Gluten Free Crusty ‘French’ Bread

Crusty French Bread ... yum
Crusty French Bread … yum

Phew, it took me by surprise, quite how many people wanted this recipe when they saw the pic I posted on Facebook and I was itching to get it written up all day!   I finally got around to it in the evening, put lots of lovely pictures in, published … went to bed … then no-one could open the link.   Aaargh!   So peeps, to keep it simple, I’ll just post the one or two pics and hope that my written instructions are detailed enough …

This is a formula I retrieved from the archives of the Oz Coeliac Society mag, but I’ve tweaked, thermified and offered a couple of alternatives.  Let’s hope it doesn’t disappoint those who try it!!!

If you’ve got a French bread pan for the purposes of this recipe, great.  If not, it’s still do-able.  Incidentally, in the UK you can get a silicone bread pan from here.  In Australia, here’s one option to try.

Also, if you don’t want to grind your own flour, instead of the rice, buckwheat, tapioca and potato flour component, you could just use 300g of a commercial brand GF flour, if you wish, eg Oz White Wings, UK Dove Farm etc.

Right, here we go:

Grind 1 minute / speed 9:

  • 90g white rice
  • 80g brown rice
  • 20g buckwheat groats (or millet or chick peas or use besan flour or just extra rice, if you wish)

Add and mix 6 seconds / speed 6:

  • 90g tapioca flour (or set the rice flour mix aside and grind tapioca pearls to a flour – speed 9 / 1 minute)
  • 20g potato starch or GF cornflour
  • 1 tsp salt (heaped or level – up to you, how salty you like your bread!)
  • 1.5 tsp rapadura/unrefined cane sugar or preferred sweetener (opt)
  • 2.5 tsp (5g) xanthan gum (required for adding some substance to the batter)
  • 2 tsp quick yeast (for yeast free, you could replace with 1 tsp citric acid and 1 tsp bicarb soda)

Add and mix 5 seconds / speed 6:

  • 1 tsp apple cider vinegar
  • 2 eggs whites at room temp (not sure if egg white replacer would do the trick – let me know if you try it)
  • 280g warm water

Scrape down the sides give it a quick manual mix with the spatula, then set to closed lid and knead 2 minutes.

* Note, it should be a fairly stiff batter, due to the addition of xanthan gum.  Without it, you’ll end up with a sloppy batter *.

Meanwhile, pre-heat oven to 200degs / 190ff.

Spoon into a French bread pan, if you have one.

Alternatively, spoon into two separate lots onto a greaseproof lined baking sheet, cover your hands with some GF cornflour, then shape each blob of batter into two ‘french sticks’.

Wash your hands, shake them, then smooth out the tops of the bread dough/batter with your wet hands.

Leave to rise for 15 mins or so.
Before baking, score the tops of the dough/batter 3 or 4 times.

after proving, with scored tops
after proving, with scored tops

Bake for 1 hour at 200degs or 190degs fan-forced, until a good golden crust has developed.  The inside should be lovely and soft …


The original recipe also said to turn the oven down to 160degs after 1 hour and bake for another 15 minutes, but I don’t bother.  It’s just right for us.  Do this, if you find the bread a little too soft or a bit doughy inside for your liking.

See Simone’s Thermomix Essentials for ideas on using up egg yolks.   I made two lots of bread, so I’m going to scramble two for brekkie and make some ice cream for the kids with the other two.

If you do the yeast free option, when you add in the wet ingredients, only mix for 5 seconds / speed 6 (assisting with spatula, if necessary), then scrape the sides of the bowl and mix again until all incorporated.  Knead only for 30 seconds.
Also, no ‘knead’ (!) to leave to rise – just pop straight into your pre-heated oven.



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