We had spaghetti tonight, with a new tomato free spaghetti sauce, which I will be posting in the next few days as well, and what goes better with spaghetti than french bread? I found a great recipe here and modified it some to make it easier to make with less special ingredients. I know when we first started out baking allergy free I didn’t want to go out and buy all these special ingredients all at once, so I try to make them using the basic allergy free ingredients. This turned out VERY yummy, and would make an excellent dinner roll recipe. It was quick to mix up as well.
If you have a french bread pan, I’m sure it would make it look more like french bread, but I’m good with a regular loaf pan!
- 1½ cup Sorghum flour
- ½ cup millet flour
- 1 cup tapioca flour (or arrowroot starch)
- 1 tbsp. xanthan gum
- 1½ tsp. salt
- ½ tsp baking soda
- 2 tbsp. sugar
- 2 tbsp. rapid-rise yeast
- 1½ cup warm water
- 2 tbsp olive oil
- 3 eggs worth of replacer (4½ tsp egg replacer mixed with 6 tbsp. warm water, 3 tbsp. flax meal mixed with 6 tbsp. warm water)
- 1 tsp cider vinegar
- crushed rosemary
- Pre-heat oven to 375 degrees.
- Grease pan and sprinkle with cornmeal.
- Combine all dry ingredients (through yeast).
- Add wet ingredients and mix on medium for about 3 minutes.
- Add to prepared pans, then brush with olive oil and sprinkle rosemary on top.
- Let rise for 25-30 minutes or until doubled in size, I like to use my warming try on low to do this.
- Bake for 25-30 minutes. If you like a crunchier crust bake for a little longer.
Shared on: Allergy Friendly Friday, Allergy Free Cookery, Gluten Free Wednesdays, and Slightly Indulgent Tuesday