Gluten Free Easy, Easy, Easy! French Bread Recipe

by Carol Kicinski on November 11, 2011

Gluten Free Recipes | French Bread

[donotprint]Today is supposed to be a very lucky day – 11/11/11.  And personally, I am inclined to believe it.  It was lucky for me and I think lucky for you.  I had a gluten free bread baking recipe breakthrough.

As a person who spends most of her time creating gluten free recipes you can imagine that I get my fair share of emails asking if I have a really good recipe for gluten free bread. Before going gluten free I made a few loaves of bread (with varying degrees of success) but I was by no means a bread baker. When I get these emails I think “Why ask me? Why not ask a bread baking expert?

But the more I thought about it, the more I realized, I am probably the perfect person to ask. Why? Because:

1. I went for probably 15 years without eating bread so I know I can live without it – I would rather not eat bread than eat yucky, grainy, crumbly bread.
2. I love great food but I am also kind of lazy so I am always looking for the easiest way to make something.
3. I am not a person who finds it “relaxing” to knead dough by hand for 15 minutes. I wish I was that kind of person, but sadly when I do menial tasks for any period of time, my mind starts to wonder and that is never a good thing!
4. I am success driven, persistent and some might even say a little OCD – I will keep at something until I get it right.

So, I decided to put my mind to making great gluten free breads. I decided to start with French Bread. I did my homework, I studied first the traditional French Bread recipes and methods, then I looked at gluten free ingredients and studied how to make them work better and finally, I baked and baked and baked!

I played around with flours and baking times and methods until I got a gluten free French Bread recipe that was crunchy on the outside, tender on the inside, beautifully browned, tastes like what French Bread should taste like and was easy to make. I threw away a lot of bread, enlisted everyone I came across (including a good number of whom are regular gluten-eaters) in blind taste testing and finally, I am pleased to say, came up with a recipe I am happy with!  And I think YOU will love!

And you want to hear the very best thing? It is actually EASIER to make gluten free French Bread than it is to make the gluten-filled kind! Yes, you heard right – EASIER! No kneading, no double rising (I tried, better without) no hours until bread is ready. You can actually have lovely, perfect gluten free French Bread in about an hour and a half, start to finish!

Ok… so here are some tips I discovered:

Equipment

You are going to need a mixer – it is going to do pretty much all the work for you. (Don’t have a mixer? Head over HERE to enter to win a Kitchen Aid Stand Mixer!) You also need a French bread pan – gluten free bread needs support when it is rising and baking. Fortunately you can get one for under $20.00 – considering the cost of decent gluten free bread, an investment so worth it! The pans come either perforated or solid, I used both in testing and it didn’t make a huge difference but I did like the results from the perforated pans slightly more. And finally, unless you are dead certain your oven is totally accurate, run over to the hardware or grocery store and grab an oven thermometer for about 4 bucks – you should have one anyway!

Kneading

Remember when the internet was all abuzz about no-knead bread? Ha! That’s old news to us gluten free bakers! 3 minutes in the mixer and that’s pretty much it, no kneading what-so-ever!

Yeast

I got the best result from Dry Active Yeast. It needs to be “active” so if you have had a jar sitting in your fridge since you can’t remember when, go get a new one – it lasts about 6 months refrigerated, after that it may not be good any longer. If you do store your yeast in the fridge then it will take longer for the yeast to “proof”. You want the yeast mixture to pretty much double in size and be all foamy.

Flours

After testing all sorts of different flour combinations, what worked best was a simple combo of white rice flour, sweet rice flour (also called glutinous flour) and tapioca starch. I used all Asian flours (Erawan Brand) which are more finely milled and cost a fraction of the flours you get in the health food store. I also tested this recipe using my own flour and it came out really great (well…dahaaa!) and the dough was a tad easier to work with.

Gum and Fat

I found that mixing the xanthan gum with the fat (olive oil) before adding it to the batter made it work better. I wish I could tell you why, just trust me on this.

Prep

Get all your ingredients out, mix your yeast, blend the xanthan gum with the oil and lightly beat your eggs before you start to mix, it makes it easier. Do the steps in order as I give you in the recipe.

The Dough

If you were used to bread making in a former pre-gluten-free life you will think there is not enough flour in the dough because it has a consistency more like a thick batter than dough. Resist with every fiber of your being from adding more flour! This is just the way gluten free bread dough is. You need to spoon the dough into the pans and shape it with a spatula – it won’t magically turn into pretty ovals unless you do this.

Slashing the Dough

Cutting 3 or 4 diagonal slashes into the top of the dough will help the steam escape while it is baking giving you a lovely, tender texture.

Prepping the Pans

Either spray your French Bread pans with gluten-free, non-stick cooking spray or brush with oil before putting the dough into the pans to rise. For a really authentic bottom, sprinkle a teaspoon of cornmeal on the bottom of the pans after you oil them up. It isn’t completely necessary but it does add that certain je ne se qua (fancy French term for “a certain something”). If using the perforated pans, place them on top of a baking sheet to oil and dust with cornmeal or you will have a mess to clean. Do not bake the bread on the baking sheet however, just put the French bread pan right on the oven rack.

Browning

I tested everything I could think of to get the perfect brown on the French Bread and what I found gave the best color came from brushing the loaves with melted butter just before baking. The good news is that they also came out beautifully browned with a brushing of melted Earth Balance as well – keeping the bread totally dairy free if need be.

Humidity

To get that crunchy crust and tender inside so characteristic of good French Bread it should bake in a humid environment. This is easily created by putting a pan of hot water into the oven while it preheats and just leaving it there while the bread is baking. You can also spritz the oven occasionally with water from a spray bottle but then you have to remember to do it whereas the pan of water just sits there and does its job.

Here’s how the whole thing goes:

Gluten Free Recipes | French Bread Mix the yeast, sugar and warm water – whisk to dissolve

 

Gluten Free Recipes | French Bread Let the yeast “proof” until foamy and doubled in volume

 

Gluten Free Recipes | French Bread Get all your ingredients ready before mixing

 

Gluten Free Recipes | French Bread The dough will look more like batter than dough

 

Gluten Free Recipes | French Bread Oil pan and sprinkle with some cornmeal

 

Gluten Free Recipes | French Bread Spoon batter into pans, shape into ovals and slash the top 3 or 4 times

 

Gluten Free Recipes | French Bread Place a pan of hot water into the bottom of oven

 

Gluten Free Recipes | French Bread Let the dough rise until it has doubled in size

 

Gluten Free Recipes | French Bread Voila!

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Gluten Free Easy, Easy, Easy! French Bread Recipe

Ingredients

2 tablespoons Dry Active Yeast
2 teaspoons sugar
1½ cups warm water (it should be pretty warm to the touch but not hot)
3 teaspoons xanthan gum
2 tablespoons olive oil
*1½ cups super fine or Asian white rice flour
*½ cup superfine or Asian sweet rice flour
*1 cup tapioca starch
1½ teaspoons kosher or fine sea salt
2 large eggs, lightly beaten
1 teaspoon apple cider vinegar
2 teaspoons cornmeal – optional
2 tablespoons butter or Earth Balance, melted

*in place of the flours and starch you can use 3 cups of a good, pastry quality gluten free flour blend

Directions

Combine the yeast, sugar and warm water in a bowl about twice the size of the mixture and whisk to dissolve the sugar. Let sit for 5 -6 minutes (10 if the yeast has been in the fridge) or until it is foamy and doubled in size.

In a small bowl stir the xanthan gum with the olive oil until the xanthan gum is dissolved.

Combine the flours, tapioca starch (or gluten free flour blend) and salt in the bowl of a mixer fitted with a whisk attachment (or just the regular beaters – don’t use a dough hook) and mix to combine. Add the yeast mixture, xanthan gum mixture, eggs and vinegar and mix on low to combine. Scrap down the sides of the bowl once. Turn the mixer to high and mix for 3 minutes.

Spray a French bread pan (with 2 forms) with gluten-free, non-stick cooking spray or brush with more olive oil and sprinkle a teaspoon of cornmeal onto the bottom of each pan.

Spoon the batter into the forms and shape into an oval with a spatula. Using a razor blade or sharp knife cut 3 or 4 diagonal slashes on top of each loaf. Cover the loaves with a clean kitchen towel and set in a warm, draft-free place to rise. Let rise for 30 minutes or until the loaves have doubled in size.

Place a baking pan on the floor of your oven (or on the bottom shelf) and fill it with about an inch of really hot water. Position the rack you are baking the bread on in the middle of the oven. Turn the oven on and preheat to 400 degrees.

Brush the top of the loaves with the melted butter or Earth Balance and bake for 40 – 45 minutes or until the loaves are golden brown and sound hollow when tapped. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

You can also make crusty rolls by scooping the dough into 2 standard sized muffin tins, letting them rise 30 minutes and baking for about 20 minutes.

Servings

A gluten free recipe that makes 2 loaves of French Bread or 24 Crusty Rolls.

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{ 177 comments… read them below or add one }

Lauren November 11, 2011 at 12:05 pm

You had me at “Easy, Easy, Easy”! I must try this recipe!

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Carol Kicinski November 11, 2011 at 1:17 pm

haha! Yes, you must!

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Deborah Peters November 11, 2011 at 12:24 pm

Those are beautiful and do not even look gluten free! They look normal! I can’t wait to try them, I’m always looking for gluten free recipes and dining to share on my site, thank you. :) Deborah

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Carol Kicinski November 11, 2011 at 1:17 pm

Thank you Deborah!

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Zoe November 11, 2011 at 12:33 pm

That bread looks fabulous, Carol! That’s one of the best homemade gluten-free breads I’ve seen – and it does look so easy. (I will say, though, I’ve never made the traditional, gluten-filled French bread. I actually have little experience in bread making.) Great work!

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Carol Kicinski November 11, 2011 at 1:17 pm

Thanks Zoe and trust me – it is easy!

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Cara November 11, 2011 at 3:59 pm

teehee, like you, I often wonder, “why the heck does this person think I know this?” Then I step back and try to feel flattered that people think I’m smart ;) Wonderful post, I love that you have taken the time to fully describe every important bit of the ingredients and method. I know many people will appreciate this!

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Carol Kicinski November 12, 2011 at 8:55 pm

Thanks Cara and yes, I do feel flattered as should you!

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Kate November 11, 2011 at 4:09 pm

Nice job! And now it it our lucky day because we have a new recipe to try this weekend. Thanks!

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Carol Kicinski November 12, 2011 at 8:55 pm

Ah, thanks Kate!

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Wendy November 11, 2011 at 4:19 pm

I’ve given up on gluten-free French bread because there seem to be so many steps to most recipes and I, too, am lazy that way. Guess I’ll have to dig my French bread pan out of the basement and give it another try.

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Carol Kicinski November 12, 2011 at 8:56 pm

Well, I am the queen of lazy so yep, go down to the basement and dig ‘em up! xo, c

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Stephanie November 11, 2011 at 6:34 pm

This looks sooooo easy!! I want to make bread so bad, but I am kind of lazy and don’t want to do the kneading and waiting and kneading. I do have a mixer. I am definitely going to make this. BTW- does it freeze well? I like to keep bread in my freezer to have with soups.

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Carol Kicinski November 12, 2011 at 8:57 pm

Thanks Stephanie and YES, it freezes very well. Just wrap tightly and freeze!

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Maggie November 11, 2011 at 8:24 pm

Carol those are gorgeous! Congratulations. OCD comes in handy sometimes, doesn’t it :) I think I might be taking french bread to our Christmas dinner this year! Thank you.

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Carol Kicinski November 12, 2011 at 8:57 pm

Thanks Maggie and yes, fortunately being a little OCd has purposes other than driving those around me crazy :) xo,c

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Sean November 12, 2011 at 12:30 am

Carol – are there are any modifications for baking at higher altitudes?

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Carol Kicinski November 12, 2011 at 8:18 am

Hi Sean,
I live like an inch of two above sea level (ok probably an exaggeration but the Gulf of Mexico is right out my front door and it is almost level with the ground) so I don’t have personal experience with high altitude baking but I did some research for you. It seems that yeast proofs faster at high altitudes so you should most likely cut back on the rising time, do not leave out the salt (that helps slow down the rising time) in fact one article suggested increasing the salt by 25% – just fyi I made 2 batches using more salt and we loved it, I decreased the amount because it seemed to rise better here with less but the taste was the same. One article suggested decreasing the amount of yeast by 25%. Another said to increase the liquid by 1 tablespoon above 3000 ft, 3 tablespoons above 5000 ft and 5 tablespoons above 7000 ft. I got conflicting information about adjusting time and temperature – some said increase the temp and lower the baking time and some said the opposite – oy! Here is a link that should help, I trusted it the most

http://www.livestrong.com/article/495507-gluten-free-baking-at-a-high-altitude/

Good luck and please, if you have a chance – report back here with what you find out.

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Sean November 14, 2011 at 9:11 pm

Hi Carol – I made your French bread tonight and decided to follow the recipe as is. Two small problems; I forgot to get an oven thermometer, and I forgot the brushed on butter until about half way through. All that aside, the bread came out looking and smelling amazing (I took pics and will upload later). However, I find the inside of the sliced French bread to be “tacky” to the touch, if that makes any sense. It almost seems like it wasn’t baked quite enough….maybe another 10 minutes or so? What would happen if I over-baked the bread? Like you, I will try, try again!

BTW, I’ve never ever made bread before. Is proofing yeast supposed to smell that yucky? ;)

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Carol Kicinski November 15, 2011 at 7:16 am

Hi Sean – haha proofing yeast has a very “yeasty” smell. My guess is that your oven may run a tad hotter than mine so just turn it down 25 degrees and cook longer – 10 minutes or so. I don’t think you will over bake it. You would have to leave it in a really long time to overbake it. Make sure the bread sounds hollow when you tap it. Also I got a few loves when I was working on the recipe that were a bit wet inside – they were great toasted so don’t toss it out!

Good job an your first loaf of bread :) And make these little adjustments and I think all will be well! :)

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Sean November 16, 2011 at 8:15 pm

After almost a day & half since baking them, the bread was still so moist and delicious, I decided to take it into work and try it on one of my GF co-workers (there are about 7 of us – we call ourselves The Glutineers). She loved it, so I let the rest of the group know that I had “from scratch” French bread with real butter available. Within a couple hours I had one marriage proposal and an offer to buy all future loaves. :D

I am baking two more loaves tonight for that first co-worker; she also has 2 daughters who need to eat GF. I will be trying the reduction in temp and addition of time to see if that makes a difference although with that loaf today, I would not change a thing.

Thank you again, Carol, for this wonderful, incredible, fantastic and EASY recipe, and also for being so generous with your time in answering my questions.

THANK YOU!!!!!!!!

Jen January 3, 2012 at 3:41 pm

so I just made these- I made the rolls, they are tasty- but mine came out gummy on the inside- a lot like Chebe, if you have had that. It was definitely done on the outside. SO I will try reducing the temp and baking a bit longer next time.

Brenda Matheson November 12, 2011 at 6:35 am

This is a great recipe, Thank You

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Carol Kicinski November 12, 2011 at 8:58 pm

Thanks Brenda

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Brenda Matheson November 12, 2011 at 6:38 am

This is a great recipe. I will be trying this very soon, It will be a different variety for a change. Thank You. I am glad I found your site.

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Carol Kicinski November 12, 2011 at 7:59 am

Hi Benda, welcome. I am glad you stopped but, enjoy!

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InTolerantChef November 12, 2011 at 6:47 am

These look just so lovely! I’ll certainly be trying them- I miss garlic bread loaves sooo much and these would work beautifully! Yumm…

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Carol Kicinski November 12, 2011 at 7:59 am

Me too and I was missing brochette too – now that I have a few extra loaves it’s time for that! :)

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Emma Galloway November 12, 2011 at 7:41 am

Oh my you CLEVER thing!!! This is by far the easiest gf french bread recipe I’ve ever come across. Thank you, thank you, thank you! Xxx

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Carol Kicinski November 12, 2011 at 7:58 am

My pleasure Emma and thank YOU!

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Cassidy November 12, 2011 at 9:09 am

I’m really looking forward to this recipe and I love, love, love how easy it is! I bought a french bread pan about a year ago but have only made french bread once (it didn’t turn out that special). Thanks for the recipe :)

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Carol Kicinski November 12, 2011 at 8:58 pm

My pleasure Casidy, Enjoy!

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Kim November 12, 2011 at 11:48 am

This looks amazing. I can’t wait to try it. I just wanted to verify that if I’m using a flour blend, that I would only use 1 1/2 cups instead of the rice flours and tapioca starch. It looks like in the original recipe that the rice flours and tapioca starch adds up to 3 cups total.

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Carol Kicinski November 12, 2011 at 8:59 pm

Yilkes! Good catch on my typo Kim – no – it is 3 cups total of flour blend. I corrected the recipe. Thank you so much!

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Nancy November 12, 2011 at 11:50 am

Wow! I’m so excited about this post. The bread looks absolutely wonderful. Thanks for all your efforts in creating the recipe. I have to run out to purchase some french bread pans but like you said this will be a very worthwhile investment. Thank you!

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Carol Kicinski November 12, 2011 at 8:59 pm

My pleasure, enjoy Nancy!

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Anne November 12, 2011 at 12:07 pm

Thank you for this lovely recipe:) I will try this out:) :) I have not made a lot of bread here lately:)Its time:)

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Carol Kicinski November 12, 2011 at 9:00 pm

And it is so nice when the house smells of baking bread, don’t you think?

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Lynne H November 12, 2011 at 11:35 pm

Carol – WOW – Thank you so much!! I have not had bread in a long time and this french bread looks very easy. My hubby just bought me a new Kitchen Aid stand mixer and I’m so excited I can make the bread with it. Thank you for working so hard to make such a wonderful bread. I am running right out to get me the french bread pans so that I can make this. Thank you!!!

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Kim (Cook It Allergy Free) November 13, 2011 at 11:17 pm

I am going to hug you right now (well, virtually, of course). Kurt has been asking for a good french bread recipe. I will be making this for him now for certain. But ONLY ONLY because you said it was easy, easy, easy. ;) This really does look totally awesome. And since my KitchenAid gets used just about every other day in this house, I will be happy to put it to this use for sure! You are awesome, girlie!
xo
k

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Carol Kicinski November 14, 2011 at 9:47 am

I love virtual hugs almost as much as I love real ones! Enjoy! xo!!!!!

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Arlinda November 15, 2011 at 3:12 pm

What happens if you leave out the xantham gum?

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Carol Kicinski November 16, 2011 at 8:42 am

I didn’t try so I don’t know. I think it won’t hold up properly and be crumbly but I can’t say for certain. I leave xanthan gum out of lots of things but so far I have not had good results when I left it out of anything that has yeast in it.

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Bananas November 16, 2011 at 12:26 pm

Hi there– my fab coworker just brought in this amazing bread for us wheat-freers to try. Thumbs way up! My question to you is, can it be made with brown rice (or similar “more whole” flour) to up the fibre/whole foods nature of the loaf? It’s so hard to find good-sources of low GI & fibre when you don’t do bran/wheat etc…

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Carol Kicinski November 18, 2011 at 9:00 am

Although I have not tried it in this particular recipe, I have had great success baking with Superfine brown rice flour from Authentic Foods – you can get it on the internet or in some health food stores. Their brown rice flour is whole grain and milled so finely it doesn’t have that gritty texture associated with gluten free bread. I am certain it would work really well in this recipe. Thanks for stopping by!

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Susan November 17, 2011 at 12:02 am

Hi, Carol – I really hate to tell you this (since you’re one of my top favorite cookbook authors, and I haven’t had a single failure yet from your wonderful cookbook), but the French phrase is “je ne sais quoi” (thanks to my long ago high school French classes) and it means “something that cannot be adequately described or expressed” – definition from Merriam-Webster. I am looking forward to trying your French bread recipe. Thank you!

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Carol Kicinski November 18, 2011 at 8:57 am

Oops! Well the only language I speak other than English is pig latin so I defer to your expertise :) Thanks for clearing this up!

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Valerie November 17, 2011 at 9:20 am

I’ve been baking gluten free for over 20 years and have never had much success with breads . . . Yesterday I bought french bread pans and last night I made your recipe and loved it!!! This morning I made french toast with the left overs – quite possibly the best french toast I’ve ever had!!! I will definitely be making this recipe again and again.

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Carol Kicinski November 18, 2011 at 8:55 am

Thank you Valarie and YAY!!!!

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Cheyenne November 17, 2011 at 8:40 pm

This looks great. I’m wondering if you’ve made any vegan breads? I haven’t had much success w/ egg substitutes & since I cannot have gluten & do not eat animal products, I’m missing my breads a lot these days! :) Thanks!

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Carol Kicinski November 18, 2011 at 8:55 am

Not traditional breads yet – I will mot likely tackle this in the future. I wil of course let the world know when I figure it out!

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Carol Kicinski November 18, 2011 at 9:42 am

Sean I just have to say it was my pleasure! The only thing I want in return is an invite to the wedding! :) Thank you so much for stopping back by with the results.

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Sean November 19, 2011 at 12:37 pm

Thanks Carol! I was wondering, have you ever used egg replacer in this recipe, or heard of anyone using it? I know some folks who can’t have egg and was wondering about the replacer. I might just give it a whirl this weekend as an experiment.

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Carol Kicinski November 20, 2011 at 7:42 am

I have not tried egg replacer – my thoughts are it would be ok since there are only 2 eggs in the recipe. It seems like when you go over 2 eggs replaced in a recipe it doesn’t work as well. I guess the thing to find out is if egg replacer has protein in it – that’s what is needed from the eggs.

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Emily Voigt November 18, 2011 at 12:55 pm

Carol, this is an amazing recipe! I grew up with fresh baked bread, we didn’t purchase the stuff in the store! Since finding out I have celiac I have missed my bread! It was so good I even took a loaf to my mom and she was amazed! She is very critical of bread and even said if I hadn’t told her it was gf she might not have known. My family of 5 ate an entire loaf the night I made it! Thank you so much for your time and energy perfecting this recipe!!

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Carol Kicinski November 18, 2011 at 1:06 pm

It is my pleasure Emily! Thank you for reporting back!

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Tammi L Coles November 19, 2011 at 9:01 am

A friend and I tried this out last night and, despite a goof (for which we had to compensate with more water and sugar) and some salt oversight (at which point were we supposed to add that??), they turned out spectacularly.

Just got your soft bread rolls mail this morning, so will give those a try next. Thanks for all you do!

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Tricia November 20, 2011 at 5:09 pm

Have you tried this with just egg whites/ no yolks? I have found bread with whites only has a much better consistency. I’m going to try it on your recipe.

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Carol Kicinski November 21, 2011 at 8:07 am

Hi Tricia – yes I did and it was good. I didn’t see a huge difference and when ever possible I try to make my recipes without waste becuase some don’t like to have to toss the yolks but if you just want to use the whites go for it! Thanks for stopping by!

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Diane Eblin-thewholegang November 21, 2011 at 7:47 pm

Carol you’ve outdone yourself. These look incredible.

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Carol Kicinski November 23, 2011 at 7:19 am

Thank you my friend!

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Cindy November 27, 2011 at 6:41 pm

Carol you are amazing! This bread is Wonderful! :)
It’s Grey cup day, thought I’d whip up this bread to go with my famous Chili. You are right is is easy and it’s a hit! Thanks to you! Of course it doesn’t look as good as yours…however I went onsite and ordered the French Bread pan. Can hardly wait until it arrives.
Off the topic abit, I was wondering if you have pasta dough receipes in any of your cook books? I just ordered the Kitchen Aid Pasta Maker set.
Thanks for your expertise and sharing your knowledge with all of us Carol.

Cindy

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Carol Kicinski November 28, 2011 at 4:03 pm

Ah thanks Cindy! Glad you enjoyed it and the pan will help with the shape for sure! I have a recipe for fresh gluten free pasta on my site – here’s the link http://simplygluten-free.com/blog/2011/01/gluten-free-fresh-pasta.html

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Cindy November 28, 2011 at 6:24 pm

Thanks for the link Carol. As soon as my Pasta Plus set arrives I’ll be making your recipe!! :)

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Carol Kicinski November 30, 2011 at 8:17 am

Great Cindy – I am excited for you!

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Lorraine November 29, 2011 at 10:11 pm

My, those are some tasty-looking preserves that you are serving with your French bread! Enjoy! I’m going to try this recipe!

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Carol Kicinski November 30, 2011 at 8:14 am

Oh very tasty Lorraine! Thank you and enjoy!

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Mrs. G December 7, 2011 at 4:07 pm

After accidentally making without the salt once (oops!) I did try again and found some good uses for this bread. My review: http://sowingtheseedsoffamily.blogspot.com/2011/12/french-bread.html

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Carol Kicinski December 8, 2011 at 4:00 pm

Great, thanks for reporting back!

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Mrs G December 15, 2011 at 8:21 pm

Follow up: this recipe is soooooo great for garlic bread and crostini.

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charity December 18, 2011 at 2:13 pm

This might sound silly but if I don’t have a stand mixer can I use a hand one?

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Sabrina December 21, 2011 at 3:10 pm

Wow! So I had already checked your cookbook out of the library to give it a “trial run” before deciding to buy (which of course – I immediately put on my amazon list to buy and should have it by Christmas – it is SUCH a good book!). The party cake made for AWESOME vanilla cupcakes (made them before noticing that you actually had a vanilla cupcake recipe in there, lol!) and the No Bake Chocolate Truffle? AMAZING! Oh and do not even get me started on the Snickerdoodles! I use your flour blend in most all of my baking now, SO happy with it! So yesterday, I decided to give this French Bread a go since we were having homemade soup for supper. I’ve tried baguettes before and they never rose quite well enough and got crispy enough. These? These.were.more.than.I.could.have.EVER.asked for! Thanks for the recipe, love the blog and the posts on FB!

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Carol Kicinski December 22, 2011 at 5:29 pm

THANK YOU Sabrina! Enjoy.
xo,
carol

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Krista December 28, 2011 at 8:47 pm

This recipe looks great! But I miss the flavor of authentic sourdough bread … Have you come up with a recipe for that yet? Thanks!

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Carol Kicinski December 29, 2011 at 8:43 am

No, not yet. I am from the San Francisco area and I miss authentic sour dough too

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Kevin January 10, 2012 at 11:19 am

Can you freeze the dough and bake “small” loafs at a later time?

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Carol Kicinski January 10, 2012 at 2:25 pm

I did not try to freeze them unbaked but I did bake and freeze then reheat later. It was very good and tasted fresh.

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Suzanne January 12, 2012 at 11:26 pm

Hi Carol,
This looks wonderful!!!! My daughter is wheat sensitive, but ok with gluten. (I’m still not quite sure I have that straight in my mind :) ) I’m just looking for gluten free bread recipes, because they are easier to find than just ‘wheat-free’ recipes. My question is: Any chance I can put all of the ingredients in my bread machine & still have it turn out all pretty? I know it won’t be long like french bread….but golden & tasty in any shape is good for us :)
Thanks so much!!!!

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Carol Kicinski January 13, 2012 at 7:56 am

Hi Suzanne – I don’t understand that either unless she is fine with corn and rice glutens and not wheat gluten. Or does that mean she can not have wheat but is ok with barley and rye? You have me going here. But anyway, I have not tried it. If you can set your machine so it only does 1 rise I think that would be better. I made this bread using milk instead of water and buutter instead of oil and baked it in a loaf pan, it came out wonderful, so I am guessing the bread machine should do fine. Can you check back with me and let me know?

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Mel January 14, 2012 at 11:51 pm

Thank you! Thank you! Thank you! I just made this bread tonight and I am over the moon with the results!! I had given up all hope of ever enjoying a good tasting bread again when I found out I was gluten intolerant but you put a big smile on this bread-lovin’ gal’s face. :) This recipe is simply FABULOUS.

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Carol Kicinski January 15, 2012 at 8:22 am

Thank you so much MEl for reporting back! I am glad you enjoyed it!

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Amy January 16, 2012 at 6:36 pm

Carol, This recipe was fantastic! Thanks for sharing it with us. I am trying to transition my 4-year old to a GF diet, and I need recipes like this to hook him. My 2-year old has been GF for most of her solid food life :) and she really enjoyed eating garlic bread with the rest of her family thanks to your delicious french bread recipe. I am going to tinker with this to see if I can use the breadmaker…I’ll report back if I have any success. Thanks again!

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Carol Kicinski January 16, 2012 at 10:41 pm

Thank you Amy and yes, please do report back on the bread maker! HAve not had time to play around with that yet so I am dying to know!

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Joanne Robinson February 14, 2012 at 8:14 pm

I want to try this french bread recipe but I cannot find the perforated french bread baking pan. Also, I cannot find any tapioca starch used in some of the recipes. Where might I find these?

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Carol Kicinski February 15, 2012 at 11:08 pm

Hi Joanne,

I got my bread pan from Bed Bath and Beyond and they also sell them on Amazon. As far as tapioca starch goes, you can google it and find on the internet or try the local health food store or Asian market. It is also sold on Amazon.

Good luck!

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ChookieLove February 23, 2012 at 12:37 pm

Thanks for another great recipe! For those who wondering about egg substitutes, the loaf came out really well. We use Orgran egg replacer, its convienient, cheap and lactose, gluten and egg (obviously =D) free. I would suggest adding an extra 1/4 cup of moisture though, but it might have something more to do with climate (we are in oz). Anyway my kids approve so thanks again!

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Carol Kicinski February 23, 2012 at 8:46 pm

My pleasure and thanks for the egg sub. Yes, humidity may play a role or the egg replacer may just require a bit more moisture but in any case thanks!!!

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Maryetta Little February 27, 2012 at 12:59 am

Carol, I made this bread today with your flour and it is absolutely wonderful !!!!! Will definitely be ordering more of your flour blend ! I’m also using it to make Amish Friendship Bread and my starter is in progress. I’ve also made a gluten starter to bake bread for our dau. and family and the gluten free starter with your flour blend, is doing just as well as the regular gluten starter. We can have the friendship bread again, thanks to your gluten free all purpose flour blend ! Thank you for all you do.

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Carol Kicinski February 28, 2012 at 8:02 pm

Oh, thank you so much Maryetta! Would love to know more about your Amish Friendship bread!

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Maryetta Little March 20, 2012 at 12:03 pm

Carol, I made 2 loaves of gluten free Amish Friendship Bread for my husband and I and 2 loaves of the reg. (for our kids) and the gluten free ones with your all purpose flour blend, turned out beautifully, just as well as the regular ! We were so pleased ! It froze just as well as the regular, also ! Anyone who loves Amish Friendship Bread (sourdough sweet bread), and is gluten intolerant, should use your all purpose flour blend to make the starter and to make the bread with a starter on baking day. The only thing I changed from the recipe I used before having to go gluten free, was using your flour. It worked like a dream !!!! Thank you so much for your time and patience, in helping us to bake better on gluten free.

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Carol Kicinski March 20, 2012 at 5:25 pm

Thank you so much Maryetta. I am so happy the flour is working out for you and you are pleased!

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Jeanette March 1, 2012 at 9:32 pm

Just made this bread for the third time. First two times into hotdog buns this time french bread. Family ate it as well today, they were pleasantly surprised and thought it was very good, thought it was softer than it looked on the crust. I really like it. (They are not gf)

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Carol Kicinski March 2, 2012 at 9:13 am

Thanks for letting me know, I would never have thought to make these as hot dog buns but what a great idea! How did you form them? Do you have a special pan or did you just shape them onto baking sheets? You have my thoughts racing right now – I could make hoagie buns! DO you know how long its been since I had a really great gluten free submarine sandwich? Glad you family enjoyed them.

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Angie March 7, 2012 at 10:15 pm

Can this be made with something other than rice flours? I am dairy/soy free, and was also told today from my naturopath to start avoiding wheat AND rice because they are affecting my adrenal glands & thyroid. Pretty soon I am going to have to live on air! :-)

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Carol Kicinski March 10, 2012 at 6:51 am

Oh dear – I think it would work fine with other flours – can you use sorghum? I would try replacing the rice flour with that. I haven’t tried myself but I see no reason why it would not work. Let me know if you try it and your results!

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amanda March 10, 2012 at 6:41 pm

I tried to make this tonight and the dough was way to liquidy. I don’t have a proper kitchen aid, just beaters–could this make a difference? The consistency was more like pancake batter than a tacky dough that can hold a shape like in the photo.

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Carol Kicinski March 16, 2012 at 6:28 am

I think not using a stand mixer may be the difference. Off the top of my head I would say it needs to beat longer with a hand mixer. There is something about the beating that makes it work. I wish I understood the science better. My guess off the top of my head is that with regular beaters you would need to beat for something like 10 minutes – not fun but just think of something pleasant like George Clooney (or who ever you like) while doing it to pass the time.

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David March 17, 2012 at 11:37 pm

Crusty rolls just came out of the oven. Excellent. Exactly what I needed to complete my GF gumbo tonight. Thanks.

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Carol Kicinski March 19, 2012 at 5:54 pm

My pleasure David! Thanks for reporting back!

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Heather March 23, 2012 at 7:07 am

I wanted to let you know I made this for the first time this morning (have to do something when kids get up at 4am!) and it is divine. It is THE BEST gluten free bread I have had – shop bought, scratch or packet made. Thankyou. I’m just about to do my second batch for the day for hamburgers tonight. Its been a year since my 6 year old son has had a hamburger! I now have a fabulous recipe to work with and add my own tweaks to.

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Marni April 14, 2012 at 1:04 pm

So, I bought the pan and tried the bread. Everything looked good until it rose; throught the holes in the pan, over the sides, off the end. Made a giant mess. The only variation on the recipe was using guar gum for the xanthan since I am allergic to corn. Up to the rising stage it all looked like your pictures. I even use a Ktichen Aid stand mixer. What did I do wrong? I have made my own whole wheat bread for over 30 years with no problems. Cooking gluten free seems to be a major flop for me.

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Carol Kicinski April 15, 2012 at 2:10 pm

Hi Marni – I am wondering how warm your kitchen was – it sounds like it rose too much. I can not imagine that the guar gum would make a difference but I have never tried using it. This has me a little stumped, maybe if you can tell me more about the rising process I can help better.

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Heather April 21, 2012 at 12:07 am

Has anyone successfully made this bread with brown rice flour? I cannot get it to work. It seems that the brown rice flour soaks up much more liquid so becomes a very stiff dough but if I add more liquid, the baked result is a gummy mess inside a crust.

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Carol Kicinski April 21, 2012 at 3:19 pm

Hi Heather – I played around fr weeks with this recipe and found that the combination of flours I list in the recipe is what worked. Maybe someone else has had luck with converting the recipe to use brown rice flour.

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Sereyna April 25, 2012 at 4:55 am

Delicious!! Made this for lunch, but as free form rolls rather than a French loaf. It was absolutely fabulous. It was declared a success by everyone, with both the wheat and non-wheat eaters commenting that “you’d never know it was gluten free”. I topped a few rolls with garlic/rosemary and others with grated Parmesan and they were honestly to die for. Thanks for the recipe!

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Sereyna April 25, 2012 at 5:00 am

p.s I made mine in my Thermomix, am going to link to your site on the Thermomix recipe forum to share my tweaks specifically for that device, but also to spread the good news on such delicious bread.

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Carol Kicinski April 25, 2012 at 9:24 am

Great, I will check it out!

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Carol Kicinski April 25, 2012 at 9:24 am

Thanks Sereyna – I am so happy you enjoyed the recipe!

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Linda June 9, 2012 at 7:32 pm

Coming from a family of bakers, my mom is well known for her wonderful pies, and my daughter is a pastry chef, and having made a name for myself with my breads I was devistated when I was told that I was highly gluten intolerant. I have always been VERY picky about my bread and so finding your recipe was wonderful! I invested in all the right ingredients and it turned out perfect. The crusty outside comes back with a few minutes in the toaster oven if you store the bread and it makes great rolls. I use my giant muffin pan and I purchased some Anchor Hocking oval glass dishes to make my rolls in. Now I can have hambergers again and crusty rolls for sub sandwitches. Thank you so much!

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Carol Kicinski June 11, 2012 at 1:21 pm

Thank you linda and I too find that this recipe is easy to modify into other things. I am so happy you are enjoying the recipe!

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Linda June 9, 2012 at 7:35 pm

After reading Marni’s post I would suggest that she make her loaves shinnier and longer and not let them rise as long. My first attempt was in a warm kitchen as it was in the high ninety’s outside and mine rose too much. I corrected the problem suring high heat and humidity by doing the above.

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Carol Kicinski June 11, 2012 at 1:20 pm

Thanks Linda!

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Dede July 24, 2012 at 5:21 pm

Found this today, giving it a try tonight.

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Joanne July 29, 2012 at 3:40 pm

Carol, Can I use a regular loaf pan or shape free hand? I really don’t want to buy another pan. Thanks Joanne

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Carol Kicinski July 29, 2012 at 3:44 pm

I made it in a loaf pan and it worked great – it takes a little longer to bake, make sure the loaf sounds hollow or it won’t be cooked through. The batter is too soft to hold up to free form shaping.

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Emily September 6, 2012 at 7:34 pm

Fabulous Bread !!! I think that the yeast should be 2 tsp not tablespoons ? It was a little salty for my family, so I cut the salt in half. I was able to make the dough in my bread machine. I just did the prep on the yeast and the olive oil separately, then put it all together in the machine. I cooked it in the oven in a regular bread pan. Great recipe ! Thanks !!! Even my kids who aren’t gluten free LOVED it !

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Carol Kicinski September 9, 2012 at 5:05 pm

So glad you enjoyed it Emily.

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KJ October 1, 2012 at 12:49 am

Made this bread tonight and it is FABULOUS! Texture, perfect. Taste, exquisite. My gluten-eating family could not taste any difference between it and a traditional French loaf. BUT MY BREAD DIDN’T RISE. Twenty minutes in the (unheated) oven to be free from drafts — but no rise to speak of. Yeast was fresh (bought just today from a local health-food store) and at room temperature. Warm water was 100 degrees F by thermometer. My oven baked the bread precisely and evenly, so I doubt it was the oven temp. What could I be doing wrong?!? (Regardless, this bread is DELICIOUS!)

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Carol Kicinski October 1, 2012 at 5:40 pm

Hmmm. Did the yeast get foamy? That’s the first question. Let me know and we can go from there.

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KJ October 4, 2012 at 5:03 pm

The yeast did foam, a little — not as much as in your photograph. But the yeast should have been fresh, bought from my local health-food store and showing a use-by date of April, 2014! I wonder if adding a little cream of tartar next time would help …?

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Carol Kicinski October 5, 2012 at 6:50 pm

I have never tried adding cream of tartar but it cold help. I am thinking maybe the water could be a little warmer and you let it stand a bit longer. Also did you add some sugar to the yeast mixture to help it “grow”. I have made this recipe a zillion times and never had any trouble with it rising. Sometimes when the yeast or my kitchen is cooler, I have to let the yeast proof longer first. Also I let the bread rise in a warm place. I put it right by the oven wile it is preheating. The only other time someone had trouble with rising was when their kitchen was cool (they kept their house pretty cool). Ideal it should be warm for bread to rise. Once they got the bread into a warmer place it rose just fine. I hope this helps but if not, let’s work on it some more!

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Jill October 16, 2012 at 4:57 pm

My teenager has recently had to go gf due to a sensitivity. She was missing many staples since she LOVES bread. Just made this to go with our brown rice pasta for dinner and we sampled it…YUM! She approved and I love how simple it was to make. Thank you, thank you, thank you for this recipe!

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Carol Kicinski October 19, 2012 at 12:14 pm

Oh Jill, so happy you and your daughter enjoyed the recipe! Always thrilled when a recipe is “teenager approved”!

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JoGeek November 17, 2012 at 7:53 pm

I hope you know that you have found the holy grail of gluten-free :-) This turned out absolutely beautiful. I’m very picky about bread and had all but given it up. I can’t wait to try your cupcake recipe; if that turns out anything as well as the bread I’ll have to get your book :-)

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Carol Kicinski November 18, 2012 at 8:59 am

Aww, thanks! I am picky too – I see no reason for us to eat anything that doesn’t taste great. So glad you approve :)

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Kim November 18, 2012 at 11:04 pm

It seems that most GF people are GF & _______. Mine is corn. So I’m wondering if I can just dust the pans with rice flour instead of corn meal? I’m really looking forward to trying this. Thanks!

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Carol Kicinski November 19, 2012 at 9:12 am

HI Kim,
I would just leave it out – all the corn meal does is give the bottom crust a little extra something. I am not sure the effect would be the same with rice flour. I have made the bread many times without doing the dusting of cornmeal and it is great! Enojy!

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Carolizer December 21, 2012 at 2:49 pm

Thank you so very much for making your recipe public! My eldest son was diagnosed last month with celiacs so I’ve been searching for bread recipes so he will be able to eat turkey/dressing this Christmas.
Made this yesterday as he is coming in tonight for the holidays….am currently rising another batch as yesterdays disappeared :) VERY TASTY! NOM NOM :)

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Carol Kicinski December 22, 2012 at 8:41 am

It is my pleasure and I am so happy you liked it! Happy Holidays!

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Alina December 26, 2012 at 5:35 pm

I made this recipe for Christmas dinner yesterday. I used my bread maker and the bread came out great! I made a few changes, I used my Go Nuts bread flour and instead of apple cider vinegar(I was out) I used champagne vinegar. This bread came out great, I cut the loaf into cubes so I could make stuffing. It was amazing that my husband who can eat wheat asked me to make another loaf for dinner tonight!!!!!

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Carol Kicinski December 27, 2012 at 10:26 am

Hi Alina, glad to hear it worked great in the breadmaker! People often ask me and I didn’t know the answer. The champagne vinegar sounds like a lovely addition!

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Alina December 27, 2012 at 11:31 am

I just followed my bread machines directions and then baked it on the gluten free setting. It took 3 hours to bake but it was worth the three hours.

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Carol Kicinski December 31, 2012 at 8:48 am

That’s great to know! Thank you.

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Traci January 2, 2013 at 3:36 pm

I tried your recipe yesterday and it is delicious. However, the bread did not fully cook on the inside. I have checked the temp in my oven and it is correct. I did forget to put the water in the oven, could that have made so much difference? I am going to try the recipe again but make rolls and see if they bake through better. If you have any tips for me to try I would appreciate hearing from you.
Thank you for making gluten free enjoyable.

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Carol Kicinski January 4, 2013 at 2:06 pm

The water really does make a difference, I tried baking the bread with and without the water and it always comes out better with the water. One thing is that you have to make deep slashes in the bread so the internal steam escapes. Make them like an inch deep. Thats the first thing I can think. Humidity can effect baking as well but I live in a very humid place. Sometimes I just have to bake the bread a little longer though because it is extra humid. The trick is to tap it and keep baking until the bread sounds hollow. I hope this helps!

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Pauli January 4, 2013 at 4:37 pm

This is by far my favorite bread recipe on this website, but Carol, please give us a sandwich bread recipe! Your blog is the best source of recipes I’ve found on the internet thus far. I’ve been a diagnosed Celiac for almost four years now, and I really enjoy experimenting with baking. As I continue my perilous search for a quality sandwich bread recipe, I continue to sigh at loaves of sub-par bread. I know that if you blessed us with a simple sandwich bread recipe, it would be a touchdown. Please, please, please! I miss sandwiches…

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Carol Kicinski January 7, 2013 at 4:55 pm

Hi Pauli – ok! I am going to get to work on it. But just as a note, I have made this bread, baked it in a loaf pan and it works great sliced for sandwiches. I am a Californian though so was very used to using sourdough as sandwich bread. This isn’t saou dough but it has a similar consistancy. You just need to bake a little longer. But I will get on the sandwich bread recipe soon!

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ani January 6, 2013 at 5:00 pm

Thank you so much for your great detailed explanation of the process. Just starting out in the gluten free world and am making or should I say trying to make seed rolls..I had the read the recipe numerous times thinking I had misread it because the dough looked so gooey.

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Carol Kicinski January 7, 2013 at 4:51 pm

Hi Ani – yes gluten free baking is different and people who are used to baking non-gluten-free often think they are doing something wrong when the dough looks more like batter. It is my pleasure, enjoy!

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kate January 19, 2013 at 12:52 pm

I don’t have that french bread pan……………any suggestions on how I can bake mine??

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Carol Kicinski January 20, 2013 at 10:17 am

You can bake it in a loaf pan – it will just take a bit longer to bake, start with 10 minutes more and check it, you need that inside really baked through so make sure it sounds hollow when tapped and make deep slits in the top to release the steam. Enjoy!

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Cheryl January 23, 2013 at 10:00 pm

I have been making gf breads homemade for quite a while now, and i find the paddle attachment works better than the wisk, so just a thought and worth a try….and this is by far one of THE BEST recipes we have had the privilege of making and EATING!!

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Carol Kicinski January 25, 2013 at 7:46 am

Thank you. I did try this with the paddle attachment and personally preferred the whisk in this particular recipe but unless you are comparring side by side as I was, probably there is no difference. But if the paddle works better for you, then use that! Thanks so much for your very kind words!!!

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Lauren January 28, 2013 at 11:25 am

I’ve been searching for a crusty bread I can use for bruchetta or meatball subs! I’m wondering what you’d recommend for someone who doesn’t use rice flour at home? I’m pregnant and trying to cut exposure wherever I can. I make a pizza dough with sorghum and millet flours and a bit of tapioca and/or potato starch, I also have buckwheat flour handy. Any ratio recommendations? I’d realllllly appreciate it! (Ordering the pan right now)

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Carol Kicinski January 29, 2013 at 11:58 am

Hi Lauren. I am hesitant to say anything regarding a recipe I have not personally tried but if I had to take a guess as to how to adapt to rice free here is what I would do – I would substitute the white rice flour with sorghum for a total of 1 1/2 cups and the sweet rice flour with more tapioca starch for a total of 1 1/2 cups. Sorghum is denser than rice so it may be weter inside, make really deep cuts and check, you may have to bake longer.

I am really curious to know how this turns out, check back and let me know, will you? Good luck and I hope this works!

And congrats on the baby on the way! What a blessing and how good of you to be such a great mom right from the start!

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Pat February 22, 2013 at 10:22 pm

Hi, I was wondering if you still need to use zanthum gum if the gluten free flour blend already has it in it.

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Carol Kicinski February 26, 2013 at 1:23 pm

Yes Pat you do. Because the yeast adds rise you need the extra support that the xanthan gum provides.

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katie February 27, 2013 at 2:05 pm

Carol, This bread just did not rise. How did you get yours to rise in 30 minutes? Katie

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Carol Kicinski March 1, 2013 at 6:20 am

Make sure the yeast is good and you place in a draft free spot in the kitchen.

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katie February 27, 2013 at 2:53 pm

Just wanted to add that I had this in a warm oven while rising. it did not rise at all. My yeast is good . I mixed the yeast with the sugar and water and it bubbled really high. I let it rise for 35 minutes and baked it. It has cooled and it is solid goo on the inside. The flavor is good so I am trying to toast it. Very discouraged. Once again trying to “save” gf bread with the toaster.

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Carol Kicinski March 1, 2013 at 6:19 am

Mine just rises. I make this recipe almost weekkly. I have never put it in the oven to rise, maybe it was too hot and killed the yeast. Just sit it in a warm spot in your kitchen and let rise there. If you are sure your yeast is good then that is the only thing I can think that could be wrong.

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katie March 2, 2013 at 6:27 pm

Carol, I didn’t add that I replaced the eggs with egg replacer. Is this what caused the doughy wet middle? Do you think a flax or chia “egg” would work better? I really would like to try it again. Thank you so much.

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Brian March 20, 2013 at 3:11 pm

Carol, I just tried this recipe, and I love the taste and “solidity” of the bread, but I had two issues on my maiden run:
1. The bread rose, but the expansion was more “out” than “up”.
2. The crust was well into the “brown” range after 40 minutes at 400 degrees. I use an oven thermometer, because I don’t trust my oven, so I’m sure about the temperature.

I’m thinking about adding a touch more xanthan gum and flower to address the first issue, and baking at 375 and checking at 30 minutes to address the second, but I would love your (or anyone’s) input.

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Carol Kicinski March 21, 2013 at 9:32 pm

Hi Brian,

So many things affect baking. I would try your suggestion of a lower temp and to check it starting at 30 minutes. You want to make sure the bread is hollow sounding when tapped. Regarding your first issue I am wondering if the place you let it rise was too warm? I find that when my kitchen is hot it rises a bit fast and then it goes more out than up. If this isn’t the case then by all means add another 1/2 teaspoon of xanthan gum for extra structiure. Cafefull about adding too much, you don’t want it “gummy”. Good luck!

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Brian March 23, 2013 at 12:15 pm

I usually proof my gluten-based bread in the top oven, which I warm to about 140 degrees and then leave the door cracked. I’ll try the “pan of hot water in a cold oven” approach next time, and hold “mess with the ingredient list” as a last resort. Thanks!

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Carol Kicinski March 23, 2013 at 12:46 pm

My pleasure, good luck!

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Debbie Kleylein March 21, 2013 at 3:32 pm

Carol, I have a double baguette loaf pan that is 2 1/2 ” wide by 17 1/2 ” long. Your loaf pan looks narrower and shorter than mine. Would mine work and if so how would I adjust the baking time?

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Carol Kicinski March 21, 2013 at 8:24 pm

It will work just start checking it about 10 minutes sooner on baking time. Make sure they sound hollow, thats the thing otherwise they may be too mosit inside.

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Rachel April 2, 2013 at 8:18 am

At last a recipe that looks like proper bread, tastes like proper bread but is GF. Bread was the one real thing I really missed and this recipe is great! Thanks! Can you make puff pastry? Recipe would be well received

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Carol Kicinski April 3, 2013 at 7:31 pm

Hi Rachel. Thank you! Puff pastry is not something I have master yet. One day…

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Paulette April 2, 2013 at 8:02 pm

I just made your french bread recipe, it’s great .I just started baking gluten free and i could not find a bread recipe that was edible thank you

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Carol Kicinski April 3, 2013 at 7:30 pm

My pleasure Paulette, happy you enjoyed it!

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Brian April 5, 2013 at 11:19 am

Second time through went _much_ better – the Worship Council at my church all approved it for our communion services, and one of them told me “If I didn’t know it’s gluten-free, I wouldn’t have known it’s gluten-free.” I took that as high praise.

I have one question about the xantham gum – does it actually _dissolve_ in the oil, or am I just looking to get a good colloidal suspension so that it distributes better in the dough?

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Carol Kicinski April 6, 2013 at 9:11 pm

Hi Brian. I find that it just kind of makes a thick looking liquid (almost gel-like) but doesn’t fully dissolve. I tried this recipe many ways and found that stirring the xanthan gum into the oil just made it work better. After a little research I discovered that oil makes xantham gum “work” better, so I do it!

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Brian April 5, 2013 at 11:23 am

Also, do you have any suggestions for how I should change the baking protocol if I want to bake the recipe as a single loaf rather than two loaves?

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Carol Kicinski April 6, 2013 at 9:13 pm

I have made this as a loaf in a 9 by 5 inch loaf pan, you just may need to bake it longer – the thing you are looking for is that hollow sound. If the top is getting too brown just cover with a pice of foil for the last 10 minutes or so of baking. I would try increasing the time by about 10 minutes or so, but check it. Good luck!

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Brian April 7, 2013 at 9:11 am

A couple of suggestions based on the batch I baked last night.
1. Substitute 1/3 cup of the flour mix with teff flour. It gives a nice “whole grain” texture to the loaf.
2. Use honey instead of sugar.
3. Add the vinegar to the water and sugar/honey mix for yeast blooming. Yeast like the vitamin C in the vinegar.

I’m going to find a good vegan egg substitute for this recipe, in order to accommodate the vegans in my congregation. Once I find one that works well, I’ll let y’all know.

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Carol Kicinski April 8, 2013 at 9:27 am

Thanks Brian!

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Lynne April 21, 2013 at 8:34 am

I’ve made this twice and the second time it worked great! The first time, my loaves were very dense and “yeasty” tasting. The second time, I cut the yeast down to one package of dry active yeast…it bubbled and rose far better than my first attempt. When I left the loaves to rise, they doubled as they should. I think that the first time, I not only used too much yeast, but it may have been old as it took forever to activate and the loaves never doubled in size. I’m just so happy it worked…and was so easy!!!

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Carol Kicinski April 22, 2013 at 7:48 am

Hi Lynne yes fresh yeast makes a difference. I am glad to know the recipe works with less yeast too

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Fritz Wagner July 19, 2013 at 12:51 pm

I had to make this bread twice to figure out what was going on.

I have been making Julia Child’s French bread for many years. I have added her baking technique to this recipe.

With her technique you only need 1 tbs yeast (Maybe a single packet [2 1/4 tsp] would be enough).You can also taste the salt, so I reduced it from 1 1/2 tsp of sea salt to 1 1/4tsp. That would be a scant tsp of regular salt. You want to taste the bread, not salt.

The Julia Child technique is to supply a burst of steam and then after a few minutes get the water out of the oven. She adds boiling water to the pan in the oven. The oven is preheated to 450°F. After she puts in the bread, she puts a hot brick or equivalent in the pan of boiling water, which produces violent steam. After about eight minutes the water is removed entirely, the oven temperature is reduced to 350° or 400° F, whichever you prefer, and the bread then bakes normally.

I use a 5 lb weight-lifter’s plate instead of a brick. I heat it on a burner until it is really hot, and at the right time, insert it in the oven with tongs, protecting my hands and arms from possible splashing water. You remove the water when the bread shows the slightest coloration. It will NOT have fully risen at this point.

You do not need to butter the crust. It serves no purpose. the Julia Child method gives you a dark crust that is crisp and a beautifully expanded crumb (interior).

La coupe (the slashes) should be done just before putting in the oven, not before rising. It may make only a small difference with this cake-batter like mixture, but it is noticeable.

When you have a perfectly looking, perfectly chewing baguette, it nevertheless tastes of rice. At least the excess yeast concealed the rice taste. I use this rice mix because my system cannot deal with soy, sorghum, millet, or teff. It reminds me of that championship golf course in Hell. They have no golf balls available. : )

PS
Don’t burn youself when fooling with the hot brick/metal/ whatever. I wear a leather gardener’s glove.

PPS
I am going to try it without the eggs, which I presume are there for their protein, not their flavor. French bread consists of flour, yeast, water, and salt.

Attached is my wife’s photo of the second loaf, which I am going to cut into for dinner tonight.

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Fritz Wagner July 19, 2013 at 7:43 pm

And here is a picture my wife took during dinner this evening showing a slice of the bread and the beautiful crumb.

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Carol September 28, 2013 at 7:04 pm

Just got done making my first batch from this recipe. VERY GOOD ! Next I’m gonna try to make a sandwich bread loaf using this same recipe. Thank You :)

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CarolKicinski October 5, 2013 at 12:06 pm

Thank YOU Carol, so happy you enjoyed it!

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mel October 6, 2013 at 11:43 am

no matter how many times i tried, my dough came out like crumble. i have no idea where you get a scoopable dough from. Is it because i used the robin hood gluten free flour blend?

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CarolKicinski October 8, 2013 at 5:35 am

Hi Mel,

First of all you can get the dough forms at kitchen shops or on Amazon. Secondly I am not familiar with that flour. I have made this recipe hundreds of times and it always comes out perfect so I am guessing the flour may be the reason.

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Carol Kicinski January 3, 2012 at 7:50 pm

Since oven temps varry a lot, that sounds like a good plan!

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