Gluten Free French Bread

GLUTEN FREE FRENCH BREAD

1 1/2 cups almond meal 

3/4 cup Arrowroot flour or Tapioca Starch (same thing) 

3/4 cup Potato Starch (not flour, big difference) 

1/2 t Salt 

1 T rapid dry yeast *

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1 T Olive Oil 

3 Egg Whites 

1T honey 

1 t Raw Apple Cider Vinegar 

2/3 cup Warm Water 

In mixer, blend all dry ingredients. Add egg whites and oil, mix to blend. Add remaining wet ingredients and mix for 2 minutes. The dough will be like a thick pancake batter.  Lay parchment paper over French bread pans, folding up at the ends to prevent runoff.** Divide dough between the two sides.

Note: the original recipe (https://healthstartsinthekitchen.com/grain-free-french-bread/) was a bit confusing for me so I rewrote it and combined the tapioca and arrowroot flours since they are basically the same flour. I made this the first time without the French bread pan and it was ok, but it was MUCH better when I used the French bread pan. The French pan is made to bake more evenly. You have to line the pan with parchment paper** because the dough is more like a batter and will run. 

* the original recipe calls for rapid dry yeast. I’m not able to get that here, only “dry yeast”. So to get around that I let the dough rise in the mixing bowl for about 45 minutes, mix it to break it down, then pour it into the pans to bake. I skipped this ‘let rise’ step and the result was a much dencer bread. Won’t skip it again!

**if you wad up the parchment paper and then spread out flat, it will lay where you put it. Little tricks of the trade!