This gluten free dairy free white bread recipe creates a bread texture similar to traditional French bread with a similar crust without any rice flour. Everyone loves the previous Gluten Free Sliced French Bread but didn’t care for the large holes. This one is much better and begins with soft crust, straight out of the pan or after storage. Makes excellent sandwiches and toast.
Watch the video to see the texture. [coming any minute]
Gluten-Free Dairy-Free Sliced French Bread
- 1-1/2 cups sorghum flour
- 1 cup tapioca flour
- 1/2 cup potato starch
- 1/2 cup cornstarch
- 2-3/4 teaspoons xanthan gum
- 2-1/4 teaspoons instant dry yeast
- 2-1/4 teaspoons gluten free baking powder Featherweight
- 3/4 teaspoon salt
- 1 cup water warmed between 100 – 110⁰F
- 3 large eggs at room temperature
- 1/4 cup dairy-free margarine melted and cooled (Smart Balance)
- 3 tablespoons light agave syrup or Lyle’s Golden Syrup or honey
Oil a 9×5-inch or 8x4x4-inch loaf pan, dust with rice flour, and set aside.
Combine all of the wet ingredients (water, eggs, melted butter, and agavin the bowl of your stand mixer fitted with the balloon/whisk attachment; set aside. Be sure to not add hot butter to eggs as they will immediately begin to cook.)
In a separate bowl, whisk together the dry ingredients (sorghum flour, tapioca flour, potato starch, cornstarch, xanthan gum, instant yeast, baking powder, and salt. Add to the wet ingredients and mix on medium speed for 5 minutes.
Scoop the dough into the prepared pan and smooth out the top as best you can.
Oil the top of the dough or a sheet of plastic wrap. Place the plastic wrap directly on top of the dough, smoothing out the top. Allow the dough to rise in an 80⁰F environment until the dough reaches the rim of the pan, about 40 minutes.
Just 15 minutes prior to the completion of the rising stage, preheat the oven to 375⁰F.
Rise 35 – 40 minutes or until it reaches the top of the pan.
Bake on the center shelf 50 – 55 minutes. (I baked this one 50 minutes, but see now that 55 would have resulted in a loaf that wouldn’t have sunk in slightly at the top.) If you test the internal temperature of bread to check for doneness, mine was about 205⁰Tent with foil after about 30 minutes of baking or when you do not want the crust to get much darker. It does darken a little more even once tented.
Immediately remove from the pan and allow to cool on a wire rack for 2 – 3 hours or until the center is cool. (Dairy takes longer to cool than dairy-free.)
Slice using a serrated knife (electric slicer, electric knife, or by hand). Freeze any slices that you will not consume within 24 hours in a zipper storage bag. Then, defrost in the microwave on low or on the countertop in the bag. Rewarm the bread to create a fresh-baked texture.
To make this bread egg-free, replace each egg with 2 tablespoons liquid from a can of cannellini beans plus 1 tablespoon additional fat (butter, margarine, hydrogenated palm oil, etc).