Monday, September 22, 2008

Gluten Free French Bread and Pizza Crust

In my search of some good gluten free bread I have so far found two great recipes that I want to share with you. I made a gluten free pizza crust. Even Eric liked it and he has been my guinea pig, having to try all my new recipes.

The French bread recipe is awesome and I served it at a dinner party and no one even suspected it to be gluten free! I also made grilled veggie sandwiches with it and it was so tasty.
It is the best recipe yet, because it has a really crispy crust and fluffy center, just how French bread should taste. Usually rice breads are really doughy and dense but this recipe comes the closest to the real thing. One thing I did notice was as it bakes it gets very crispy, so in order for it not to burn I cover it with foil when there is ten minutes left to bake. The best thing is that it goes right in the freezer and keeps better and longer. I would suggest cutting it into large sections for an easier way to defrost what you need. I usually defrost three large pieces in the microwave for about thirty seconds and then slice it down the middle and toast both pieces or make it into grilled cheese sandwiches for the kids.

Gluten Free French Bread Recipe #180306

55 min | 15 min prep

SERVES 15 -20 , 2 loaves

  1. In the bowl of a heavy-duty mixer, place flours, xanthan gum, and salt.Blend with mixer on low.
  2. In a small bowl dissolve the sugar in the water, and add yeast.
  3. Wait until the mixture foams slightly, then blend into the dry ingredients.
  4. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
  5. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
  6. Slash diagonally every few inches.If desired, brush with melted butter.
  7. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
  8. Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
  9. Remove from pan to cool.

© 2008 Recipezaar. All Rights Reserved.

Now the pizza crust is phenomenal, I love this crust and so does my family. I even made and gave it to one of the chefs at my work and he liked it! The trick is to bake it on a pizza stone, I think. So you have to adjust the baking times too. I will keep my pizza stone in the oven while it is heating up to the desired temperature. Then when the dough id ready I use a spatula and a bowl of warm water to spread the dough on the the stone. I dip the spatula in the warm water and then the dough spreads nicely. I would suggest baking just the crust for about 5 to 7 minutes. Then once you add your toppings bake it about 10-15 minutes depending on how crispy you want your crust. If you do not have a pizza stone disregard my tips. :)

Another tip is to make a double batch and freeze the dough, I do not recommend baking the dough first and then freezing. I had a hard time getting it off the stone, so I just froze the dough in wax paper and then in a Ziploc bag.

Good luck and I hope you enjoy the recipes!!

Gluten-Free Pizza Crust Recipe #44487

From Carol Fenster's "Special Diet Solutions".
by GinnyP

30 min | 5 min prep


  1. Preheat oven to 425 degrees F.
  2. In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
  3. Beat on high speed for 3 minutes.
  4. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
  5. Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
  6. Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
  7. Make edges slightly thicker to hold toppings.
  8. Bake pizza crust for 10 minutes.
  9. Remove from oven.
  10. Spread pizza crust with your favorite sauce and toppings.
  11. Bake another 20 to 25 minutes or until top is nicely browned.

© 2008 Recipezaar. All Rights Reserved.

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