Gluten-Free French Bread

• Vegetarian
• Gluten free

• Refrigerated

  • 2 tsp Egg substitute
  • 3 Egg whites

• Baking & Spices

  • 1 1/2 tbsp Fast-rise yeast
  • 280 g Rice flour
  • 1 1/2 tsp Salt
  • 1 1/2 tbsp Sugar
  • 110 g Tapioca starch
  • 3 tsp Xanthan gum

• Oils & Vinegars

  • 1 tsp Vinegar

• Dairy

  • 1 1/2 tbsp Butter
  • 1 Butter

• Liquids

  • 360 ml Water

Found on blog.kitchenwaredirect.com.au

Ingredients

• 280 g rice flour
• 110 g tapioca starch
• 3 tsp xanthan gum
• 1 1/2 tsp salt
• 2 tsp egg substitute (optional)
• 1 1/2 tbsp sugar
• 360 ml lukewarm water
• 1 1/2 tbsp fast-rise yeast
• 1 1/2 tbsp butter, melted
• 3 egg whites, beaten slightly
• 1 tsp vinegar
• Melted butter, for brushing (optional)

Directions

• Using a heavy-duty mixer, blend the following on low: rice flour, tapioca star, xantham gum, salt and egg substitute.In a small bowl, dissolve sugar in the water and then add the yeast. When the mixture foams slightly, add the mixture to the dry ingredients. Next, add butter, egg whites and vinegar. With the mixer on high, beat the mixture for 3 minutes.Spoon dough into French bread pans.Make diagonal cuts a few inches apart. Brush with melted butter. Cover the dough and let rise until doubled, about 20-25 minutes.Preheat oven to 200 C. Bake for 40-45 minutes.Remove from pan and allow to cool.