Are you looking for gluten-free dairy-free white bread that you can use for sandwiches to bring to school or work that won’t stale quickly or worse, crumble? This gluten free sliced french bread is it! Kids love its Wonder Bread texture. Over the years, I finally perfected this recipe that began as an Udi’s Copycat White Bread Recipe. Enjoy! My gluten-eating husband sure has enjoyed along with its nice crunchy crust!
This sliced gluten free French bread’s crust softens when left out for hours or when microwaved.
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Stay-Fresh Gluten Free Sliced French Bread (Dairy Free)
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: Makes 14 slices
A chewy gluten free sliced French bread that makes the perfect white bread to use for brown bagging your lunch.
Ingredients:
3/4 cup + 1 tablespoon water
1 tablespoon evaporated cane juice (or sugar)
1 tablespoon gluten free brown rice syrup (Lunbderg's) (or honey)
2-1/4 teaspoons intant dry yeast (SAF)
4 large egg whites, at room temperature
1 teaspoon apple cider vinegar
1/4 cup extra neutral-flavored oil (extra light olive, avocado, grape seed, canola)
2 cups tapioca flour/starch
1 cup brown rice flour
1/2 cup potato starch
2-1/2 teaspoons xanthan gum (or guar gum for corn-free)
Oil a 9×5-inch metal loaf pan; set aside. Preheat oven to 170 – 200°F (lowest possible).
Measure the water in a 2 cup measuring cup or pour into a bowl. Add the brown rice syrup and sugar and stir. Heat the water to between to 95 and 110°F. Stir in the yeast; set aside until it becomes foamy on the top.
Add the eggs, yeast mixture, oil, vinegar in the large bowl of your stand mixer and beat on low speed a few seconds just until a little combined and the egg whites make a few bubbles.
In a large bowl, whisk together the dry ingredients and add to the mixer.
Beat on medium speed for 2 minutes,
Add the sticky dough to the prepared pan and distribute and smooth the top with a little cold or room temperature water using a silicone spatula. You'll want to meet all sides of the pan as best you can. If you miss the corners that will be okay. It will fill in upon rising.
Turn off the oven and leave the door open for about 30 seconds to bring down the temperature. Place the bread pan in the oven and close the door. Allow the dough to rise for 30 minutes. Remove it from the oven and allow it rest on top of the stove.
Preheat the oven to 350°F.
When the dough reaches 1-inch over the top of the pan, place it on the center shelf of the oven and bake for 30 minutes. Tent with foil and bake an additional 1 hour.
Remove the loaf from the oven and immediately remove it from the pan.
Place the loaf on a wire rack to cool completely, about 2 hours.
Slice with an electric slicer, electric knife, or serrated knife.