• Gluten-free French Bread

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  • 2 tablespoons active, dry yeast
    1 tablespoon sugar
    3/4 cup sorghum flour
    13/4 cups potato starch
    1/2 cup tapioca flour
    1 teaspoon xanthan gum
    1 teaspoon guar gum
    1/4 cup powdered milk (see note)
    11/2 to 2 teaspoons salt
    1 tablespoon butter or margarine, softened
    1 teaspoon cider vinegar
    4 large egg whites, at room temperature and divided
    Line a two-baguette French bread pan with parchment paper or coat with cooking spray. With this recipe, it's best to use a pan specifically designed for French bread. They are widely available online and at kitchen stores for about $20.
    In a small bowl, combine the yeast, sugar and 11/4 cups warm water (about 110 F) and stir until dissolved. Set aside for 5 minutes.
    In a large bowl, use an electric mixer to combine the sorghum flour, potato starch, tapioca flour, xanthan gum, guar gum, powdered milk, salt, butter, cider, 3 of the egg whites and yeast mixture.
    Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down sides of bowl as needed. Dough will be soft. Transfer half of dough to each side of prepared pan.
    Use a wet spatula to smooth each into a 12-inch loaf.
    Lightly beat the remaining egg white, then use a pastry brush to lightly coat tops of loaves. Use a knife to cut 3 diagonal slashes (about 1/8 inch deep) across each loaf.
    Place pan on middle rack of a cold oven. Set oven to 425 F and bake 30 to 35 minutes, or until nicely browned. Remove bread from pans and cool completely on a wire rack before slicing.
    Makes 2 loaves.
    NOTE: Carnation brand powdered milk is not recommended for this recipe because it is more granular and less dense than other powdered milks. The difference can cause this recipe to flop.
    — Recipe adapted from "Gluten-Free Quick & Easy," by Carol Fenster.
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