2Tablespoonsvegan butterregular butter can be used, melted
3egg whites
1teaspoonapple 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. 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.