Flagstaff Celiac Support Group

FRENCH BREAD

Sorghum-Corn Flour Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch or corn starch
1 cup tapioca flour
1/2 cup corn flour

French Bread (makes 2 loves/ 20 slices)

2 tablespoons active dry yeast
1 tablespoon sugar
1 1/4 cups warm water (110 degrees F)
2 cups Sorghum-Corn Flour Blend
1 cup potato starch
1/4 cup non-dairy or dry milk powder
1 teaspoon guar gum
1 teaspoon xantham gum
1 1/2 teaspoons salt
1 tablespoon butter or margarine
3 large egg whites, lightly beaten
1 teaspoon cider vinegar
1 egg white, beaten until foamy, for wash (optional)

1. Dissolve the yeast in the water in a small bowl. Let stand for five minutes, or until foamy.

2. Grease 2 French bread pans, or line with parchment paper. (I like to use the perforated French bread pans, lined with parchment paper to prevent the dough from leaking through the perforations.)

3. In the bowl of a heavy duty stand mixer, combine the flour blend, potato starch, milk powder, guar gum, xantham gum, and salt. With mixer on low speed, beat until blended. Add yeast mixture. On low speed, blend in the butter, egg whites, and vinegar, then beat on high speed for 2 minutes. The dough will be somewhat soft.

4. Spoon dough into prepared pans, shaping the dough into baguettes. Brush with the egg white wash for a glossier crust. Place immediately on the middle rack of a cold oven. Set the temperature to 425 degrees F and bake for 30 - 35 minutes, until the bread is nicely browned. Cover with foil if it browns too quickly.

5. Remove the bread from the pans and cool completely on a wire rack. Slice with electric knife or serrated knife.

Per slice:
calories:130 fat:1 gram protein:2 grams carbohydrates:30 grams sodium:330mg
cholesterol:2mg fiber:1gram