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French Bread

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Does any one have a good recipe for making French bread? Some thing that could be cooked on a cookie sheet. It seems as though all the bread doughs I have ever seen are not real think like a gluten dough would be. There for would run all over the pan I would think.

Thank you,

Grump

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I make Bette Hagman's Rapid-Rise French bread from "More From the Gluten-Free Gourmet" and it's good, especially hot out of the oven or as a base for french bread pizza, but you're right, the batter can be a little thin. Instead of a cookie sheet I use a baguette pan, and instead of rolling the kneaded dough into a loaf like with wheat bread, you don't knead gluten-free bread, you just spoon glops of it onto the pan in a line. If you don't have a baguette pan, I would suggest using foil to create half-pipes on the cookie sheet to help the dough keep its shape, otherwise it might just spread out on the pan and not give you that long thin shape.

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Does any one have a good recipe for making French bread? Some thing that could be cooked on a cookie sheet. It seems as though all the bread doughs I have ever seen are not real think like a gluten dough would be. There for would run all over the pan I would think.

Thank you,

Grump

Hey Grump - This is a good French Bread recipe. It does require either regular bread pans or a dual French Bread pan that can be purchased at a kitchen store. The French Bread pan makes a real difference in the finished product, so I encourage you to find one. The results are worth it!

Also, Gluten-free bread mixes are not thick like regular bread mixes. You do not, and in fact could not knead them. They must be mixed with a heavy duty mixer. Hand mixers will not work. If the bread mix just settles back down in the bowl when you stop the mixer, you probably need to add 1/4 cup more Gluten-free flour or an extra egg. It may take a few "tries" to get really good results, so hand in there. Hope this works for you.

Note: If you are totally frustrated try Kinnikinnick bagels or their Italian white sandwich bread. They are pretty tasty.

Gluten-Free Flour Mix

6 cups brown rice flour

2 cups potato starch

1 cup tapioca flour

Gluten-Free French Bread* 12/16/07

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Thank you all. I have the recipes and will go looking for French bread pans again next payday.

Thank you again,

Grump

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I made the Bette Hagman's french bread last week & it turned out quite good. AND, I baked it on a cookie sheet (my trick was that I "piped" it onto the sheet through a hole cut in the corner of a plastic bag). After that it remained shaped just fine (it wasn't quite as soft a dough as some of the gluten-free breads, though).

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@Alaskaguy With regard to the timing, I think that everyone is a bit different! I used to have a shorter time to onset when I was first diagnosed (within 24h). As time has gone on, and I've glutened myself less and less, I have noticed that the time gets a bit longer.  Recent history seems to matter a bit too - if I've been glutened recently and then get glutened again, the rash will show up faster on the second round. For example, in the last 3 weeks I got slightly glutened by inadvertent
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