I was beginning to wonder if it was possible to make grain free french bread.
(Read here: Not All Seeds Are Grains)
Turns out, it is possible. I had my doubts, but here it is. In fact, when I spread the dough on the pan, I didn’t even bother taking before pictures because it just didn’t seem possible that it was going to rise and turn into bread. Remember that tidbit if you choose to bake this bread. The small amount of batter and the moistness of it will freak you out.
I’m not going to say that it’s perfect. The texture is fabulous, the taste is very good both warm and cooled, with or without dairy free butter, but I still think it could use just a little more tweaking to be absolutely perfect.
When it comes to french bread, the end goal is perfection.
It has to work well with pasta dishes, olive oil and balsamic, for bruschetta, garlic bread, and make a fantastic crouton. That’s asking a lot of a plain loaf of french bread, but what can I say?
My standards are high.
I want it to be the recipe that is your “go to” recipe for the best grain free french bread you’ve ever had. That’s what I’m striving for. So as I experiment, I will keep you and this recipe updated. And when I finally think I have the perfect “go to” recipe, then we’ll celebrate.
For now, we’ll just be thankful for french bread that is quite tasty, but not yet perfect.
Grain Free French Bread
1 1/2 Cups of Organic Sorghum Flour
1/4 Cup of Organic Blanched Almond Flour
3/4 Cup of Tapioca Flour
3/4 to 1 teaspoon of Iodized Sea Salt
1 1/2 teaspoons of Xanthan Gum
1 Cup of Organic Unsweetened Almond Milk, warmed
3 Organic Eggs
1 Tablespoon of Organic Unfiltered Apple Cider Vinegar
2 Tablespoons of Organic Olive Oil
1 Tablespoon of Organic Raw Honey
1 1/2 Tablespoons of SAF Instant Yeast
Line a french bread loaf pan with parchment and lightly spray with coconut oil. Set aside.
In the bowl of an electric mixer, add the almond milk, eggs, apple cider vinegar, olive oil, and honey. Mix to combine thoroughly. Sprinkle the yeast on top and set aside.
In a medium bowl measure the flours, salt, and xanthan gum. Whisk to combine. With the mixer on low, slowly add the flour mixture to the wet mixture. Beat on medium for 2 minutes, scraping down sides once.
Spoon batter (it will be very wet and won’t seem like enough), on both sides of bread pan and smooth out into a baguette shape. Lightly spray a piece of plastic wrap with coconut oil and lay over the top of the bread pan. Top with a light tea towel or light dish towel. Preheat the oven to 400 degrees.
Allow to rest on top of stove for 30-35minutes.
Remove towel and plastic wrap and bake for 30-35 minutes or until it is nicely golden and hollow sounding when tapped.
Another one I shall be trying, my friend. Keep up this kick-ass work for all of the GF peeps amongst us!! 🙂
I was just telling my hubby over the weekend how I wanted some good french bread and some sourdough bread. you’ve helped with one! Thanks!
I love to have french bread on hand. So versatile and satisfies that bread craving!
I love it when I’m feeling like something is going to be a flop and then it’s a big success. This is gorgeous looking grain-free bread. And yes, there are a lot of uses for a French bread stick xx
Yes, it was a nice surprise. Ha!
I’m impressed! Looks amazing 🙂
Thank you and thank you for stopping by! 🙂
How is this grain-free with sorghum flour in it?
I use both sorghum and buckwheat a lot. Sorghum is a grass seed and buckwheat is the seed of a flowering fruit. Both are still gluten free but if you’re concerned about sorghum being a grain you could substitute it with something else. I suppose technically it could be considered a grain. Either way, it doesn’t whip up my allergens and I prefer to try to use as many flours as possible rather than just stick to the almond and coconut flour. Feel free to experiment and let me know how it goes! Thanks for stopping by! 🙂
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I added 1/2 cup of buckwheat batter (buckwheat groats, soaked 6 hours, strained but not rinsed, blended to batter with water, see Breadtopia.com) to this recipe to give it the glutinous (stretchy) texture that wheat-based breads have. It comes out GREAT, in my opinion better than wheat-based breads. Sorghum is a “grain” but it’s from a different clade (division) of the grasses (taxonomic family “Poacea”) so if you have allergies to grasses (wheat, oats, rice) you may be able to get away with using sorghum. Sorghum IS in the same clade as corn so if you have trouble with corn, you could possibly have trouble with sorghum. Sorry to bump an old thread but this information could be valuable to someone in the future.
No problem at all, thanks for commenting! 🙂