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Ingredients
- 4 tablespoons Dry Active Yeast
- 4 teaspoons sugar
- 3 cups warm water (110-112 degrees F.)
- 2 tablespoons xanthan gum (or try a substitute for xanthan gum)
- 4 tablespoons olive oil
- 3 cups fine ground white rice flour
- 1 cup fine ground sweet rice flour
- 2 cups tapioca starch
- 1 tablespoons kosher or fine sea salt
- 4 large eggs, lightly beaten
- 2 teaspoons apple cider vinegar
- 4 teaspoons cornmeal
- 4 tablespoons butter, melted
Preparation
Step 1
Mix yeast and sugar in a medium bowl, then add warm water and whisk until sugar is dissolved.
Let the yeast water rest about 6 minutes. It should get foamy.
In a medium bowl, combine the xanthan gum with oil until gum is dissolved.
In a third bowl, combine flours, tapioca starch and salt.
Add the yeast mixture, xanthan gum mixture, eggs, and vinegar to the flour mixture and use a mixer on low to combine. Scrape sides to incorporate extra back into dough.
Spray muffin tin or silicone roll mold with oil or cooking spray and sprinkle with corn meal.
Spoon batter into the tin or mold and pat top until round, and then cross hatch each top with an X.
Cover the rolls with a clean kitchen towel or oiled plastic wrap, and place in cold oven.
Let rise 20-30 minutes. Rolls should double in size.
Half fill a baking dish with hot water and place on the floor of your oven, and preheat oven to 400 degrees F.
Brush the tops of the rolls with melted butter and bake for 2o minutes. Rolls should be golden brown.
Remove from oven, allow to cool for five minutes and then remove from pan and place on cooling rack. Allow to cool down for at least 10 minutes before enjoying (if you can wait that long!)
NOTE: You can use this recipe to make four gluten free French bread loaves on silicone or metal bread molds such this metal one or this silicon one. You will need to make 3-4 slices across the top to allow steam to leave the loaves as they bake. You will also need to increase baking time to 40 minutes, but watch the loaves closely and tap to test for doneness.