2 TBS Yeast
1 1/2 cups warm water
1 TBS sugar
2 cups white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
2 tsp. Xanthan Gum
1/4 cup powdered milk
1 3/4 tsp. salt
3 TBS oil
3 egg whites
1 tsp. apple cider vinegar
Dissolve sugar in warm water, then stir in yeast. Set aside to foam for 5 minutes.
Coat 2 French loaf shaped pans with cooking spray.
Combine flours, xanthan gum, milk, & salt. Blend on low speed of mixer. Add yeast mix to flour. Still on low speed - blend in oil, egg whites and vinegar. Beat on high speed for 2 minutes. Dough will be somewhat soft.
Spoon into prepared baking pans, shaping the dough into two French loaf shapes on a baking sheet or in French bread pans. Brush with milk or beaten eggs, if desired, for glossier crust.
(Did I mention how wonderful it is to use french bread pans? A necessity for gluten free french bread.)
Bake in preheated oven and for 30 minutes, or until bread is nicely browned.
Remove bread from pans and cool on wire rack.
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