Gluten Free French Bread

Here is my recipe for incredible Gluten Free French Bread:
2 cups white rice flour
1 cup tapioca flour/starch
1 Tbs Xanthan Gum
1-1/2 tsp salt
2 Tbs sugar
2 Tbs rapid rise yeast
1-1/2 cups warm water (102-108 degrees F)
2 Tbs melted butter
3 egg whites
1 tsp apple cider vinegar

Let the dough rise for 25 minutes
In a 350 degree oven; bake 35 minutes uncovered, then another 35 minutes loosely covered with foil
Let the bread cool on a wire rack for 10-20 minutes before slicing.

Making gluten free French bread is really pretty easy. There are a couple of key elements to making a great loaf of bread. First you need the right pan for the job. Second you need to "proof" the yeast correctly.

This is a French Bread Pan. It sells for about $20 online or at a retail store.

Mix the dry ingredients together:
2 cups white rice flour

1 cup tapioca starch/flour

1 Tbs Xanthan Gum

1-1/2 tsp salt

Measure out the following before measuring the water:
2 Tbs fast rising yeast
2 Tbs sugar

This is a critical piece for proofing the yeast. The water must be warm enough to activate the yeast but not too hot to kill it. I usually aim for around 105 degrees.
1-1/2 cups of warm water (102-108 degrees F)

Add the yeast and sugar to the warm water. Stir once to incorporate the ingredients then let it proof for about 3-5 minutes. Don't worry if there are lumps of yeast in the water after you're done stirring. It should begin foaming up.

While you're waiting for the yeast to proof; add the following ingredients to the flour mixture:
3 egg whites
2 Tbs melted butter
1 tsp apple cider vinegar

Once the yeast has proofed (3-5min), pour the yeast, sugar, water mixture into the bowl and mix on medium speed for 3 minutes.

Divide the dough equally, half for each side of the pan.

Begin using the spatula to gently shape the dough into loaves.

Place bread in a warm area and loosely cover with a dish towel. Let the bread rise for 25 minutes. I usually turn the burners for my stove on for a minute to warm up and then shut them OFF before placing the pan on to rise.

After the bread has risen for 25 minutes; place it into a preheated 350 degree oven uncovered for 35 minutes.

We're getting close to the end. After baking uncovered for 35 minutes, loosely cover with foil and bake an additional 35 minutes for a total of 70 minutes in the oven.

Cool on a wire rack for 10-20 minutes (depending on how anxious you are to eat hot fresh bread)
Makes a great center piece. Ready to be topped with whatever your gluten free heart desires.

Enjoy!!!