Gluten Free Bred #2 - Chewy Crispy French Bread! (with yeast)

Great for summer potlucks!
Though I've been accustomed to eliminating breads for many years, lately I've been doing some yummy experimenting with breads (thus the three bread recipes!)
INGREDIENTS
  • 1 cup sorghum flour
  • 1½ cup organic potato starch
  • ½ cup tapioca starch or flour
  • 1½ teaspoon salt
  • 1 Tablespoon sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum (or xanthan)
  • 1½ Tablespoons instant or bread machine yeast
  • 1 Tablespoon olive oil
  • 3 large egg whites
  • 1 teaspoon cider vinegar
  • 1 cup warm water (105 – 115 degrees)
INSTRUCTIONS
  1. In the bowl of your mixer, combine the dry ingredients (sorghum flour through yeast).
  2. Add the olive oil and egg whites and mix to incorporate.
  3. Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough.
  4. Spoon the dough onto the pan and carefully shape with a spatula. Because the dough is soft, it will go through the small holes in the pan. Don’t press hard when shaping.
  5. If you like, you can brush the top with beaten egg white.
  6. Use a sharp knife to cut several slits in the top of each loaf.
  7. Place the pan in a oven on a middle rack. Turn the oven on to 425 degrees and begin timing for 30 – 35 minutes.
  8. Cool the loaves on a wire wrack before slicing.



Though they have different functions, I've found that I can reduce the xanthem gum by half and add 2 tablespoons of  inulin. It enhances the structure as well.





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