Saturday, July 17, 2010
GLUTEN-FREE VEGAN FRENCH BREAD
I use parchment paper, line a pan and lightly oil with olive oil.
1 tablespoon yeast
1 tablespoon agave nectar or sugar of choice
1 tablespoon olive oil
2 teaspoon xanthan gum
1 teaspoon sea salt
1 1/3 warm water (110-115 degrees)
Mix all flours, yeast, xanthan gum, and sea salt in mixer until well combined. Add warm water, olive oil, and agave, and mix well for 2 minutes. Fill your measuring cup with water to wet your hands so the dough doesn't stick to your hands. Rub oil on your hands first. Shape your loaf and shellac it smooth with the water. I dome foil over my loaf so it doesn't touch it and it rises perfectly. Let rise for 40 minutes or more. I've gone 2 hours. The longer you let it rise the better. You can make one long loaf or 2 shorter. I double this recipe and make 2 long loaves and save one to make french bread crisps, croutons and breadcrumbs for breading.