Crusty French Baguette
Makes Two 12-inch loaves, 12 slices each
You’ll be amazed by this one — a crusty loaf with a typical French bread texture.
Baguette pan or baking sheet, lightly greased, then lined with parchment paper and sprinkled with cornmeal
- 2 cups brown rice flour 500 mL
- 2⁄3 cup potato starch 150 mL
- 2 teaspoons granulated sugar 10 mL
- 2 teaspoons xanthan gum 10 mL
- 2 teaspoons bread machine or instant yeast 10 mL
- 1 1⁄2 teaspoons salt 7 mL
- 1 1⁄2 cups water 375 mL
- 2 teaspoons cider vinegar 10 mL
- 2 egg whites, lightly beaten
1. In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast and salt; mix well
and set aside.
2. Pour water and vinegar into the bread machine baking pan. Add egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and
sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread
machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle.
4. Divide dough in half and form each half into the shape of a French loaf. Place parallel to each other in prepared
pan, at least 6 inches (15 cm) apart. Using the edge of a moistened rubber spatula or a sharp knife, draw 3 or 4 diagonal lines, 1⁄4 inch (0.5 cm) deep, across the top of each loaf. Let rise, uncovered, in a warm, draft-free place for 60 minutes. Meanwhile, preheat oven to 425°F (220°C).
5. Bake for 20 to 23 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.
Tips
Store this bread loosely covered in a paper bag to maintain the crisp crust. Use an electric or serrated knife to thickly slice these loaves on the diagonal.
Ancient Grains Bread
Makes 15 Slices
Here’s a quartet of healthy grains — sorghum, amaranth, cornmeal and quinoa — combined in a soft-textured,
nutritious loaf that’s perfect for sandwiches.
- 1 cup sorghum flour 250 mL
- 3⁄4 cup amaranth flour 175 mL
- 3⁄4 cup cornmeal 175 mL
- 1⁄4 cup quinoa flour 60 mL
- 1⁄2 cup tapioca starch 125 mL
- 1⁄3 cup packed brown sugar 75 mL
- 1 tbsp xanthan gum 15 mL
- 3⁄4 tsp bread machine or instant yeast 4 mL
- 1 1⁄2 tsp salt 7 mL
- 1 1⁄4 cups water 300 mL
- 2 tbsp vegetable oil 30 mL
- 1 tsp cider vinegar 5 mL
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, cornmeal, quinoa flour, tapioca starch,
brown sugar, xanthan gum, yeast and salt; mix well and set aside.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and
sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180(C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.
To make this recipe egg-free: Omit eggs and egg whites from the recipe. Add 4 tsp (20 mL) powdered egg replacer
with the dry ingredients. Increase yeast to 2 tsp (10 mL). Increase water by 1⁄4 cup (60 mL). This flavorful egg-free
loaf is shorter than some.
Tips
You can use 1⁄2 cup (125 mL) liquid whole eggs and 1⁄4 cup (60 mL) liquid egg whites, if you prefer.
Gluten-Free Cycle
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:
1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites
3. Follow the recipe instructions, but select the Gluten‑Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked.
If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
These recipes may be reproduced with the following credit:
Recipes from 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES
by Donna Washburn and Heather Butt
(Robert Rose; April 2010 Softcover/$24.95)
Gluten Free Bread Machine Recipes
nyone committing themselves to a healthier lifestyle give traditional nutrition a try. It truly is the most nourishing way to eat.
