A gluten-free French bread recipe that makes two loaves of bread. This bread is easy to make and is also low-FODMAP.
I love carbs. For a while, I did try a low-carb diet. I felt horrible, with absolutely no energy. It stressed my body out so much, I was having anxiety and trouble breathing. I did give low-carb a fair trial, doing it for 3 months. Still not for me. I added quinoa, potatoes, rice and pasta back into my diet and felt so much better.
I decided to try a recipe for Gluten-Free French Bread from Genius Kitchen that is also low-FODMAP. It came out amazing! I love eating a sandwich made from a chunk of this bread. It’s soft on the inside and crusty on the outside. I purchased a french loaf pan just so I could try this bread (you do not need a special pan to make this bread, but it does make it easier). If you don’t tolerate wheat, this bread is a great option.
French Bread
Ingredients
- 2 cups rice flour (I used white)
- 1 cup tapioca flour
- 1 tablespoon xanthan gum
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 1 1/2 cups lukewarm water
- 2 tablespoons fast rise yeast
- 2 tablespoons unsalted butter, melted
- 3 egg whites, slightly beaten
- 1 teaspoon vinegar
Instructions
- Combine the flours, xanthan gum, and salt in the large mixing bowl of a stand mixer and blend on low speed.
- In a small bowl combine the sugar and yeast. Slowly pour in the warm water while stirring. Wait until the mixture foams slightly, then blend into the dry ingredients.
- Add the butter, egg whites, and vinegar and beat on high for 3 minutes.
- To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
- Slash diagonally every few inches. If desired, brush with melted butter.
- Cover the dough and let rise in a warm place until doubled in size, 20 to 25 minutes.
- Preheat oven to 400 degrees. Bake for 30 to 35 minutes or until golden brown.
- Remove from pan to cool.
Adapted from Genius Kitchen: Gluten-Free French Bread Recipe
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This bread really is very tasty! I did find that I was reacting to it, though. 🙁 I have been able to pinpoint the problem as the Xanthan Gum. I replaced the Xanthan Gum with Gelatin and it worked just as well, and no symptoms! 😀
Hi! I've tried this recipe twice now, it tastes great but isn't rising like yours in the picture. What kind of yeast are you using? Also, which attachment did you use for the mixer? Thank you!
I use Red Star Active Dry Yeast that comes in a jar. I have a Kitchen Aid mixer and I use the regular paddle attachment for this recipe. Make sure you are using fresh yeast and that you are measuring the flours correctly. Scoop the flour into the measuring cup and then level off, rather than using the measuring cup itself to scoop the flour. This can result in too much flour, which might hinder rising. Hope these tips help!
Can you describe how you replaced the xanthan gum with gelatin. I also avoid xanthan gum but tons of recipes for breads and cakes call for it 🙁 thank you!
Hi. This is my first time making my own bread. What type of vinegar do I use? Thanks for posting your recipes. I love them.
Hi Candie, you can use any kind of vinegar that is tolerable to you. I usually use white vinegar.
Hi, I am wondering if using sweet rice flour (more glutenous) than regular white rice flour…. would be an okay substitution? Wouldn't it give a little more structure to the bread loaf?
I haven't tried sweet rice flour with this recipe, so I'm not sure that would work. If sweet rice flour is used in a recipe, it's usually just a small amount, since it is so sticky and difficult to work with. Replacing rice flour with sweet rice flour is not an even exchange. The xanthan gum is what gives this particular bread structure. Hope you figure something out!
Hi! Do you know if you could use a regular gf flour blend? I don’t have all of the types listed in the recipe. Thanks!
I’m not sure, I haven’t tried it with a blend. I always think it doesn’t hurt to try!
Hi..can I use brown rice flour as a substitute for the white rice flour?
Sure, I don't see why not!
The bread is really good! Have you ever tried to freeze either the bread or the dough?
I haven't tried freezing the dough, but I freeze the bread all of the time!
Hi there!
Thank goodness for blogs like yours! Recently diagnosed with an IBD, I have been a bit worried about the changes that I will have to make to my diet. Looks a lot more easy after a few hours searching through various blogs!
Quick question regarding this bread recipe though, two questions actually:
1. Would it work out if I were to use the White Wings gluten free plain flour? It has a mixture of flours and a vegetable gum in it.
2. I don't have a stand mixer, so I would be mixing this bread my hand. Would that effect the final result any?
Thank you 🙂
Hi Em! Sorry I didn't reply sooner. Yes, I think it would work fine to use your own flour. Instead of the rice flour, tapioca flour and xanthan gum, try using 3 cups of your White Wings flour. I don't think that mixing by hand will effect the outcome. I'm just saying this to the best of knowledge though, so let me know how it works out!
GREAT bread, did use the french bread pan, but the recipe was easy and concise, unlike many I have tried. Simple ingredients, perfect instructions, we have already eaten half the loat right out of the oven. Other recipes I have tried have been epic failures, try this one, easy peasy and amazing.
Glad you liked it Valerie! It is one of favorite gf bread recipes!
Made it again, and it turned out even better. Thank you so much. I never loved bread, but I think that may change. So good and so easy.
I love this bread! I use 1 1/3 cup white rice flour and 2/3 cup millet flour, as it adds a nice flavor. Fabulous!
Glad you like it!
Hi! I do not tolerate eggs. Would it be possible to leave them out?
I haven’t tried to make this without eggs, so I can’t say for sure. My guess is that it would not work to leave them out.
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This is really good bread. The first time I made it, I just stirred it and not for very long. The bread was quite heavy. The second time, I added 1 tablespoon of water and, because I wasn’t paying attention, used only 1 egg white. The dough was stiff but workable. The bread tastes great. This recipe seems to be quite adaptable, it’s certainly forgiving. I make this bread just so I can use your recipe for garlic bread. My husband and I enjoy it very much. Thank you.