Golden brown, gluten free French Bread that tastes as good as it looks? Yes, please!
You’ve seen those loaves of French Bread at the grocery store – the ones that are right by the check-out and fresh baked so the smell just carries throughout the entire store?
Well these are those loaves! And they just happen to be gluten free AND dairy free. So that makes them even better.
These mouthwatering loaves are the real deal – they ARE traditional French Bread loaves. With a golden, crispy exterior and an interior you can just pull apart and enjoy, they have the absolute best texture of any French Bread. And that’s a strong statement, but I stand by it.
How to Make Gluten Free French Bread
Gluten Free French Bread dough / batter
I often call gluten free bread dough, batter, because it truly resembles more of a batter than a stretchy dough. After many years of baking gluten free breads, I’ve finally gotten over the temptation of wanting it to be stretchy. It’s not going to happen. But it does turn out to be a delicious loaf of bread!
No bumpy bread
So now you’ve got this batter-like dough ready. Now comes the fun part!
When you spoon the dough onto the French Bread pan, you want to make sure to smooth the tops with a spatula, as it will keep the exact same shape, even after rising. So if you leave it lumpy, the loaf will be lumpy when baked.
Then take a sharp knife and cut 4 diagonal slices in each loaf.
This is what gives French bread that characteristic look!
Rising time
Fortunately the rise time for these loaves is short – just 30 minutes and they’re ready to bake. But, make sure to let the loaves rise for the complete time. They need the time to develop into a nicely shaped loaf.
Golden Gluten Free French Bread (Dairy Free Too!)
A word about French bread pans
See that gorgeous crust? It gets that lovely shade from the baking process. These loaves are baked in French Bread pans. These pans have tiny holes throughout the curved bottom so they bake the loaves the way they are supposed to be baked…
French bread pans allow steam to escape through the tiny holes to allow the crust to get crispy and deep golden brown.
This is the pan I use and I highly recommend it: Commercial Non-Stick Perforated French Bread Pan.
It’s lightweight and bakes perfect loaves every time!
Now that your mouth is watering for this Gluten Free French Bread, here is the easy recipe… oh and If you enjoy this recipe, will you give it a rating?
Recipe was originally posted March 2018. Updated and revised May 2019!
Golden Gluten Free French Bread (Dairy Free Too!)
Ingredients
- 2 Tablespoons granulated sugar
- 1 ½ cups water 70 – 80 F
- 2 Tablespoon quick rise yeast
- 350 grams white rice flour about 2 cups
- 120 grams tapioca flour about 1 cup
- 2 ½ teaspoons xanthan gum
- 1 ½ teaspoons salt
- 2 teaspoons psyllium husk powder
- 2 Tablespoons Earth Balance butter substitute regular butter can be used, melted
- 3 egg whites
- 1 teaspoon apple cider vinegar
- Cornmeal for dusting the pan
Instructions
- Prepare a French Bread pan (this is the one that works really well) by spraying lightly with cooking spray and dusting it with cornmeal. Set aside.
- In a small bowl, combine sugar and water. Add in the yeast and stir to combine. Set aside.
- In the bowl of a stand mixer or a large bowl for a hand held mixer, add the rice flour, tapioca flour, xanthan gum, salt and psyllium husk powder. Stir with a spoon or mix to combine.
- Add the melted Earth Balance, egg whites and vinegar to the dry ingredients. Add in the yeast mixture.
- Blend to mix. Stop the machine and scrape the sides down. Beat the mixture on high for 3 minutes.
- Spoon the batter into the prepared pan and smooth the tops.
- Using a sharp knife, cut four, 2-inch diagonal cuts in the top of each loaf.
- Cover the pan with a light towel and let the loaves rise for 30 minutes.
- Preheat the oven to 400 F and bake the loaves for 45 minutes. (You might need to tent them with foil after 30 minutes)
- Cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
Notes
- Proof the yeast for a few minutes before adding the rest of the ingredients.
- Don't be shy about beating the batter on high.
- Make sure to smooth the tops, the loaves will turn out very similar to the way they look before baking.
- Cornmeal is not necessary, but helps with that true French bread texture.
Nutrition
Want more gluten free bread recipes? Sign up for our email list and get the latest ones sent right to you! And while you’re here, also check out:
- Gluten Free, Dairy Free and Gum Free Dinner Rolls
- Gluten Free Rice Flour White Bread for the Bread Machine
- Gluten Free Bisquick Biscuits
- Gluten Free Dairy Free Italian Bread
Helpful gluten free baking tips:
Ann
This bread looks wonderful but, I am allergic to Psyllium. What can I replace it with? So sad.
C.J. Brady
Hi Ann,
Thanks for asking – no worries, try some golden flax seed instead.
It’ll be a very similar result!
Mary Micallef
Hi can I please use only psyllium hush because I do not like xanthan gum and can I bake it into a normal bread tin because I do not have a perforated French bread tin.
Thank you for everything.
Mary
Christine
Hi Mary,
Thanks for asking.
I have not made it without the xanthan gum, so I can’t say for certain what the results will be.
You could use a different pan, but you’ll have to break it up into probably 4 loaf pans because the recipe makes a lot of batter!
Hope that helps.
Christine
Mary Micallef
bellevoir@ hotmail.com
Mary
Thank you very much
Mary
Linda Tanzini
I asked a question earlier but it wasn’,t posted and has disappeared. Just wondering why the batter doesn’,t push through holes, had a problem with pizza using a pan with holes, thanks
Christine
Hi Linda,
Apologies – I did not see it the first time!
The batter is thick enough that it doesn’t seep through – plus the holes are really very small.
Not sure about the pizza, but this batter definitely won’t go through the holes.
Hope that helps!
Christine
Sharon
What would you recommend to replace the corn meal? That’s a no-no for me, as is Flax. Doggone it. I LOVE corn and flaxseeds!
Christine
Hi Sharon,
Bummer!
Well, really you can leave off the cornmeal – it is characteristic of this style of loaf, but it’s ok if you just spray the pans with cooking spray.
Hope that helps!
Christine
Terry
I have used coarsely ground millet in place of the cornmeal and it works great!
Linda Tanzini
Christine, I know this is an older post but just wondering if this dougb would work in a mufon tin or hamberger tin. I don’,t own a french pan yet, thank you for any responsel Linda
Christine
Hi Linda,
I just updated this post so great timing! So what I suggested to someone on my Facebook page was to use foil and form it into the shape of the pan. Then place two of them side by side in a 9 x 13 size pan. It won’t be exact, but it will be close.
Hope that helps!
~Christine
Gloria
Can I use an egg instead of physillium husk or flaxseed?
Christine
Hi Gloria,
Flax seed would be a better choice than an additional egg, but I can’t recommend it as I haven’t tested it out.
Let me know if you try it.
~Christine
connie
Can’t have eggs so any suggestions to the egg whites?
Christine
Hi Connie,
Unfortunately for this recipe, I don’t have any good substitutions for the egg whites. I would normally say, a chia seed egg but I have not tested this out.
I know it isn’t the same thing but this bread has no egg and is fantastic: https://zestforbaking.com/gluten-free-pumpernickel-bread
Hope that helps a little.
~Christine
Elena
If I may interject; Bob’s Red Mill has a product called “Egg Replacer” that I use for all my baking needs where it calls out for whole eggs or egg whites and it hasn’t failed me on any baking recipe yet. In fact, believe it or not, it has enhanced the flavor of my breads, cakes, muffins, cupcakes and cookies. I plan on trying it out for this bread as well. It’s in powder form and you’re on track with the psyllium husk (it’s one of the ingredients). And because it’s all I use now, I’d highly recommend it for baking. You can even pick it up at Target, or on Amazon.
Christine
Great suggestion Elena!
LadyJ1225
OMG!!!! I am in heaven! Before I was diagnosed with Celiac Disease i made a French bread every week, I had the recipe memorized. I’ve had many failures since going gluten free in making a good French bread. This one hit it out of the park! I had to order a new French bread pan as I couldn’t find mine and it came this morning, so I immediately set out to try this recipe. The hardest part is waiting for the bread to cool after baking. I actually left the house to be sure I wouldn’t be tempted to cut into them too soon. But now they have cooled and I just have to say …. BEST. BREAD. EVER. THANK YOU = )
Christine
Thank you for the amazing feedback! Glad you enjoy it 🙂
~Christine
Deidre leggett
I read on the pa key of psyllium husks may not be good and you have to be careful when you use it so isas I want to make your French bread can you advice me thank you feidre keggett
Christine
Hi,
Thanks so much for asking.
So I haven’t substituted the psyllium husk in this recipe so I can’t recommend one.
Sorry I am not more help.
~Christine
Maria
Hi Christine, I cannot have any gums. Can I use konjac, instead? If so, how much of it do I use? Thanks!
Maria
Also, how do I store this bread?
Christine
Hi Maria,
Thanks for asking!
As for subbing the gums – I have not tested this recipe with konjac, so I don’t feel confident giving a recommendation.
But for storage, wrap the loaves in plastic wrap and eat them within one day. Any longer than that and you’ll need to freeze them.
It’s best when it’s served the same day though 🙂
Hope that helps.
Christine
Supriya Kutty
Amazing Recipe! I love french bread, I have eaten it many times. I have never tried it at home. I usually eat it in restaurants only. I will definitely try it at home now and let you know. Thank you for sharing this great blog. I loved it.
Christine
So glad you liked it!
Thanks for the great feedback!
Karen Larimore
Hi Christine,
I’m about to go shopping so I can make this bread (for church communion), but, after reading through the recipe, I have a few questions.
1. If using butter, should it be salted or unsalted? If I only have unsalted butter, should I add salt, and how much?
2. Is it possible to prepare this a day ahead of baking?
3. I have maple sugar. Would this work?
4. Is Quick rise yeast the same as Active Dry?
Christine
Hi Karen,
Thanks for asking!
So for 1. use unsalted. Salt is listed as an ingredient separately.
2. I haven’t made it ahead of time, but you could try refrigerating the batter after mixing it in step 5.
3. I’ve never used maple sugar, but it looks like it might work – but this recipe is not tested with it, so I can’t say for certain about the results.
4. And active dry is different from quick rise. Not the same thing.
Hope this helps!
Christine
Karen Larimore
Thank you! You’re making my first try at this so much less stressful!
Olivea
Hi Christine,
I’m trying to avoid rice flours due to possible arsenic contamination. Can any other gluten free flour be substituted in this recipe? Thanks.
Christine
Hi Olivea,
So I haven’t tested this recipe with other flours, but looking at this chart… https://zestforbaking.com/guide-to-gluten-free-flour-substitutes sorghum might be a good one to try. If you try it, let me know how it turns out.
~Christine
Olivea
Hi Christine, I just received my new French bread pan, and tried the recipe with sorghum, as you recommended. It was great. The only slight issue was that my dough actually rose past the top of my pan, and stuck to the towel that was covering. Next time maybe I’ll get some sort of Tupperware that is taller than my pan to cover during rising. Other than that, it was another great recipe – thanks! And thanks for the chart about gluten free flour substitutes – it is very helpful. I have Celiac, so your information is incredibly helpful.
Christine
Oh wonderful! And so glad you find it helpful! Glad you enjoyed the bread!
~Christine
Elena
Hi Christine, I was wondering what is your take on sugar for the yeast; do you think it would be ok to use non caloric sweeteners instead of sugar with the yeast? I’ve read a lot about yeast online and it seems like it would be ok, some websites say it is too, while others discouraged it… what’s your take?
Christine
Hi Elena,
So it depends on how comfortable with gluten free baking you are. For anyone kind of new to it, I’d suggest following the recipe exactly at least for several batches of delicious bread. But for anyone not new to it, then it might be worth a try.
The thing with no calorie sweetener and this recipe is that the sugar actually aids in the consistency and texture, not to mention the flavor. BUT, having said that, it might be something to try out.
Never hurts to try it. I just can’t vouch for it since I haven’t tried it with this recipe. Now this one, I have: https://zestforbaking.com/perfect-gluten-free-graham-crackers-recipe but it’s not bread.
Hope that helps!
~Christine
Sophie
Hi Christine unfortunately I am only able to find brown rice flour at my local store, will this work instead of the white rice flour?
Just brought my first French loaf bread pan and I am so excited to try it out!
Christine
Hi Sophie,
Oh yay! And yes, white rice flour should work well.
~Christine
Monica
This was great and turned out right in the first attempt… not common for me! It was so nice to have a piece of crusty bread with my pasta dinner (GF of course) again! I will probably try to replace the eggs with aquafaba next time and see how that works.
Christine
Hi Monica,
Oh wonderful 🙂 So glad you enjoyed it! Definitely curious about the egg replacer!
~Christine
Pyper
I have Celiac Disease so gluten free is a necessity. This is my favorite bread recipe. I’ve made it countless times and often double it and stick half in the fridge for a quick loaf or two later in the week. Thank you!
Christine
Hi Pyper,
So glad you enjoy it!
Thanks for the feedback!
~Christine
Lucy Phillips
This was an easy recipe to make and it turned out great! Everybody loved it.
Christine
Thank you for the kind words Lucy – glad you enjoyed it!
Claire
I’ve made the mixture and it’s really runny. I’m thinking of putting it in a tin. What size eggs did you use for the recipe?
Christine
Hi Claire,
I used large eggs. Did you make any substitutions in it?
~Christine
chris
Can you use a 1 to 1 gluten free flour instead of mixing your own? (ex: red mill 1 to 1 baking flour) Thank you.
Christine
Hi Chris,
Possibly – I just haven’t tested it with other blends, so I can’t say for certain what the results will be, but if you try it, let me know.
~Christine
Audrey Peasley
Hi. I am new to the gluten free world. I have a question about the french bread recipe. It says the yield is 20 slices. Is that meaning from 2 loaves or just one, and approximately how thick is it sliced. Also, the nutritional values you provide do not have the serving size. Is this information you would be able to provide? I’m also diabetic so I need to watch the carbs Thanks.
Christine
Hi Audrey,
Sure, thanks for asking. So the nutritional info is for 1 slice. The 20 slices is between both loaves so 10 slices per loaf.
The slices are about 3/4 – 1 inch thick.
Hope that helps clear it up!
Thanks,
Christine
Diana
Outstanding and easy to make… one of my sons said it’s the best bread he’s ever had and the whole family loved it! I don’t have a French bread pan, but after using a hand mixer, easily spatuled and shaped it into two nice loaves on a regular baking sheet. I also covered with foil after 20 minutes, as it had reached a perfect color by then. Will absolutely make this regularly… best gf bread recipe yet!
Christine
Hi Diana,
Thank you so much for the comment and rating! Makes me so happy to hear you all loved it!
~Christine
Carrie L Garstecki
It has a great texture. People who do not need gluten free come bak for more.
Christine
Hi Carrie,
Aw that’s wonderful to hear!
~Christine
Val
I love this recipe; the taste and texture are wonderful. I’ve been enjoying crispy bread for the first time in seven years – since I had to stop eating wheat (I also can’t tolerate xanthan gum, so I replaced it with more psyllium). This French bread makes a great base for bruschetta or garlic bread.
Val
Forgot to rate your bread!
Christine
Thanks Val! So happy you enjoyed it – garlic bread- yum!
~Christine
Karen Lee
This bread is amazing! The best gluten free French bread recipe. Thank you!!!
Christine
Thank you Karen! So glad you enjoy it!
~Christine
kerry
I’m a bit disappointed to get no response to the email I sent re. the recipe’s quantity of yeast. 2 Tablespoons?
The yeast totally overflowed in the bowl and the bread overflowed in the pan — the final baked loaf looked good but it tasted very yeasty and sour.
I’m now a bit reluctant to try the other recipes until I’m sure that I’m using the right type of yeast.
Your recipes vary regarding the ‘term’ used for the yeast types AND these terms differ to the terms used in Australia.
The french bread calls for 2 Tablespoons of “quick rise” and your italian bread recipe calls for 2 and 1/4 teaspoons of “active dry”. I’m so confused. Most definitions suggest there are only 3 types of bakers yeasts: fresh, active dry and instant — where it seems that you use LESS instant yeast (usually measured in teaspoons) if substituting for active dry yeast.
In Australia I only see a product that I think must be equivalent to “instant” yeast – the type you add to the dry ingredients without need of proofing with water and sugar first.
Please can you (or any other reader) shed some light on this.
Christine
Hi Kerry,
I’m so sorry, I respond to all of my emails. I have searched my inbox and have not come across an email from you. In any case, that’s why I haven’t responded – I didn’t get it.
So for the yeast, instant yeast also goes by the names, bread machine yeast, instant yeast, quick rise yeast and rapid rise yeast. (I’ll update this in the recipe). It is indeed 2 Tablespoons of this type of yeast.
Active dry is another type I use. And that is typically the name it goes by.
I do use different types of yeast in my recipes. Some are proofed beforehand, some aren’t. I don’t have a ‘standard method’ because all breads are different.
I’m sorry if this causes confusion and will change the way I talk about yeast so it is more clear going forward.
Many thanks,
Christine
Christina Hebert
I’m new to baking gluten-free, thank you for such a delicious recipe and instructions!! I will never buy packaged gf bread again, this was ten times better!!
Christine
Hi Christina,
Oh SO glad to hear this! I am a big fan of keeping things easy 🙂
~Christine