An easy, gluten free vegan French bread recipe using the water from chickpea cans as egg replacers. Crusty on the outside and soft in the middle! Prep Time: 40 minutes. Cook Time: 40 minutes.
- 320 grams rice flour
- 110 grams tapioca flour
- 1 tablespoon psyllium husk or xanthan gum
- 1 teaspoon salt
- 360 ml lukewarm water between 105-110 degrees F
- 2 tablespoons quick rise yeast
- 2 tablespoons sugar or any kind
- 2 tablespoons olive oil
- 75 ml aquafaba
- 1 teaspoon apple cider vinegar you can substitute for another vinegar if you don't have ACV
- In a large bowl, stir together your flours, psyllium husk, and salt.
- In a small bowl mix your hot water and sugar together and stir until the sugar dissolves. Make sure that your water is warm enough for this step so that your yeast proofs and the bread rises. Once the sugar dissolves, gently stir in your yeast. Set aside and let the yeast foam up for a few minutes.
- In another small bowl add the aquafaba, oil, and vinegar and whisk until you get a slight foam.
- Pour the yeast mixture into the flour mixture and mix with an electric mixer. Once the two mixtures are fully incorporated, add the aquafaba mixture and continue mixing for another couple of minutes.
- Grease or line two loaf tins or one french bread pan and spoon your batter into each tin.
- Cover and stash in a warm place for at least 30 minutes. Since our kitchen is usually freezing, I like to stow my dough in the microwave for the rising process which keeps the dough free from drafts.
- After your dough has risen (about 30 minutes) preheat your oven to 400F/ 200C. Bake for 40 minutes, turning the dough about half way through for an even bake.
- Remove from the pan and cool on a wire rack and then enjoy!
This is best enjoyed fresh - as is the case with most homemade gluten free breads this can become chewy over time
Tried this recipe?Let us know how it was!