French Bread Cravings

In my calorie economy, even the most savory garlic bread isn't worth eating unless you start with a good baguette or French loaf. Likewise, some meals just aren't the same without a piece of crusty French bread to soak up the sauce. How many soup or stew recipes say "Serve with a tossed salad and a loaf of rustic bread for a simple meal."

If only it were that simple.

The following recipe has been my "go-to" since I discovered Carol Fenster's sorghum blend. I replaced some of the potato starch with Expandex Modified Tapioca Starch and found the shelf life and texture improved. (Expandex can be used to replace up to 40% of the main ingredient. To find out more about this amazing product, go to http://expandexglutenfree.com/consumers.)

I'm planning to experiment with using Jules' Nearly Normal All-Purpose Flour in this recipe, so watch for those results. In the meantime, here is the sorghum blend formula and the recipe.

Carol's Sorghum Blend

1 1/2 cups sorghum flour (35%)
1 1/2 cups potato starch/cornstarch (35%)
1 cup tapioca flour (30%)
Whisk the ingredients together until well blended. Store, tightly covered, in a dark dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. The recipe may be doubled or tripled.


French Yeast Bread

Makes 20 Servings
A crispy crust makes this loaf bread a delight to eat. It makes fantastic bruschette and crostini. Bake it in the 2-loaf French bread pan for regular French bread, or in the 3-loaf French baguette pan for baguettes (see below). Notice that the bread starts baking in a cold oven, an unusual but very effective method for this type of bread because it produces a crisper crust and airier texture.

2 Tbsp active dry yeast
2 Tbsp sugar, divided
1 cup + 2 Tbsp warm (110*F) water
3 large egg whites (or 1/2 cup), at room temperature
2 cups potato starch (starch -- not flour)
1 cup Carol's Sorghum Blend Flour Mix (see below)
1 tsp xanthan gum
1 tsp guar gum
1 tsp salt
1/4 cup unsalted butter or buttery spread, such as Earth Balance, at room temperature, or canola oil
2 tsp cider vinegar
1 Tbsp egg white whisked with 1 Tbsp water for egg wash
1 tsp sesame seeds

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Set aside to foam 5 minutes. (I heat the water in the microwave and check the temp with a candy thermometer to be sure it's warm enough.)
2. Grease French bread pan or line with parchment paper.
3. In the bowl of a heavy-duty stand mixer, combine egg whites, potato starch, sorghum blend, xanthan gun, guar gun, salt, butter, and vinegar plus the remaining sugar and yeast-water mixture. Beat on low speed to blend. Beat on medium speed 30 seconds, stirring down sides with spatula. Dough will be soft.
4. Divide dough in half on prepared pan. Shape each half into a 10" log with a wet spatula, taking care to make each loaf the same length and equal thickness, with blunt rather than tapered ends. Brush with egg wash for glossier crust. With a sharp knife, make three diagonal slashes (1/8" deep) in each loaf so steam can escape during baking. Sprinkle with sesame seeds.
5. Place immediately on middle rack in a cold oven. Set the oven to 425*F and bake approximately 30 to 35 minutes, or until nicely browned. Cover loaves with foil after 15 minutes of baking to prevent over browning.
6. Remove bread from pans and cool completely on a wire rack before slicing with electric knife or serrated knife. Make 2 loaves.

French Baguettes: Make the dough as directed above, shaping dough into 3 loaves. Use a French baguette pan with 3 rather than 2 indentations. Bake 25 to 30 minutes. Makes 3 loaves.

From "1,000 Gluten-Free Recipes" by Carol Fenster, Ph.D.