Gluten-Free French Bread
Makes one loaf
This recipe for rich, buttery, brioche-style, French bread is inspired by a recipe from Dorie Greenspan’s cookbook, Around My French Table. The original recipe looked too good to pass up – of course, I’ll never know how it compares to this gluten-free version! Brioche bread is ideal for making sweet, eggy French toast.
3 tablespoons coconut palm sugar or whole cane sugar
1 tablespoon active dry yeast
1 tablespoon xanthan gum
1 teaspoon unrefined sea salt, finely ground
¼ teaspoon acerola cherry powder or ascorbic acid (vitamin C) powder
1 ¼ cup whole coconut milk, at room temperature (about 72 degrees F)
2 large eggs, beaten
8 tablespoons butter, at room temperature, plus more for oiling the pan
1 large egg, beaten (optional), for glaze
In a large mixing bowl combine all-purpose flour, sugar, yeast, xanthan gum, sea salt, and cherry powder. Stir until evenly combined, about one minute. Add the coconut milk and eggs. Stir until a thick sticky dough forms, about 1 minute. Add the butter one tablespoon at a time. Slowly mix until it is well incorporated into the dough. Don’t over-mix.
Lightly butter a standard (4 ½” x 8 ½ ” x 3”) loaf pan. Divide the dough into 4 equal portions. Shape each portion of dough into an oblong round that will fit into the width of the pan. Fit the portions of dough into the pan like oversized slices.
Set in a warm (about 75 degrees F) and draft-free place until the dough rises above the pan, about 30-45 minutes. Position the rack in the center of the oven. Pre-heat the oven to 350 degrees F. For the optional glaze, use a pastry brush to paint a thin layer of egg over the top of the bread. Bake until the bread is evenly browned on top, about 55-60 minutes.
Cool for 5-10 minutes in the pan. Remove from the pan and cool on a rack for at least one hour before slicing. Store the cooled bread, tightly wrapped in the refrigerator.
This was shared on Real Food Wednesday.