The Best Gluten Free Crusty French Bread
Servings 8
Ingredients
Yeast Mix
- 340 g warm water
- 15 g active dry yeast
- 30 g sugar
Binding Agents
- 375 g warm water
- 30 g psyllium husk
Dry Ingredients
- 360 g potato starch
- 140 g tapioca starch
- 210 g sorghum flour
- 15 g salt
Add Very Last
- 1 ½ Tablespoon apple cider vinegar
Instructions
- Measure the three ingredients in the yeast mix into a bowl. Whisk to combine. Set aside
- Measure the binding ingredients in a separate bowl. Whisk to combine. Set aside
- Measure out the dry ingredients in a separate bowl.
- Add dry ingredients into your stand mixer. Give them a quick stir to combine.
- Add the yeast mix and the binding mix to the dry ingredients in the mixer. Start kneading. The mix will be very dry at first.
- When the mix starts to combine, add the apple cider vinegar directly to the mixer.
- Knead until the dough is combined, passes through the dry stage and starts to stick to the side and bottom of the mixer.
- Place the dough on a surface lightly coated in sorghum flour. Divide into two equal portions. Shape each portion into a flat rectangle, roll into a log, secure the sides and seam at the bottom. Set loaf on a piece of parchment paper on a cookie sheet or loaf pan. Repeat with other loaf. Make sure the parchment is between the two loaves so they don't join together in the oven.
- Cover and let rise 45-60 minutes. About 30 minutes into the rise, set the oven to 450 degrees and add a metal pan on the bottom rack of the oven.
- After rising, score the bread four or five times. Place the bread in the oven. Add about a half inch of water to the metal pan at the bottom of the oven. Close the oven door and don't open for the first 10 minutes of the bake.
- Bake for 40 minutes. Rotate half-way through if needed.
- Let cool on a cooling rack before cutting bread if possible. If not possible, let it sit at least 15 minutes before cutting.