Golden Gluten Free French Bread Recipe: Dairy Free
Golden brown, gluten free French Bread that tastes as good as it looks? Yes, please!
This tender loaf of bread is crusty on the outside and pillow soft on the inside, making it a perfect combination to use for delicious spaghetti dinners and big bowls of soup.
You've seen those loaves of French bread at the grocery store – the gluten free French baguettes that are right by the check-out and fresh baked so the smell just carries throughout the entire store?
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Well these are those loaves! And they just happen to be gluten free AND dairy free. So that makes them even better. These gluten free baguettes are so delicious freshly sliced and served with butter or jam. Or set a loaf aside (the recipe makes 2 loaves) to make this French toast casserole or this gluten-free bread pudding.
Hungry for more gluten-free bread recipes? Check out this buckwheat bread, this vegan bread, this gluten free pumpernickel bread, and this gluten free oat bread.
Jump to:
- Gluten Free French Bread Recipe: Key Take-Aways
- Ingredients & Substitutions for this Gluten-Free Baguette Recipe
- How to Make Gluten Free French Bread
- A Note about French Bread Pans
- Variations for Serving These Loaves of Bread
- Storing French Bread
- Pro Tips for This Gluten Free French Bread Recipe
- FAQs
- Recipe
Gluten Free French Bread Recipe: Key Take-Aways
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 gluten-free baguette recipe. And that’s a strong statement, but I stand by it. Not only that, these loaves are also:
- Easy to mix (with a stand mixer like this one!)
- Made with convenient flours and starches - rice flour and tapioca flour
- Made in a traditional baguette pan (also called a French bread pan)
- Quick to rise
- Easy to store
Ingredients & Substitutions for this Gluten-Free Baguette Recipe
This yeast bread uses basic ingredients like white rice flour and tapioca starch... but for the absolute best results, here is a list of brands I recommend and tips if you need to use something different in its place. Also check my substitutions guide if you need to figure out what substitutions to make for other recipes.
- Granulated Sugar - if you need to substitute the sugar, Swerve sugar substitute works very well. And tastes incredibly close to real sugar!
- Instant Yeast - also called quick rise yeast, rapid rise yeast and bread machine yeast. The yeast can't be substituted, but you can use active dry yeast instead. If you want a yeast free bread, check out this yeast free option.
- White Rice Flour - I recommend this brand as it is budget friendly. Brown rice flour would be the closest flour substitute but it's a distant second and it will change the texture of the bread. A gluten-free flour blend has not been tested. Sweet rice flour is not a substitute.
- Tapioca Flour - also called tapioca starch. Again, I recommend this brand as it's a great price. Cornstarch or potato starch could also be used, as outlined in this post about starches. Arrowroot flour (also called arrowroot starch) could also be used.
- Xanthan Gum - this brand of xanthan gum is a good option. It may seem pricey but it will last a long time as you only use 1-2 teaspoons at a time. If you want to try a substitution, reference this alternatives article as there are a few options - I would recommend guar gum or gelatin since the recipe uses psyllium husk already.
- Psyllium Husk Powder - here is the brand I use. Note that this is psyllium husk powder, not whole psyllium husks. I would not recommend substituting the psyllium husk powder. It helps with the bread texture.
- Vegan Butter - I recommend Earth Balance as it's got a great flavor and bakes up beautifully. Another option would be Melt or Country Crock sticks. Regular butter could be used as well. Oil products like olive oil, melted coconut oil or vegetable oil could also be used in a pinch.
- Egg Whites - use just the egg whites, save the egg yolk for another use. I would not recommend an egg replacer here as they have not been tested.
- Apple Cider Vinegar - there is no substitute for the apple cider vinegar. Other vinegars or even lemon juice would leave too strong of a taste for this bread.
Exact measurements and instructions for making this gluten free baguette recipe are in the recipe card below.
How to Make Gluten Free French Bread
I often call gluten free bread dough, batter, because it truly resembles more of a batter than a stretchy, traditional 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!
Step One: Dissolve the sugar in the warm water as in image 1 above.
Step Two: After the sugar granules are completely dissolved, if using active dry yeast, add the yeast to proof.
Step Three: In the large mixing bowl of a stand mixer, add the dry ingredients (including instant yeast if using) and mix to incorporate.
Step Four: Add the wet ingredients - melted butter, egg whites, and apple cider - mix well.
Step Five: Add the yeast mixture (or just sugar-water). Mix on medium high speed using a paddle attachment for 3 minutes.
Prepping the French Loaf Pan
First, place the French bread pan on a baking sheet. This will prevent the cooking spray from getting all over your counter. Then spray it well with the spray. Take a pinch of cornmeal and dust each side with cornmeal. Alternatively, you can just use parchment paper on the pans instead of using cornmeal.
Forming the Baguette Shape
Next, spoon an equal amount of dough onto the French loaf pan, in a long baguette shape. 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.
Cover lightly with a kitchen towel and set the pan in a warm place to rise. After the gluten free French bread rises, take a sharp knife and cut 4 diagonal slashes in each loaf.
This is what gives French bread that characteristic look!
The rise time for these loaves is short - just between 15 - 30 minutes. The batter should just hit the top of the baguette mold.
Baking the Perfect Baguette
Place just the French bread pan (without the cookie sheet underneath) in the oven and bake at 400 F for 30-45 minutes or until the internal temperature registers between 205-210F with an instant read thermometer.
A Note 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.
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!
Variations for Serving These Loaves of Bread
The options for this bread are endless. Here are some other ideas for this bread:
- Top it with sesame seeds or poppy seeds to make a seeded loaf.
- Make the baked loaves into garlic bread by slicing the cooled bread and buttering each slice, front and back. Then sprinkle each slice with garlic powder, a bit of seasoned salt and Italian seasoning. Place the slices back to form a loaf shape, wrap the whole thing in aluminum foil and bake for 10 minutes at 350F.
- Use this bread for other recipes. This French toast casserole is a tasty, make-ahead breakfast option and this gluten-free bread pudding is a delicious dessert option.
Storing French Bread
These loaves are best served the same day they are made. They will last for up to two days in wrapped in plastic wrap or in an airtight container at room temperature. You'll have to microwave or warm the loaves as they will start to dry out and not be as tasty.
Freezing is recommended for longer storage. Freeze the sliced loaf in an airtight container for up to 1 month. Defrost slices in a microwave or the toaster oven for a nice crispy exterior.
Pro Tips for This Gluten Free French Bread Recipe
Nothing is as frustrating as getting all geared up to make bread and then have it flop, for no obvious reason! Follow these pro tips so that doesn't happen...
1. Measure Ingredients by Weight
Most of my recipes will offer a measuring cup portion for ingredients in addition to the weight. But that's just so you have an idea of how much 100 grams might measure out to. But always, always use a digital scale, like this one, to the weigh the ingredients. Weight is a much more accurate way of measuring ingredients and especially in baking, where the measurements are crucial. A few grams off, either way can ruin a recipe. Plus once you start measuring by weight it's so easy to just pour flour into a container to weigh than dragging out measuring cups!
2. Use Room Temperature Ingredients
It is so tempting to just grab eggs and butter from the refrigerator and start mixing but it's very important to wait until all ingredients are at room temperature before mixing anything together. The reason why is explained in more detail in my baking class but room temperature ingredients blend together better resulting in better textured breads and baked goods.
Tip for working with egg whites: Cold eggs separate easier than warm eggs. So the trick is to separate them while they're cold... then let the whites sit at room temperature to warm before using them.
3. Check with an Instant Read Thermometer
While quick breads like this pumpkin bread, and muffins, like these lemon blueberry muffins, can be checked for doneness just by inserting a toothpick in the middle and making sure it's clean or nearly clean, yeast breads are a different story. The best, most reliable way of making sure they are done is to use an instant read thermometer. For this bread, and most of my other breads, like this white bread and this oat bread too, you're looking for the thermometer to register between 205 - 210 F.
Using them is super simple. Basically just open it up and stick the tip into the middle part of the bread, not touching the other end of the pan, but far enough in that it's in the middle. Then watch the temperature. It should hit 205 fairly quickly. If it's far from it, stick it back into the oven for another few minutes and check it again.
FAQs
Can I use another flour besides the rice flour and tapioca flour?
For the tapioca flour, yes. Cornstarch or potato starch would work equally well. The second best substitute for the white rice flour would be brown rice flour but the baked bread is not the exact same texture and consistency.
Can I make this into garlic bread?
Yes! Just slice the loaf into inch thick slices and spread butter and garlic onto each slice. Then toast each slice in the toaster oven until butter is melted. Also check out this garlic bread recipe too!
Can I substitute the egg whites?
The best substitute for the egg whites would be these vegan eggs by Follow Your Heart. Because it's not just the white, the bread may be a little darker shade.
What's the best way to store this bread?
So after the bread is baked, cool it completely and then you have 2 options for longer storage... either slice the entire loaf and freeze it, then toast individual pieces as needed. Or slice the loaf in half and freeze the loaf. Then place it in the toaster oven to 'toast' (heat quickly) and enjoy with butter.
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Recipe
Golden Gluten Free French Bread (Dairy Free)
Ingredients
Method
- Prepare a French Bread pan (this is the one that works really well) by placing it on a cookie sheet and spraying lightly with cooking spray and dusting it with cornmeal. Set aside.
- In a measuring cup, fully dissolve sugar and water. If using active dry yeast, 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 instant yeast, rice flour, tapioca flour, xanthan gum, salt, and psyllium husk powder. Beat on low speed for 30 seconds to combine.
- Add the melted vegan butter, egg whites, vinegar, and sugar mixture to the dry ingredients.
- Blend for 30 seconds to mix. Stop the machine and scrape the sides down. Beat the mixture on medium for 3 minutes.
- Spoon the batter into the prepared pans, each loaf measuring 10 inches long. Smooth the tops.
- Cover the pan with a light kitchen towel and let the loaves rise for 15-30 minutes or until the batter reaches the top of the rim.
- Using a sharp knife, cut four, 2-inch diagonal cuts in the top of each loaf.
- Preheat the oven to 400 F and bake the loaves for 35-45 minutes or until an instant read thermometer registers between 205-210 F.
- Cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
Video
Notes
- Active dry yeast will need to be proofed, instant yeast can be added directly in with the dry ingredients.
- Don't be shy about beating the batter on medium.
- Make sure to smooth the tops, the loaves will turn out very similar to the way they look before baking.
- Bake just the French bread pans, not the cookie sheet used for prep.
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:
Hi Christine …… made two french loaves, they look wonderful! Thanks for the recipe.
Could I ask you to update the recipe and indicate at what point you add the sugar, yeast, water bloom …. I didn’t see that mentioned anywhere (did I miss that instruction? I did see where you said to add the yeast with the other dry ingredients), anyway I dumped the yeast liquid in with the other wet ingredients, mixed for the initial 3o seconds, scraped the bowl and then beat it for the 3 minutes.
Hi Barbara,
So glad you enjoy it! Let's see... it's in step 3. Does that recipe card load for you? Let me know if there is an issue with it.
Christine
This looks really good. Would it be possible to make rolls instead of loaves? Thanks!
Hi Barbara,
I haven't tried it as rolls, but I imagine if you portioned them into a 9"x13" baking pan, it would work just fine. Watch the rise and then test for doneness with an instant read thermometer.
Let me know how it goes!
Christine
Got a French Bread loaf pan and so baked it that way. Whole family love it and ate one whole loaf at dinner. I want to double the recipe next time so i have enough for 4 dinners. Since i only have one loaf pan, i guess I’ll be trying the rolls after all. Is it okay to double the recipe though? Thanks for your responses!
Hi Barbara,
So happy to hear it! So unless you had 4 of the French bread style pans, the recipe really can't be doubled. Plus I have not tested it, so I can't say for sure if the results would be the same.
Hope that helps,
Christine
Hi, Christine,
Well, i did double it. I made 2 loaves and 6 rolls. It turned out fine. Only problem really was that the cornmeal i had put on the baking sheet for the rolls started making the oven smoke a lot. I’ll be more precise with the cornmeal next time.
Can I double this recipe to make bigger loaves?
Hi Sharon,
You'd need a pretty big mixer - there's already 310 grams of flour plus 120 grams of tapioca starch in the recipe.
Instead of doubling it, make 2 batches side by side, that way the batter has space to mix properly. I'm afraid mixing that much batter in one mixer would not work out well.
Christine
What a great crust! Crunchy on the outside, soft on the inside and it even tastes great plain! I bought the pan just to try your recipe and I'm so glad I did because this recipe is a keeper!
So glad you enjoy it Eve!
Christine 🙂
Superfine or regular white rice flour?
Hi Alex,
Regular white rice flour - measured by weight.
Christine
Good Morning Christine. I just saw this recipe on a facebook group I belong to and it looks great! Your reciped states psyllium powder, I just have the pysllium husk and before I start the recipe, I'm wondering if it would work? Thank you for your time, I'm excited to make this bread!!
Hi Irene,
So it should be the same thing - psyllium husk is a seed and is typically sold after grinding it into a powder. If yours is not a powder, then grind it before adding it to the recipe. I usually recommend grinding binders like chia and flax before adding them to recipes, just so they are smaller in size and not noticeable after baking.
Hope that helps!
Christine
My loaves don’t seem to rise fully. When I mix it with the sugar it foams a ton - to the top Of the measuring cup. Then when my loaves are proofing it’s taking way longer than the recipe states and after 60 + minutes I just bake it because it seems to be done rising. Would the recipe work if I mixed the yeast with the dry ingredients?
Hi Amie,
It's quick rise yeast, so you don't technically need to proof it beforehand, so yes you could mix the yeast in with the dry ingredients. But I don't think the yeast is the problem as you mentioned it foams, so it's fresh. I am more concerned about the rise - so it doesn't hit the rim of the pan like in the picture? I say rim, bit with the French bread pan it's more hitting the sides of the pan and looking inflated. Depending on the temperature in your rise space, 30 minutes really would be the maximum.
It's sometimes really hard to judge a rise by time frame - because everyone's kitchen or rise area is different. Mine is at about 74 F. But I know others who keep it as 70F, that's why I use the height as an indicator for the rise.
You mentioned gumminess before, and this just occurred to me - is the oven inside temperature correct? The bake time could be impacted by oven temperature - I had a reader baking another bread and it was taking forever. Turns out the oven temperature was off by 30F! It read the right temperature on the outside but the inside was off.
Let me know so we can figure this out!
Christine
I followed the recipe exactly and mine turned out moist feeling and gummy. Not sure what I did wrong?
Hi Amie,
Apologies for being so late in responding! Oh this makes me sad to hear this... let's see if we can figure this out. Couple questions though - did the batter reach the top of the rim when rising? And then did you use an instant read thermometer and did it reach 205-210F when stuck into the middle?
It sounds like maybe it wasn't completely done baking, just from the gumminess. It should definitely not be gummy.
Let me know so I can help.
Christine
Maybe I missed it in the post - how do you store this and for how long? Does it freeze well?
Hi Amie,
Thanks for asking - so as with gluten free bread, it does not store well at room temperature. I've tested so many options and it just doesn't last long. What does work is freezing - slice the loaf or loaves and place wax paper in between each slice. Then place the slices into a plastic ziplock bag and seal it tightly. Defrost one or a couple slices by toasting to your desired doneness.
Hope this helps. Let me know if you think of anything else.
Christine
This bread is absolutely delicious! The best gluten free bread recipe I've tried. The flavor and texture are perfect.I
I didn't read directions closely enough to see I shouldn't havep ut cookie sheet under the bread pan in the oven. I think my bread my might have been a little crustier without it. (I had just cleaned my oven and worried the cornmeal would fall through the holes in the pan. Lol.) It was still delicious.
Do you advise putting a pan of ice cubes in pan on lower shelf while baking this bread? I've seen that recommendation on other recipes. I might try it next time.
Thank you for the delicious recipe. I would be proud to serve it any time to anyone. Even my wheat eating family members would love it! I'm fact, they would probably believe it isn't gluten free.
Hi Judy,
Thank you for he kind words - so glad you enjoy it 🙂
I serve it to my wheat eating family and they don't know either! lol
I haven't tried the ice cubes but I've heard that too - I'd be curious about it though - if you try it before me, let me know how it works out.
Christine
This recipe is awesome! I am also gluten free with sucrose( table sugar intolerance. Having a good bread has been so hard to find. Nothing in the stores GF is tolerable for me. I used Honey as the yeast feed and replaced the vinegar with lemon juice. I also sprayed my spatula with oil to smooth the tops. I made 4 hamburger buns and a crispy loaf of bread. I couldn't wait and ate a warm bun with butter. Yum Yum. I did brush to bun tops with butter to soften a little for the burgers. WE are having a family BBQ tomorrow and so excited to have a bun for my burger. Thank you, Thank you.
Hi Cindy,
Oh that sounds fantastic - glad you are enjoying buns again 🙂
~Christine
Well I have tried about 5 different GF bread recipes and so far this is the best I have found. Frankly the others were all terrible wet lumps of unrisen door stops. So I really appreciate this recipe. It was also well written and easy to understand. Thanks. I will look at some other recipes on your blog. I was thinking it might work as a sandwich bread. What do you think?
Hi Mary Jean,
Thank you for the kind words, that makes me so happy to hear!
So it does make wonderful little sandwiches 🙂 But I also have a great sandwich bread, actually a couple, that are excellent too. https://zestforbaking.com/easy-gluten-free-sandwich-bread-recipe
Thank you for your comment!
~Christine
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!!
Hi Christina,
Oh SO glad to hear this! I am a big fan of keeping things easy 🙂
~Christine
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.
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
This bread is amazing! The best gluten free French bread recipe. Thank you!!!
Thank you Karen! So glad you enjoy it!
~Christine
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.
Forgot to rate your bread!
Thanks Val! So happy you enjoyed it - garlic bread- yum!
~Christine
It has a great texture. People who do not need gluten free come bak for more.
Hi Carrie,
Aw that's wonderful to hear!
~Christine
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!
Hi Diana,
Thank you so much for the comment and rating! Makes me so happy to hear you all loved it!
~Christine
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.
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
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.
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
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?
Hi Claire,
I used large eggs. Did you make any substitutions in it?
~Christine
This was an easy recipe to make and it turned out great! Everybody loved it.
Thank you for the kind words Lucy - glad you enjoyed it!
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!
Hi Pyper,
So glad you enjoy it!
Thanks for the feedback!
~Christine
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.
Hi Monica,
Oh wonderful 🙂 So glad you enjoyed it! Definitely curious about the egg replacer!
~Christine
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!
Hi Sophie,
Oh yay! And yes, white rice flour should work well.
~Christine
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.
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
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.
Oh wonderful! And so glad you find it helpful! Glad you enjoyed the bread!
~Christine
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?
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
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?
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
Thank you! You’re making my first try at this so much less stressful!
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.
So glad you liked it!
Thanks for the great feedback!
Also, how do I store this bread?
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
Hi Christine, I cannot have any gums. Can I use konjac, instead? If so, how much of it do I use? Thanks!
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
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
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 = )
Thank you for the amazing feedback! Glad you enjoy it 🙂
~Christine
Can't have eggs so any suggestions to the egg whites?
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
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.
Great suggestion Elena!
Can I use an egg instead of physillium husk or flaxseed?
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
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
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
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!
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
I have used coarsely ground millet in place of the cornmeal and it works great!
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
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
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
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
bellevoir@ hotmail.com
Thank you very much
Mary
This bread looks wonderful but, I am allergic to Psyllium. What can I replace it with? So sad.
Hi Ann,
Thanks for asking - no worries, try some golden flax seed instead.
It'll be a very similar result!