Finally, a decent gluten free, french bread!
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.
This recipe is courtesy of Bob's Red Mill GF Flour.