French Bread

This is absolutely the most delicious, amazing, closest to glutenous french bread recipe I have ever found. As a result it's usually gone less than an hour after it's come out of the oven when the whole family swoops down to eat it. It is best fresh, so not really good as a sandwich bread, but if you're looking for a taste of the past it's a very enjoyable recipe. I found it in "The Gluten-Free Gourmet Bakes Bread" by Bette Hagman, which also has recipes suitable for Bread Machines. Her cookbooks tend to have some amazing recipes, notably this french bread, waffles, and a whoopee pie recipe in her "Gluten Free Gourmet Makes Desert," but I'm usually put off by all the different mixes she requires you to make, and I still haven't found an ideal sandwich bread. This french bread has it's own mix, which I usually make in bulk since I use it for both pizza and french bread.

DRY INGREDIENTS
3 1/2 cups French Bread/Pizza Mix **
6 tbs Dry milk powder or nondairy substitute (almond flour is best, but soy milk powder works too, rice milk powder makes it too dense)
1 tsp salt
1 tsp baking powder
1 tbs yeast

WET INGREDIENTS
3 large egg whites
1 tsp dough enhancer or vinegar (I haven't been able to find dough enhancer, so I use apple cider vinegar)
3 tbs vegetable oil
1 1/3 cups warm water

Prepare a French bread or cookie sheet by greasing and dusting with cornmeal (if desired)

In the bowl of a heavy duty mixer, combine the dry ingredients (including the yeast). In a small bowl, beat the egg whites, dough enhancer, and oil slightly with a fork. Add most of the warm water. Add these to the dry ingredients and beat on high for 3 minutes. Check after the first few seconds of mixing to see if more water is needed. The dough should be thick but not dry or forming a ball.

Spoon into the French bread pan or onto the cookie sheet in the shape of a French loaf. If necessary, smooth the top with greased fingers. Cover and let rise about 335 minutes for rapid-rising yeast, 60-75 mintues for regular yeast. Bake in a preheated 425 degree oven for 25 to 30 minutes, or until nicely browned and the loaf sounds hollow when thumped.

VARIATION:

ROSEMARY FRENCH: To the dry ingredients add 1 tsp chopped fresh rosemary per cup of flour. (I've never tried it, but you're welcome to give it a go."

FRENCH BREAD/PIZZA MIX:

INGREDIENTS (for 6 cups of mix)
3 1/2 cups white rice flour
2 1/2 cups tapioca flour
2 tbs xanthan gum
2 (7 gram) packets unflavored gelatin
2 tbs egg replacer
1/4 cup sugar (white)

Stir together well or place in a plastic bag and tumble. Store on your pantry shelf; no need to refrigerate.