If you haven't noticed, I kind of have a thing for bread :). Toast with jam is one of my favorite simple snacks. After about 4 tries (I didn't post anything about those 4 tries), I've finally come up with a bread recipe that reminds me a whole lot of honey wheat bread in flavor (see recipe at the bottom of post)! The flour concoction consists of everything from almond meal to corn meal; it might seem a bit strange to see corn meal in a bread recipe, but it totally works here! The texture on this bread is right on too, and the best part? It toasts well! Woohoo!
Gluten-Free French Bread
based on this gluteny recipe
(click photos to enlarge :)
3/4 cup Ener-G Potato Starch
3/4 cup Ener-G Tapioca Flour
1 1/2 cups white rice flour
2 1/4 tsp xanthan gum
2 1/2 tsp yeast
1 cup water
2 TBSP Sugar
3/4 tsp sea salt
reserved 1/8 cup water (and about 1-2 TBSP reserved warm water)
2 tsp extra virgin olive oil
3 tsp cornmeal
- Put your oven on the 'warm' setting.
- Proof the warm water (1 cup!) with the yeast and sugar!!! (warm up the water in the microwave for 30 secs)
- First combine all of the flours/starches with the xanthan gum and yeast. Mix well, then begin adding the reserved water slowly, folding it in and kneading the dough as you go.
- Continue kneading for 5 minutes, add a bit more warm water if it is too dry (add 1 tbsp at a time -- though you don't want it too wet, it should be firm). Now add 1 tsp of olive oil and knead for 1 minute more then set aside.
- Boil about 3 cups of water, and add that hot water to an oven-safe dish; put the water-filled, oven-safe dish on the last oven rack.
- Now shape your dough into a torpedo shape, place it on a cookie sheet lined with parchment paper, and drizzle with 1 tsp more olive oil. Rub the olive oil over the surface evenly, then sprinkle the dough with the corn meal.
- Turn your oven off, then let the bread rise in the oven for an hour. Now set the oven to 375, leave the bread in there (even while preheating) to bake for about 20-30 minutes (I don't remember the exact time :/); it will be slightly golden on top when ready.
Also, I apologize for not noting the baking time! I sometimes get so caught-up in the baking that I forget to write down the details (even the important ones ;). I made a somewhat small loaf, so 3 folks can easily enjoy this with dinner the first day -- I recommend serving it warm, right outta the oven, pretty much. You could even make a torpedo sandwich with it (ooh how I miss those things. They are sooo good!)