French Bread

When I was little my sisters and I used to eat chunks of french bread right from loaf, no knife necessary. One of our favorite things to do was eat the middle out first. But since finding out about my allergy/intolerances french bread has been one of the things I have missed the most. Until I found a recipe on Pinterest, which is originally from Food.com. I thought it was a little moist, but the flavor is spot on; Jeremy thought though it was pretty fantastic. Will definitely be making this again!

Ingredients
2 cups rice flour (white)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast 

2 tablespoons margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar

Directions
In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used) and mix on low until well combined.

In a separate small bowl dissolve the sugar in the water, and add yeast. Wait until the mixture foams slightly, then blend into the dry ingredients.

Add the margarine, egg whites, and vinegar. Beat on high for 3 minutes.

Cover the dough and let rise in a warm place for 20-25 minutes, or until doubled in size.

Preheat oven to 400°F.

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. Slash diagonally every few inches.If desired, brush with melted butter.

Bake for 40 to 45 minutes.

Remove from pan and place on cooling rack until fully cooled.

ENJOY!