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1
Combine the first four ingredients thoroughly.
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2
Slowly mix in the water, honey and yeast (if you arent sure if your yeast is still active, proof it in the water and honey for 5 minutes if it gets foamy, its good to go), egg whites, and canola oil.
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3
Beat with a mixer on medium for 2-3 minutes.
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4
It should be a fairly thin batter for a bread dough (slightly thicker than pancake batter).
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5
Divide the dough in half, and put half into each side of the French bread pan, lined with parchment paper, sitting on a baking sheet.
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6
You really need to use parchment here, because French bread pans have holes, and gluten free bread dough/batter will drip right through them.
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7
If you dont have a French bread pan, you can try making one out of foil (see the blog post for a link to a photo).
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8
Brush the loaves with the reserved oil, if you wish.
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9
You can add diagonal slices across the top of the bread, every few inches.
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10
They may not appear right now, but theyll show up eventually.
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11
Allow to rise for about 35-40 minutes, until it is doubled in bulk (but not higher than the sides of the french bread pan).
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12
Bake in a preheated oven at 375 degrees for 30 minutes, then raise the temperature to 400 degrees for an additional 30 minutes.
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13
Remove pan from oven.
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14
The bread should be light, crusty, and make a hollow sound when you knock on the crust.
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15
Remove loaves from pan, and let cool (or dont, if you like hot bread!)
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16
on wire racks.
