Gluten Free Bread Recipe, Crusty French Bread, Bread Machine

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Oh, sweet mystery of life at last I found you......

Ok a bit dramatic.  But man oh man am I excited.  Do you know how hard I've tried to make good gluten free bread?  How many different recipes and exotic flour combinations I've tried?  So many times I followed a recipe with great reviews only to achieve dismal results.  Its been a long and disappointing road.  I have no idea what kept me going.  But this last recipe I hit pay dirt.  I'm just so excited.  Real bread!!!

I'm in love with this recipe.  The bread is soft, not sticky, it has a crispy French Bread sort of crust.  Just exactly as I remember a good loaf of Crusty French Bread to be.  From now on this will be formed into a baguette and be used whenever I desire this type of loaf.

Oh, and this picture here happens to be out of the bread machine so its good for that too!!!

1 cup Brown Rice Flour
1 cup Tapioca Starch
1/2 cup Sorghum Flour
3 teaspoons Xanthan Gum
1 teaspoon Salt

1-1/2 cup Warm Water
1 packet (2 1/4 teaspoons) Fast Acting Yeast
2 Tablespoons Sugar

2 Tablespoons Olive Oil
3 Egg Whites (slightly beaten)
1 teaspoon Vinegar

In a medium bowl mix first group of ingredients until well combined.

In a measuring cup, combine second group of ingredients.  Leave sit for a few seconds until it starts to proof.

Combine third group of ingredients and whisk together lightly.

Meanwhile place pan and paddles inside machine.  Set machine for quick cycle.
   or see below.

Add all wet ingredients into bottom of bread machine.

Add dry ingredients to top and start machine.

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Alternatively:

1. Combine second set of ingredients and let sit to proof.
2. Combine third set of ingredients into stand mixer with whip attachment.
3. Allow to whip for 3 minutes.
4. Add third set of ingredients and allow to whip and combine for 3 additional minutes.
5. Pour batter into baking pan and cover with plastic wrap and a towel.
6. Allow to rise for one hour.  
7. Bake at 350 degrees for 70 minutes.

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A few key notes.

• The first mixing you will need a spatula to scrape down the sides. Second mixing for oven baked bread.

• Dough will be loose and sticky to the touch but not so soft that the dough does not form around the paddles.  See photo for what it should look like. Applies for both methods.  

• Too wet a batter will cause rise and then eventual fall of completed loaf.

• Too dry a batter will cause dense, unrisen and crumbly loaf.

• Whipped eggs make the dough lighter and fluffier.