Bette H. Rapid Rise French Bread Recipe

[ebrbetty]

I heard this was very good, does anyone have it and would you please share it

thanks

[Rusla]

It is in my cook book at home. Which I won't be home for at least another 7 hours. If no one has posted it by then I will.

[chrissy]

dry ingredients:

french bread/pizza mix 1 3/4 cup

dry milk or non-dairy substitute 3 tablespoons

salt 1/2 tsp

baking powder 1/2 tsp

yeast 1 tablespoon

wet ingredients:

egg whites 2 small

dough enhancer or vinegar 1/2 tsp

vegetable oil 1 1/2 tabalespoons

warm water 2/3 cup

prepare a french bread pan or cookie sheet by greasing and dusting with cornmeal (if desired).

in the bowl of a heavy duty mixer, combine the dry ingredients (iancluding the yeast). in a small bowl, beat the egg whites, dough enhancer, and oil slightly with a fork. add most of the warm water. add these to the dry ingredients and beat on high for 3 minutes. check after the first few seconds of mixing to see if more water is needed. the dough should be thick but not dry or forming a ball.

spoon into the french bread pan or onto the cookie sheet in the shape of a french loaf. if necessary, smooth the top with greased fingers. cover and let rise about 35 minutes for rapid-rise yeast, 60-75 minutes for regular yeast. bake in a pre-heated 425 degree oven for 25 to 30 minutes, or until nicely browned and the loaf sounds hollow when thumped.

French bread/pizza mix:

white rice flour-----------3 1/2 cups

tapioca flour--------------2 1/2 cups

xanthan gum-------------2 tablespoons

unflavored gelatin--------2 (7-gram) packets

egg replacer--------------2 tablespoons

sugar (white)-------------1/4 cup

this makes a 6 cup mix.

christine

[ebrbetty]

thank you both very much

[392gma]

dry ingredients:

french bread/pizza mix 1 3/4 cup

dry milk or non-dairy substitute 3 tablespoons

salt 1/2 tsp

baking powder 1/2 tsp

yeast 1 tablespoon

wet ingredients:

egg whites 2 small

dough enhancer or vinegar 1/2 tsp

vegetable oil 1 1/2 tabalespoons

warm water 2/3 cup

prepare a french bread pan or cookie sheet by greasing and dusting with cornmeal (if desired).

in the bowl of a heavy duty mixer, combine the dry ingredients (iancluding the yeast). in a small bowl, beat the egg whites, dough enhancer, and oil slightly with a fork. add most of the warm water. add these to the dry ingredients and beat on high for 3 minutes. check after the first few seconds of mixing to see if more water is needed. the dough should be thick but not dry or forming a ball.

spoon into the french bread pan or onto the cookie sheet in the shape of a french loaf. if necessary, smooth the top with greased fingers. cover and let rise about 35 minutes for rapid-rise yeast, 60-75 minutes for regular yeast. bake in a pre-heated 425 degree oven for 25 to 30 minutes, or until nicely browned and the loaf sounds hollow when thumped.

French bread/pizza mix:

white rice flour-----------3 1/2 cups

tapioca flour--------------2 1/2 cups

xanthan gum-------------2 tablespoons

unflavored gelatin--------2 (7-gram) packets

egg replacer--------------2 tablespoons

sugar (white)-------------1/4 cup

this makes a 6 cup mix.

christine

Hi: I just made the bread and its quite dense. Any suggestions on how to make it more airy?

Crusted nicely, Maybe I should have made it longer and thinner?? Any little tricks to help??

Thanks

[lpellegr]

Here's the original recipe from the "More from the Gluten-Free Gourmet" book, without having to make up the french bread mix (makes two loaves, long and thin):

2c white rice flour

1c tapioca flour

3t xanthan gum

1-1/2t salt

2t Egg Replacer (optional)

Mix these together in the bowl of the mixer and set aside.

Melt 2T butter or margarine.

Slightly beat 3 egg whites.

Combine butter and whites with 1t vinegar.

Dissolve 2T sugar in 1-1/2c warm water and add to it

2T rapid-rise yeast (which is actually more than 2 packets). Don't do this before you start separating eggs and melting margarine, or you will have yeast foaming over the edge of your cup!

Let this foam slightly, then blend into dry ingredients.

Blend in egg/butter/vinegar mix. Beat on high speed 3 minutes (Kitchenaid is best for this, doing it by hand is really hard and not very successful).

Use a spoon to scoop lumps of this into greased and cornmeal-dusted french loaf pans (long and thin like baguettes), mooshing the lumps together into two long loaves. Slash diagonally every few inches. Cover and let rise until doubled, 20-25 minutes. Bake in preheated 400 degree oven 40-45 minutes.

This is best right out of the oven, torn into pieces (it doesn't cut well when warm). When cooled you can slice it or use it for french bread pizzas. It's not that dense, but it seems denser when cool. I think letting the yeast get started in the liquid helps it. You can wrap one loaf in foil and freeze it - it reheats well. I tried slicing it thin and making melba toast, but the toasted slices would have made good body armor (a little hard on the teeth).

[rma451]

Hi: I just made the bread and its quite dense. Any suggestions on how to make it more airy?

Crusted nicely, Maybe I should have made it longer and thinner?? Any little tricks to help??

Thanks

hi , mireille, from delphi ,perfected this recipe , her changes are a few tablespoons of sweet whey and put a pan of hot water under the pan while raising and baking. I have made it a few times with her changes it is excellent . rosie ny

it is the delphiforum but cant remember exact site she has tons of recipes and will help anyone with problems on recipes =

[lpellegr]

I just made this again (the version with the yeast in the water instead of the dry mix) and it rose beautifully and had a great crust. I made one of the loaves into 4 french bread pizzas and froze them for later.