Iris says: “This delicious bread comes the closest to French bread I’ve had since going gluten, egg and yeast free. It has a crispy outside with a soft and chewy inside. Note that I use white rice flour, which is NOT the same as sweet white rice flour. I don’t recommend changing the flour, so if you can’t have white rice flour, experiment at your own risk.”
INGREDIENTS
- 1 cup milk (dairy or non-dairy)
- 1 tablespoon apple cider vinegar
- 3 tablespoons whole psyllium husks
- 1 tablespoon oil (canola, olive, etc.)
- 1 tablespoon unsweetened applesauce
- 1¾ cups white rice flour (254 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
INSTRUCTIONS
- Preheat oven to 350 degrees F. Lightly oil a baking sheet.
- Stir together milk and apple cider vinegar. Let sit for a minute, then stir in psyllium and let sit for 5 minutes. After 5 minutes, stir in the oil and applesauce.
- In a large bowl, whisk the flour, baking soda, baking powder, and salt. Make a well in the middle, pour the wet mix in and stir. It will eventually get clumpy and you’ll need to knead it until it comes together in a dough. Alternatively, you can use a food processor to mix them together.
- Form into the shape of a French bread, about 8 inches long. Place on baking sheet and brush liberally with extra oil.
- Bake for 40 minutes. Allow to rest at least 20 minutes before cutting.
- Note: Make sure your oven is preheated so you can get the bread straight into the oven. It won’t rise much but you want to make sure the baking soda and baking powder are working in the oven.