Gluten, dairy, egg free french bread
Recipe type: Bread
Prep time:
Cook time:
Total time:
- 1½ cup Sorghum flour
- ½ cup millet flour
- 1 cup tapioca flour (or arrowroot starch)
- 1 tbsp. xanthan gum
- 1½ tsp. salt
- ½ tsp baking soda
- 2 tbsp. sugar
- 2 tbsp. rapid-rise yeast
- 1½ cup warm water
- 2 tbsp olive oil
- 3 eggs worth of replacer (4½ tsp egg replacer mixed with 6 tbsp. warm water, 3 tbsp. flax meal mixed with 6 tbsp. warm water)
- 1 tsp cider vinegar
- crushed rosemary
- Pre-heat oven to 375 degrees.
- Grease pan and sprinkle with cornmeal.
- Combine all dry ingredients (through yeast).
- Add wet ingredients and mix on medium for about 3 minutes.
- Add to prepared pans, then brush with olive oil and sprinkle rosemary on top.
- Let rise for 25-30 minutes or until doubled in size, I like to use my warming try on low to do this.
- Bake for 25-30 minutes. If you like a crunchier crust bake for a little longer.
Recipe by Allergy Free Cooking at https://allergyfreecooking.net/gluten-dairy-egg-free-french-bread/
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