We started out with a very easy recipe for our first experiment with French bread Gluten-Free baking. This is a 5 ingredient loaf that anyone can make. It is in a 4 cup loaf pan (8′”x 4″) and it ends up looking like American banana bread.

One of the first lessons I learned is that Gluten-free flour needs plenty of water. Don’t be shy with it.

Ingredients:

2 1/3 cups Pamela’s Gluten Free flour

1 1/2 cups of water

1 teaspoon of yeast

3/4 teaspoon of salt

1 tablespoon olive oil

Dairy free butter to grease the loaf pan

Equipment:

Stand Mixer with a bread paddle

4 cup loaf pan (8″ x 4″)

Spatula

Small piece of wax or parchment paper

Small hand towel

Baking sheet

Toothpick

Let’s get started!

1. Combine the yeast and water (100 – 110 degrees F)in measuring cup and let sit for 5 minutes.
2. Combine the flour, water mixture, salt and oil in a stand mixer bowl with a bread paddle (not the bread hook) and stir on low for 5 minutes. The mixture will look way too wet, but its supposed to.
3. Using a small piece of paper, spread out the butter inside the loaf pan. This makes sure that the bread doesn’t stick to the sides and bottom of the pan.
4. Cover the pan with a towel and let it sit for about 1 hour and 15 minutes to allow the yeast time to proof.
5. With about 15 left to go on the proofing, preheat the oven to 450 degrees F after placing a baking sheet in the oven first. The loaf pan will sit on this during baking.
6. Place the loaf on the baking sheet in the oven and bake for 30 – 35 minutes.
7. Using a toothpick, stick it into the loaf. When it comes out clean, it is cooked.
8. Allow to cool for 30 minutes and then cut open. Enjoy.