe.

Details

Servings 2
Adapted from simplygluten-free.com

Preparation

Step 1

Combine the yeast, sugar, and warm water in a bowl about twice the size of the mixture and whisk to dissolve the sugar. Let sit for 5-6 minutes (10 if the yeast has been in the refrigerator), or until it is foamy and doubled in size.

In a small bowl, mix the xanthan gum with the olive oil until the xanthan gum is dissolved.

Combine the white rice flour, tapioca starch, and sweet rice flour (or gluten-free flour blend) and salt in the bowl of a mixer fitted with a whisk attachment (or just the regular beaters – don’t use a dough hook) and mix to combine. Add the yeast mixture, xanthan gum mixture, eggs, and vinegar and mix on low to combine. Scrape down the sides of the bowl once. Turn the mixer to high and mix for 3 minutes.

Spray a French bread pan (with 2 forms) with gluten-free non-stick cooking spray or brush with more olive oil and sprinkle a teaspoon of cornmeal onto the bottom of each pan.

Spoon the batter into the forms and shape into ovals with a spatula. Using a razor blade or sharp knife, cut 3 or 4 diagonal slashes on top of each loaf. Cover the loaves with a clean kitchen towel and set in a warm, draft-free place to rise. Let rise for 30 minutes or until the loaves have doubled in size.

Place a baking pan on the floor of your oven (or on the bottom shelf) and fill it with about ½ inch of really hot water. Position the rack you are baking the bread on in the middle of the oven. Turn the oven on and preheat it to 400ºF.

Brush the top of the loaves with the melted butter or Earth

Balance and bake for 40-45 minutes, or until the loaves are golden brown and sound hollow when tapped. Let cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.