Gluten Free French Bread

Being on a gluten free diet does not mean goodbye to your favorite gluten free French bread! Oui, oui – Bob’s Red Mill has just the ingredients to bake it! This recipe was submitted by customer Sheila de Salvo, who recommends enjoying this French bread toasted with butter or as a grilled cheese sandwich. This recipe results in light and fluffy bread with a firm crust. Try adding spices and seasonings to it for even more flavor.

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Rating: 3.11
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Servings 12 people
Prep Time 15 minutes
Cook Time 75 minutes
Passive Time 30 - 45 minutes
Submitted By Sheila de Salvo
Rating
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  • 2
  • 3
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  • 5
Votes: 719
Rating: 3.11
You:
Rate this recipe!
Servings 12 people
Prep Time 15 minutes
Cook Time 75 minutes
Passive Time 30 - 45 minutes
Submitted By Sheila de Salvo
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Grease a 2 pound loaf pan with pan spray or oil.
  2. In a bowl, whisk together Gluten Free All Purpose Baking Flour, xanthan gum, sugar, salt and quick-rise yeast.
  3. In a separate large bowl beat together the vinegar, egg whites and water; this mixture will froth up quickly.
  4. Gradually add dry ingredients to frothed egg white mixture on medium speed if using a mixer. Beat on high for at least three minutes if using a stand mixer. If using a hand mixer beat about five minutes. The batter will appear very glossy. Pour batter into prepared 2 pound loaf pan that has been sprayed with vegetable spray. Smooth the top. Cover lightly with plastic wrap. Allow to rise for 30 to 45 minutes or until doubled in bulk.
  5. Meanwhile preheat oven to 400°F. Uncover and bake bread for 1 hour at 400°F, covering with foil after the first 30 minutes if the crust is too dark. Reduce heat to 350°F and bake for an additional 15 minutes.
  6. Allow to cool before slicing. It can be torn while still hot but it will not cut. I prefer it sliced and toasted.
Recipe Notes

Let it cool before you slice.

For Rolls: You can divide dough into 12 cupcake tins and have delicious dinner rolls! Spray cup cake tin with vegetable spray. Divide batter evenly between 12 cups. cover lightly with plastic wrap and allow to rise until double in bulk. Bake at 400°F for approximately 20 Minutes.

In Bread Machine: Have all ingredients at room temperature. Whisk together dry ingredients until thoroughly blended.

In separate bowl, whisk together liquid ingredients until very smooth. Follow your specific machine instructions for adding liquid and dry ingredients in the proper order. Set controls for white bread or medium/normal setting and bake.

Remove baked bread from bread machine and cool thoroughly on wire rack before slicing with electric knife or serrated knife. Makes one 1-1/2 lb. loaf (12 slices).

 

Products Used in this Recipe
Recipe Comments

41 thoughts on “Gluten Free French Bread

  1. Leah

    I made this once so far.
    I’ll probably make it again.
    I would NOT recommend baking it for 1 hour as my crust was burned and toughened when I did that. I even turned it down to 325 degrees (F) for the last 20 minutes.
    So either don’t put the oven at 400 degrees (F) or don’t bake it for 1 hour.

    Reply
  2. ursa

    I have tried any gf recipes for bread & this is the best! I did slight modifications (2 1/2 tsp regular active yeast, bake at 400 for 35 min, then 350 for 15 minutes) due to living at a mountain altitude. So delicious with great texture!

    Reply
  3. Shannon

    I’ve made this bread several times. At first I, too, thought my crust was getting too done and turned the temp down once and cut the baking time once. But that makes the inside too soft and goey. The bread just fell apart. When cooked as the recipe states, the crust does soften a bit the next day, so don’t be alarmed at the brown color or the hard feel. It’s a great bread, one that even my gluten eating husband likes.

    Reply
    1. Recipe Specialist

      The egg whites in this recipe are used in a manner to incorporate air, which will in turn will create a lighter product. We have not tested this recipe, but it may be possible to use an egg replacer for the egg whites. Doing so will most likely result in a product that is denser than intended.

      Reply
    2. Kristin

      This comment was from a long time ago, but for anyone else reading this, I successfully made this recipe with Ener G egg replacer. Came out delicious! I baked at 400 for an hour, then removed, covered with foil, set in an accordian trivet, and put in freezer to lock in the moisture. We usually dig in an hour or two later.

      Reply
  4. Leah

    Hey everyone, thanks so much for all your helpful comments.
    But I just want to ask, does anyone else have the problem of too watery bread that does not rise?
    I’ve made this bread so many times cause it is really good, and it ends up cooking through every time. But it’s pretty dense and I’m not sure why the batter is so watery when I put it in the bread pan and why it won’t rise at all.

    Reply
    1. Recipe Specialist

      Generally, gluten free bread dough will be much looser than their wheat-based counterparts, resembling quickbread or muffin batters. As your bread dough is not rising much and is turning out to be dense, you may want to check the freshness of your quick-rise yeast.

      Reply
  5. Sue

    The bread pictured appears to not have been baked in a loaf pan. Can it be baked on a cookie sheet or in a cast-iron Dutch oven?

    Reply
    1. Recipe Specialist

      We have not tested this recipe. However; given the ingredient amounts, this recipe will produce a dough that has a thick batter consistency. This may not be ideal for baking on a cookie sheet or in a cast-iron Dutch Oven. If you find that the dough is able to hold shape, baking it on a cookie sheet or in a cast-iron Dutch Oven may be possible.

      Reply
  6. Nancy Stein

    Your recipe is awesome. I am vegan and wanted to let you know that I successfully replaced the egg white with ener g egg replacer. I used 3 T. egg replacer and 4 T. water. I put this in my stand mixer and with whisk attachment I beat the egg replacer until frothy. I then added the vinegar and water and liked you described with egg whites it became very froth fast. Also would like to comment for those having trouble with browning to fast you may want to tenth your bread with aluminum foil after about 15-20 minutes in oven. This hopefully will prevent your bread from burning.

    Reply
  7. Sarah

    This is the only GF bread recipe I use anymore. I have made it at least a dozen times. It’s quick and easy to prepare, and rises beautifully every time. Light and fluffy inside.

    Reply
  8. Marie

    Well I said I would let you know how this recipe worked changing the xantham gum to guargum Sorry to say it collapsed 🙁 So frustrating. Will keep trying I did what I’ve read and double the guargum but not sure what happened will make stuffing out of the flopped bread

    Reply
  9. Helen Foster

    I felt this recipe needed something, the rolls were flavorless, can I add something to make this bread taste like bread?
    Thank you,
    Helen

    Reply
    1. Recipe Specialist

      Gluten free breads will not taste like your typical wheat containing bread. To add more flavor, you can add your favorite herbs and spices.

      Reply
    1. Recipe Specialist

      Yes, you may use active dry yeast in place of quick rise yeast. To do so, use the same amount of yeast called for in the recipe and proof it before adding it to your recipe.

      Reply
  10. missylou

    Do you think there is a way to give this bread a sturdier crumb, more akin to a chewy sour dough? I hate fluff bread. Also, I might try making my own starter as a leavening agent. Has anyone tried this? It will no doubt give it more flavor. Thanks for any tips or insight. I am new to gluten free baking.

    Reply
  11. Chrissi

    I baked mine at 375 for 1 hour, then tented the loaf pan with foil and turned the oven down to 325 for the last 15 minutes in my convection oven. I think it turned out well. The texture is similar to a pound cake, rather than a loaf of French bread, so I ate mine toasted with a little almond butter and strawberry jam. Mine didn’t rise to a typical “sandwich loaf” size, so instead of slicing it in a traditional way, I sliced the whole loaf in half, then flipped each half cut-side down to create taller, longer slices of bread for sandwiches.

    Reply
    1. recipe specialist

      Hi Cynthia,
      We do not suggest using our Gluten Free 1-to-1 Baking Flour for yeast bread as it does not contain enough protein to offer a good structure for your loaf. As a rule, Gluten Free All Purpose works best for recipes calling for yeast, while Gluten Free 1-to-1 is better for recipes calling for Baking Powder or Baking Soda.

      Reply
  12. amy

    so I made this with the 1:1, it turned out so beautifully! can you say soft? sponge-like bread? omg! it smelled amazing, even my husband who does not eat GF thought it was great. I’m going to try it with the regular flour too-just for comparison. I have so many ideas to eat this with!

    Reply
  13. Sue H

    I just used this recipe in my bread machine and it turned out beautifully! When making in the bread machine add all wet ingredients, put the dry on top, then make a little dent in the dry and put the yeast in the dent.

    Reply
      1. recipe specialist

        Hi Lariza,
        If your machine has a gluten free setting you can use it for this recipe. You can also use the following instructions:
        1. Combined liquids in ingredients and place in bottom of baking pan.
        2. Pour the dry mix on top of wet ingredients already in the baking pan.
        3. Place the contents of the yeast packet on top of dry ingredients.
        4. Use the basic/white bread cycle for a 1 ½ lb loaf.- medium crust

        Reply
  14. Carol P

    Very disappointed! The bread was burnt to a crisp after 30 minutes at 400. Will not follow the directions again, I knew better, 400 is too hot for baking a loaf of bread. Good thing I’d bought a “backup” loaf of French bread to serve at my dinner party. Was just trying to accommodate our gluten free friends.

    Reply
  15. Lynda

    I made this for the first time following directions exactly but the bread was hollow inside? The crust was nice and browned and it looked wonderful but just a big hollow shell. Any suggestions for what could be causing this?

    Reply
    1. recipe specialist

      Hi Lynda,
      We’re sorry that this recipe didn’t turn out well for you. It sounds like an issue with the yeast or how your bread is rising. We may suggest using dry active yeast (the recipe calls for instant but you can use the same amount of dry active) and proofing it before adding to the other ingredients. Just warm the water to approximately 110° F and add the yeast and a pinch of sugar or honey. Cover loosely with a dish towel or similar and let sit about 5 minutes until the mixture is a bit foamy. You can then add the yeast mixture to the vinegar and egg whites and proceed with the directions. I would also make sure that the batter/dough is well mixed; it should appear very shiny and glossy. When proofing, make sure the space you’re proofing your dough is not too warm- it should be in a draft free area that is about 80°F if possible. If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. Then, when its placed in the oven, large air pockets can form inside the dough causing big tunnels in your bread.

      Reply
    1. recipe specialist

      Hi Dee,
      The sugar in the recipe helps to feed the yeast which will help your bread rise. If you replace it we may suggest using a natural alternative like honey or similar.

      Reply
  16. Arwen

    I love this bread, my only complaint is it is a little gooey inside, making slicing it difficult. Any suggestions?

    Reply
    1. recipe specialist

      Hi Arwen,
      If your bread is coming out gummy in the middle, its usually because too much liquid was added to the dough or the bread was not baked long enough. Sometime a wrong setting can cause this if you’re using a bread machine. To make sure you’re baking long enough, we may suggest purchasing a kitchen thermometer and making sure the internal temperature of the bread reaches 210°F. You’ll also want to make sure you let the bread cool completely before slicing as it will need to “set” as it cools.

      Reply
  17. Rayna Sam

    As I’m allergic to yeast. Can I skip the dry yeast package which comes with it? Otherwise, can I use baking soda or any other substitutes to replace it? If yes, what is the amount should I put in this recipe?

    Can I make this bread in a gluten type of bread making machine?
    Hope to hear from you soon.

    Reply

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