Ideal for a weekend lunch, or use it to make yourself some delicious garlic bread. This recipe is quite forgiving, so use it to make a rustic loaf like the one pictured or a nice smooth baguette type by using more or less water.
- 3 cups GF Flour
- 3 tsp xanthan or guar gum
- 1 1/2 tsp salt
- 2 tbsp dried, rapid rise yeast
- 1 tsp white vinegar
- 3 egg whites beaten slightly
- 1 1/2 cups lukewarm water
- Preheat oven to 200C
- In the bowl of a heavy duty mixer, place the flour, xanthan gum and salt. Blend with mixer on low.
- Dissolve the sugar in the water and add the yeast. Wait until the mixture foams slightly, then blend into the dry ingredients.
- Add the butter, egg whites and vinegar. Beat on high speed for 3 minutes.
- The dough can be anywhere from a very sticky dough to a thick batter. Add more water if you want a softer, smoother loaf.
- To form the loaves, spoon the dough onto greased and floured cookie sheets in two long French-loaf shapes or spoon into French bread pans. Slash diagonally every few inches. If desired, brush with melted butter.
- Cover dough and let rise in a warm place until doubled in bulk, 20 – 25 minutes.
- Bake for 40 to 45 minutes.
- Remove from pan to cool.
Optional – Garlic Bread
- Crush three cloves of garlic and blend well with about half a cup of butter
- When the loaf has cooled completely, slice it at 2 cm intervals, making sure to not cut completely through the loaf
- Push the garlic butter generously between each slice of bread
- Wrap the loaf in aluminium foil
- Heat for 5 minutes in a very hot oven until the butter has melted into the bread.
Back to Bread Recipes
Back to Main Recipes Page
Return to Home Page