Y’all! Ages ago I dove into the rabbit hole that is gluten-free bread. And when I say rabbit hole, I raelly mean it. If you have ever made bread with gluten flour you know how the bread is easy to knead and with each knead comes more elasticity and more sweet crannies of goodness. Well! Big sigh, that is not the case with gluten-free bread. The less you handle the dough, the better the bread will be.
In all my recipes for yeasted gluten-free bread you barely touch the bread after you add in your flour. My recipes include letting the dough rise in the pan so you are truly not man handling the loaves.
The french bread that I tested a few years ago, includes egg whites, if you aren’t vegan it’s delish, but I had TONS of you awesome people DM me asking for a vegan no fail version.
This. Is. The. Bread. Of. Your. Dreams!
It’s sweet, but tangy, has a fluffy center, and a crust on the top! I mean drool!
Let’s start baking!Print
soft, fluffy and full of gluten-free & vegan goodness!
- 1 1/2 cup of warm water 110°f
- 1 packet of yeast
- 1 tsp of sugar
- 2 tsp of apple cider vinegar
- 2 1/2 cups of gluten-free flour (I like Bobs Red Mill 1:1)
- 1 tbsp of melted butter (topping)
- 1 tsp of salt (topping)
- In a bowl, mix your yeast and sugar
- Add in your water to the sugar and yeast and whisk 2 times to initiate the activation
- Let your mixture activate for 5 minutes, bubbles should form
- Once the bubbles form add your apple cider vinegar into the mix and stir gently
- Add 2 1/2 cups of flour to your water mixture using a rubber spatula and fold in gentle motions until there are no more bumps and your dough comes together
- Grease a loaf pan and pre-heat your oven to 425°f
- Using your same rubber spatula, place your dough into the pan, even the top with your spatula
- Cover with a dishtowel and let rise for 1 hour near your warming oven
- After 1 hour, your dough should have doubled in size to fill the pan
- Before you place in the oven pour your melted butter over the top and salt generously with flake salt
- Bake for 45 minutes until the top is golden brown
- Remove from the oven and let cool for 5 minutes, after 5 minutes pop the loaf out of the pan and let cool outside the pan
- Eat and enjoy!
- if your yeast doesn’t form a froth after 5 minutes, your yeast may be dead, try another packet
- keep your water at 110°f at the highest temp so you don’t kill the yeast
- Removing the bread from the loaf pan ensures the bottom won’t be soggy
Keywords: gluten free vegan french bread
This is one recipe that I cannot stop making! I have made it 2 times a weekend for the past 4 weeks and it’s just that good! I love it with soup, as breakfast and even with some melted vegan cheese!
Now it’s your turn! Go get at it!