French…… bread?


Okay so I don’t know if you can call it french bread but it is similar and easy! I would imagine this would make great crutons, garlic bread or even stuffing. My kids and my husband both LOVED this, especially the kids since fresh bread isn’t something they get often.

This recipe comes from the Gluten free gourmet Cooks fast and healthy.

So to start you need to make a gluten-free flour mix of:  2 parts white rice flour, 2/3 parts potato starch, 1/3 part tapioca starch  (eg:3 cups rice flour, 1 cup potato starch, 1/2 cup tapioca starch).Of that you will need 2 cups plus 2 tablespoons for this bread.

2 cups plus 2 tbs of GF flour mix

2 1/2 tsp xanthan gum

1 1/2 tsp sugar

1 tsp salt

2 tsp quick rise yeast

1 tsp vinegar

2 egg whites (room temp)

1 1/2 cups warm water

grease your bread pan. preheat oven to 400.

In a bowl combine flour, xanthan gum, sugar, salt, and yeast . Add vinegar, egg whites and water. Beat at medium with a hand-held mixer for 3 minutes. spoon dough into bread pan ans smooth top. (though I did this and it still formed a strange shape). cover let rise for 15 minutes (mine didn’t rise till it went in the oven). place in oven for an hour then reduce to 350, the original recipe says 15 min but my bread was under cooked so I suggest 30 minutes. (Do Not poke it or touch it while it is cooking because it will be a crust with a hollow center).


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New to gluten free cooking?


If you are new to the scary world of gluten-free cooking there is a few things you will want to know. If others in your house eat gluten be very careful of cross contamination (eg: peanut butter used for wheat bread).  Some things contain gluten you wouldn’t normally think of here is a short list of those things : Soy sauce, pre-made broth, bullion cubes, beer, modified corn starch, hydrolyzed vegetable protein, barley malt, grain alcohol and even some pop, candy and chocolate.

Basics for baking you will need:

Xanthan gum, cornstarch, tapioca flour/starch, potato starch, rice flour, GF (gluten-free) baking soda, GF baking powder, GF vanilla extract and gluten-free corn flakes.

I would like to encourage anyone on a GF diet to make your pizza dough, cookies, banana bread, and yes even perogies:) its fresher and far cheaper than buying the stuff in the freezer isle. I have a pizza crust recipe that calls for rice flour that maybe costs 2$ to make a large pizza crust but to buy it in the store is 10$ for frozen frisbees that don’t taste good!  Some things are worth it like bread, I have not yet been successful in my GF bread making. you also don’t need to  splurge on GF tortillas if you read the ingredient list on the Corn flour ones a lot are gluten-free (although if you are diagnosed celiac it may not be worth the risk as it isn’t a dedicated factory). If I am strapped for cash I like to find inventive ways to replace gluten in my meal. For example if we are having burgers I will used Living lettuce  or romaine lettuce as the bun (saves the waistline too:) ).

I have gotten a lot of friction from family about this diet and I know how hard it is to explain. I have not had my scope test (going in for it in 3 weeks) so they assume I don’t have a problem.  So when I go out to their house for dinner they cook what ever they like and say it is GF but after I get home I down for the count. I am hoping the results of this scope might clarify things, although I never wanted to get it as it is unpleasant and I have to eat gluten for 2-3 weeks and it is painful. anyone else had this scope? any suggestion advice for me? does it hurt?

Dont be afraid to ask a lot of questions about what you are being fed, its your health and sometimes its just not worth the pain!

I hope this was helpful lots of recipes to come:)