Ingredients
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1 tablespoon sugar or 1 tablespoon honey
2 tablespoons active dry yeast
1 1/4 cups warm water (110 F)
2 cups gluten-free flour (see Gluten Free Flour Blend)
1 cup potato starch or 1 cup arrowroot
1 teaspoon xanthan gum
1 teaspoon guar gum
1/4 cup powdered milk (cow, rice or soy)
1 1/2 teaspoons salt
1 tablespoon Earth Balance margarine or 1 tablespoon butter
3 large egg whites
1 teaspoon vinegar
1 egg white, beaten for wash (optional)
Preparation
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In bowl, dissolve sugar and yeast in warm water and set aside for 5 minutes, or until yeast foams.
Grease French bread pan or line with parchment paper.
In bowl of a Bosch or Kitchen Aid mixer, combine ingredients, except the egg wash, then add the yeast mixture.
Beat on low speed to blend; beat on high speed for 2minutes, stirring down sides with spatula. Dough will be soft.
Divide dough in half on the prepared pan. Smooth each half into 12-inch-long logs with wet spatula.
Brush with egg wash for glossier crust, if desired. Make 3 diagonal slashes (1/8 inch deep) in each loaf so steam can escape during baking.
Place immediately on the middle rack of a COLD oven. Set the temperature at 425\u00b0 F and bake for 30-35 minutes, until nicely browned.
Remove bread from pan; cool completely on wire rack before slicing with electric knife. Makes 2 loaves.
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