You might recognize my French bread recipe because its ingredients make cinnamon rolls although the French bread is made without the cinnamon.
(I quadrupedal this recipe and freeze the extra loves for later)
You will need a French bread pan. I purchased mine at Amazon.
1 ½ cup finely blanched almond flour (Amazon)
¾ cup potato starch (Amazon)
½ cup arrowroot starch (Amazon)
¼ cup tapioca starch (Amazon)
½ teaspoon salt
1 tablespoon honey
1 teaspoon apple cider vinegar
1 tablespoon olive oil
4 teaspoons yeast in ½ cup warm water prepare at the beginning and set aside
3 tablespoons flax seed (Amazon & and one of the few I could find certified gluten free) & 9 tablespoons water mixed and set aside (replaces 3 eggs. You can use eggs if they don’t bother you). My husband can eat eggs with no problem but he prefers to bake with flax replacement too because he says it tastes better. Give it a try.
Mix dry ingredients well. Add wet ingredients (I add the honey to the warm yeast mixture so it pours easily into the batter. Mix thoroughly. Cover bowl with a thin cloth and set in a warm place for an hour. If you have rapid rise yeast follow the directions on the package. After one hour, punch down and allow to rise for 30 more minutes.
Place your dough into the french bread pan and shape. I get my fingers wet and smooth down the top. Then I use to fingers to make impressions along the bread followed by using a sharp knife to cut 1-inch slits in the top. This probably doesn’t make sense but if you look at the picture below, you’ll get the idea 🙂
Bake on 350 for 25 to 40 minutes. You want your loaves golden brown.
We slather the first loaf with butter and enjoy as soon as it comes out of the oven. The remainder we cut in half and freeze for garlic toast made in our air fryer. I’ll make a fresh batch when going to dinner parties too. It’s a great way to share grain-free bread.