Ingredients
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2 cups gluten-free flour (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
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2 tablespoons gluten-free flour (same as mix above)
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2 1/2 teaspoons xanthan gum
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1 1/2 teaspoons sugar
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1 teaspoon salt
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2 teaspoons quick-rising yeast
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1 teaspoon vinegar or 1 teaspoon dough enhancer
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2 egg whites (room temperature)
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1 1/2 cups warm water (110-115 degrees)
Instructions
- Place 2 egg whites in a bowl and leave out so they will come up to room temperature.
- Spray non-stick cooking spray on a French bread pan (or curve a doubled piece of aluminum foil into the shape of a loaf as long as a cookie sheet). Also spray a sheet of plastic wrap that is the length of your pan and set aside.
- Warm 1.5 cups of water by placing it in the microwave on high for a minute.
- In an electric mixer bowl, whisk together flours, xanthan gum, sugar, salt and yeast.
- Add the vinegar, egg whites and water and beat at medium speed for 3 minutes.
- Use a strong rubber spatula to transfer dough into prepared pan, smoothing the top. Dough will be very thick and sticky. Place the plastic wrap, sprayed-side down, loosely over the dough. Let rise in a warm and moist place for 15 minutes.
- Preheat oven to 400 degrees.
- Bake for 1 hour. Turn oven down to 350 and bake an additional 15 minutes.
- Enjoy it hot and crusty out of the oven by tearing off pieces, or let cool and cut into slices.