French Bread

French Bread                                    Serves 20 (makes 2 loafs)

Nothing is Better with a hot cup of soup then a crisp piece of French Bread, added bonus Gluten-Free.  From "The Gluten-Free, Hassle-Free Cookbook" to be released March 2015 by Marlisa Brown

This golden French bread, is so light that no one will ever think it is gluten-free.

2 Tbsp sugar

2 pkt rapid yeast

¼ cup warm water

11/2  cup gluten-free flour blend

1 ½  cups potato starch

½ cup tapioca flour

1 tsp xanthan gum

1 ½ tsp salt

2 eggs

2 Tbsp olive oil

2 tsp cider vinegar

¼ cup melted butter

1 cup sparkling water

1Tbsp sesame seeds

Gluten-free cooking spray or 1 tsp olive oil

  1. Dissolve yeast and half the sugar in ¼ cup warm water.
  2. Coat a two loaf French bread pan with parchment paper and spray with cooking spray or drizzle with 1 tsp olive oil.
  3. Mix together gluten free flour blend, potato starch, tapioca flour, xanthan gum and salt.
  4. Beat together eggs, remaining olive oil, cider vinegar, and melted butter, add flour blends, yeast mixture and sparkling water. Beat until all ingredients are combined.
  5. Preheat oven to 425 degrees F.
  6. Scoop dough into 3-4 mounds of dough on each side of the French dough pan. Flatten slightly with a wet spatula.
  7. Sprinkle dough with sesame seeds, and slash several times with a knife across the tops of the loaves.
  8. Bake for 30-35 minutes, until golden and they sound hollow when tapped on. If bread is browning too much while cooking cover with aluminum foil.
  9. Serve Gluten-Free French bread warm from the oven, or wrap and freeze until ready to eat.

 

Nutritional information: 169 calories, 2 grams protein, 28.3 grams carbohydrates, 5.2 grams fat, 27 milligrams cholesterol,  223 milligrams sodium,  < 1 gram fiber, 4.7 milligrams calcium,  < 1 milligram iron


Tip: 
Try adding some flax, psyillium or chia seeds for added flavor, nutrients and variety.


** Allergy Information: 
GF, SF, NF, PF, FF, SFF, V.  To keep soy free double check flour blend for soy and use a soy free cooking spray or the olive oil.  Double check the flour blend for nuts.  To make milk free use margarine in place of the butter.  To make egg free use an eggless egg substitute.  To make vegan use a milk free substitute, margarine in place of the butter, and a eggless egg substitute.

FODMAPs friendly

 

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