AuthorE. Gluten
DifficultyIntermediate
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Yields1 Serving
Prep Time50 minsCook Time27 minsTotal Time1 hr 17 mins
 1 tbsp xanthan gum
 1 packet Knox gelatin (unflavored)
 1 tbsp egg replacer
 ¼ cup sugar
 ¼ cup powdered milk*
 1 tsp salt
 1 tsp baking powder
 1 ½ tbsp yeast
 1 ⅓ cups warm water (110-115℉)
 3 egg whites (lg)
 1 tsp rice vinegar or lemon juice
 ¼ cup canola oil
1

Preheat oven to 425°

2

In a large mixing bowl, mix dry ingredients. Sprinkle yeast on top of dry ingredients, but don’t mix it in. Pour warm water on top of yeast and let it sit for 3-5 minutes. Add rice vinegar, and oil. Beat for about 30 seconds. With your mixer on low add egg whites one at a time. Turn mixer on high and beat for 4-5 minutes. The dough should be thick, but not dry and crumbly. If it is, add more water, 1 Tbs at a time, until it forms a ball.

3

On a greased cookie sheet, form the dough in a long oval. Wet your fingers with water to smooth out the top.

4

Let rise for 20 minutes.

5

Bake 25-30 minutes, or until nicely browned and the loaf makes a hollow sound when hit.

6

Cool for 10 minutes. Cut open and enjoy!

7

* Vances Foods non dairy milk works really well in this recipe

Garlic Bread
8

For Garlic Bread add our amazing Garlic Spread to each half of the french bread and broil on low in the oven until toasted.

1/2 c. Butter or Margarine
1/4 c. Parmesan cheese
1 tsp. Garlic powder
1/4 tsp. Onion powder
1/2 tsp. Italian Seasoning
1/4 tsp. Eating Gluten Free Sea Salt

Combine all ingredients and mix well. Spread on slices of gluten free bread or cut french bread in half and spread on each half.
Place bread slices, butter side up, on a cookie sheet. Broil until browned, keeping a close eye on them so they do not burn. (The edges will turn black before the middle is browned - but you can cut the crusts off later!)
Remove from the oven and serve as a side dish.

9

(the french and garlic bread are the exact same recipe so I added the garlic spread recipe to the french bread recipe to make it easier and less redundant)

Ingredients

 1 tbsp xanthan gum
 1 packet Knox gelatin (unflavored)
 1 tbsp egg replacer
 ¼ cup sugar
 ¼ cup powdered milk*
 1 tsp salt
 1 tsp baking powder
 1 ½ tbsp yeast
 1 ⅓ cups warm water (110-115℉)
 3 egg whites (lg)
 1 tsp rice vinegar or lemon juice
 ¼ cup canola oil

Directions

1

Preheat oven to 425°

2

In a large mixing bowl, mix dry ingredients. Sprinkle yeast on top of dry ingredients, but don’t mix it in. Pour warm water on top of yeast and let it sit for 3-5 minutes. Add rice vinegar, and oil. Beat for about 30 seconds. With your mixer on low add egg whites one at a time. Turn mixer on high and beat for 4-5 minutes. The dough should be thick, but not dry and crumbly. If it is, add more water, 1 Tbs at a time, until it forms a ball.

3

On a greased cookie sheet, form the dough in a long oval. Wet your fingers with water to smooth out the top.

4

Let rise for 20 minutes.

5

Bake 25-30 minutes, or until nicely browned and the loaf makes a hollow sound when hit.

6

Cool for 10 minutes. Cut open and enjoy!

7

* Vances Foods non dairy milk works really well in this recipe

Garlic Bread
8

For Garlic Bread add our amazing Garlic Spread to each half of the french bread and broil on low in the oven until toasted.

1/2 c. Butter or Margarine
1/4 c. Parmesan cheese
1 tsp. Garlic powder
1/4 tsp. Onion powder
1/2 tsp. Italian Seasoning
1/4 tsp. Eating Gluten Free Sea Salt

Combine all ingredients and mix well. Spread on slices of gluten free bread or cut french bread in half and spread on each half.
Place bread slices, butter side up, on a cookie sheet. Broil until browned, keeping a close eye on them so they do not burn. (The edges will turn black before the middle is browned - but you can cut the crusts off later!)
Remove from the oven and serve as a side dish.

9

(the french and garlic bread are the exact same recipe so I added the garlic spread recipe to the french bread recipe to make it easier and less redundant)

Gluten Free French Bread