Crackly French Bread (Gluten-free, Casein-free)

Name: Crackly French Bread (Gluten-free, Casein-free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups White Rice Flour; 1 cup Tapioca Starch; 1/2 teaspoons Salt; 1 teaspoon Xanthan Gum; 1- 1/2 cup Lukewarm Water; 1 teaspoon Honey Or Sugar; 1 Tablespoon Active Yeast; 3 whole Egg Whites, Lightly Beaten; 2 Tablespoons Canola Or Other Neutral Flavored Oil; 1 Tablespoon Additional Oil For Brushing (optional)

Servings: persons

1
Combine the first four ingredients thoroughly.
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.
3
Beat with a mixer on medium for 2-3 minutes.
4
It should be a fairly thin batter for a bread dough (slightly thicker than pancake batter).
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.
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.
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).
8
Brush the loaves with the reserved oil, if you wish.
9
You can add diagonal slices across the top of the bread, every few inches.
10
They may not appear right now, but theyll show up eventually.
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).
12
Bake in a preheated oven at 375 degrees for 30 minutes, then raise the temperature to 400 degrees for an additional 30 minutes.
13
Remove pan from oven.
14
The bread should be light, crusty, and make a hollow sound when you knock on the crust.
15
Remove loaves from pan, and let cool (or dont, if you like hot bread!)
16
on wire racks.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups White Rice Flour, 1 cup Tapioca Starch, 1/2 teaspoons Salt, 1 teaspoon Xanthan Gum, and more.

Yes, Crackly French Bread (Gluten-free, Casein-free) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!