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French Bread

Contents of this mix are:


Ingredients:


White Rice Flour, Tapioca Starch, Xanthan Gum, Dry Milk Powder, Yeast, Baking Powder, Gelatin, Egg Replacer, Salt.

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Ingredients neeeded to make this mix:

1 can club soda, 1 tsp Apple Cider Vinegar, 3 TBSP olive oil, 3 large egg whites

Suggestions

This is my favorite recipe for buns. I often make mini french bread, or buns. This recipe requires a form to rise in. I use baguette pans lined with tin foil, or english muffin rings. Using a form will help the buns rise up, rather than out since this is such a liquid/cake-like batter.

Room temperature club soda works best - avoid using cold club soda.
DO NOT SKIP whipping the mixutre on medium-high for 3 minutes.
When rising, make sure it's in a warm, draft free space.
Be sure to bake the bread long enough - the crust will be dark. If you take them out too early, they taste gummy and undercooked.
Once out of the oven, butter the tops of the buns. Be sure to let the buns cool on the stovetop - warm location. Then be sure to turn the buns every 5-10 minutes. Turn the buns on their sides, upside down, and rightside up. This tends to help prevent the bread from collapsing while cooling.



Made in Saskatchewan