Author: Monica D’Agostino
My first attempts at making bread were cardboard. The gluten-free flour-baked mixture lacked the fluffy lightness. I was able to master muffins and cookie gluten-free flour blends after experimenting with various gluten-free flours. This flour mixture required incorporating air. Then I thought of whipped egg whites. Researching through the internet, I found something that I would never have considered that would revolutionize my baking- chickpea brine. Yes, the liquid you pour down the drain is technically called aquafaba. I was amazed to use this vegan version of egg whites to make anything from meringues angel food cake, all from this liquid. Not that I'm not vegan, I love a challenge.
Follow this recipe for a crispy crust and an airy, soft center. Excellent eaten fresh out of the oven, or the next day toast for bruschetta. Try this dough for a pizza crust and be amazed.
Gluten-Free Vegan French Bread
Prep time: 10 mins
Cook time: 60 min
Total time: 1 hour 10 minutes
Yield: 1 9x5 Loaf
Preheat oven 400F
1½ cups warm water
3 tbsp honey (or any natural sugar for those following a Vegan diet)
2½ tsp dry active yeast
3 cups of gluten-free flour mix*
1 tsp baking powder
3 tsp xanthan gum
· 1 tspsalt
¼ cup olive oil
2 tsp apple cider vinegar
¼ cup aquafaba
1. Prepare the yeast mixture. Add warm water in a medium size bowl. Stir in honey or sugar until dissolved. Add yeast. Set-aside to proof for approx. 10 -12 minutes
2. For the dry mix, combine ingredients in a bowl. Mix until well combined.
3. Add proofed yeast to dry mix. With the motor running, add olive oil, apple cider vinegar and aqua faba.
4. Mix on high 5 minutes
5. Using a spatula, scrape the bread mixture into your prepared loaf pan. Cover with plastic wrap. Proof either by setting pan in oven 100F 20-30 minutes or on top of your warm oven to proof while the oven is preheating 30-40minutes.
6. Bake for approx. 40 minutes. Then lower heat 375F and bake additional 10-15 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (Internal temperature of 210 – 220 degrees digital thermometer).
7. Remove loaf pan from oven and let cool for 1-2 minutes before turning out onto your cooling rack. cool loaf on their side to keep the steam/moisture from making the bottom dense). Allow to cool completely before attempting to cut into slices.
Gluten-Free Flour Mix:
1 ¼ cup white rice flour
1 cup tapioca starch
¾ cup glutenous white rice flour
Mix until well combined
It is important not to over-proof the bread. Do not let it rise above your loaf pan. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled.