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.
This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
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. They are so delicious just sliced and served with butter or set a loaf aside (the recipe makes 2 loaves) for some French toast casserole.
Why this recipe is the best!
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. Not only that, they're:
- Easy to mix (with a stand mixer like this one!)
- Made with convenient flours and starches - rice flour and tapioca flour
- Traditional (use this French bread pan)
- Quick to rise
- Easy to store
Bread baking pro tips
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...
Measure by weight
Most of my recipes will offer a cups portion for ingredients. Something like 100 grams (about ½ cup) 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!
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.
Use a French bread pan
A French bread pan like this one is what makes these loaves French bread loaves! These pans are typically curved with tiny holes. This allows the air to easily circulate through the batter and pan, making the outside nice and crusty. And typically you sprinkle the pans with a dusting of cornmeal to prevent the bread from sticking to the pans.
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.
How to Make Gluten Free French Bread
Ingredients & substitutions
This bread uses convenient flour 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. 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 and works wonderfully in this recipe. Brown rice flour would be the closest flour substitute but it's a distant second and it will change the texture of the bread.
- 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.
- 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 the gelatin since the recipe uses psyllium husk already.
- Psyllium husk powder - here is the brand I use. 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.
Mixing
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!
Step one in getting this batter ready is to dissolve the sugar in the warm water as in image 1 above. After the sugar granules are completely dissolved, add the yeast (step 2) and stir to mix.
In the bowl of a stand mixer, add the dry ingredients (step 3) and mix to incorporate. Then add the melted butter, egg whites, apple cider vinegar (step 4) and yeast mixture (step 5). Mix on medium high for 3 minutes until dough forms (step 6).
So now you've got this batter-like dough ready. Now comes the fun part!
Prepping the pan
First place the French bread pan on a cookie sheet. This will prevent the cooking spray from getting all over your counter. Then spray it well with the spray. Then take a pinch of cornmeal and dust each side with cornmeal.
Forming and rising
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!
After rising
The rise time for these loaves is short - just between 15 - 30 minutes. The batter should just hit the top of the pan.
Baking
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 an instant read thermometer reads 205-210 F.
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!
FAQ's
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.
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.
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.
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!
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
Recipe
Golden Gluten Free French Bread (Dairy Free Too!)
Ingredients
- 29 grams granulated sugar about 2 Tablespoons
- 1 ½ cups water 70 – 80 F
- 21 grams quick rise yeast about 2 Tablespoons
- 310 grams white rice flour about 2 cups
- 120 grams tapioca flour about 1 cup
- 2 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 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. 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. Beat on low speed for 30 seconds to combine.
- Add the melted Earth Balance, egg whites, vinegar and yeast 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 side measuring 10 inches long. 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 15-30 minutes or until the batter reaches the top of the rim.
- 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
- Proof the yeast for a few minutes before adding the rest of the 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.
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
Mary Jean
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?
Christine
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
Cindy
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.
Christine
Hi Cindy,
Oh that sounds fantastic - glad you are enjoying buns again 🙂
~Christine
Judy
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.
Christine
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
Amie
Maybe I missed it in the post - how do you store this and for how long? Does it freeze well?
Christine
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
Amie
I followed the recipe exactly and mine turned out moist feeling and gummy. Not sure what I did wrong?
Christine
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
Amie
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?
Christine
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
Irene
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!!
Christine
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