• Cooking Time: 45 minute bake time
  • Servings: 2 loaves
  • Preparation Time: 10-15 minutes plus 1 hour rising time
  • Bread:
  • 1 1/2 c. very warm water (if water has any sting to it, it's too hot)
  • 1 T. sugar
  • 1 1/2 t. freshly ground sea salt
  • 2 T. EVOO
  • 1/2 c. +1 T. liquid egg whites
  • 2 T. active dry yeast
  • 2 c. white rice flour
  • 1 c. tapioca flour
  • 1 T. zanthum gum
  • 1 t. apple cider vinegar
  • Garlic Butter:
  • 1 stick butter, softened
  • 4 or more (to taste) cloves of garlic, minced
  1. Put hot water in bowl of stand mixer and start mixer on low. With mixer running add sugar, salt, EVOO, and egg whites. Mix well, then add yeast and continue to mixing briefly. Turn off mixer, add flours, zanthum gum and vinegar; stir until moistened. Beat for a minute or so. Divide dough into 2 parts. Place dough into parchment paper lined French bread pans and slash tops with a knife. Bake in an oven preheated to 400F for 45 minutes. Remove from oven and put loaves on wire rack to cool. When completely cool, slice in half horizontally. Meanwhile whip butter with minced garlic. Spread on each side of bread. Place under broiler and watch carefully to be sure it doesn't burn. Serve immediately.
Crusty French bread is awesome with Italian food. I also use this recipe to make small French breads for Sub sandwiches.