Crispy French Bread Loaf

Crust will be crispy with a slight sour taste like sourdough French bread. To reduce this, cut back on vinegar or do not use at all. Loaf can be reheated or toasted, or eaten as is.

Ingredients

    Yield: 2 loaves

    • 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
    • 1-3/4 cups warm water
    • 1 Tablespoon Olive Oil
    • 2 Tablespoons vinegar
    • 2-1/4 tsp yeast (yeast packet enclosed in the 19oz bag only)
Directions

    Preheat oven to 375°.

    Combine all (no eggs are used). Mix on medium for 3 minutes. Use ½ of dough for each loaf. Dough will be wet and sticky. Spoon out dough in oval shape onto greased baking sheet. With rubber spatula, lightly drawl up dough from pan surface to fold over top to achieve a round almond shape. Let dough rise for 45 min, then lightly slash across top of loaf two to three times at an angle.

    Bake for 65 to 70 minutes.

    Make a Bread Bowl!

    Preheat oven to 350°.

    Once ingredients are incorporated follow these instructions: Spoon out dough in round shape onto greased baking sheet or parchment paper. With rubber spatula, lightly drawl up dough from pan surface to fold over top to achieve a tall smooth round shape. Let dough rise for 1 hour, score top lightly with lines like a # sign.

    Bake for 80 to 90 minutes. Crust will be crispy with a slight sour taste like sourdough French bread. To reduce this, cut back on vinegar or do not use at all. Cool completely.

    Variations: To add seeds, lightly press sesame, poppy, or sunflower seeds into the top before baking. Use fine corn meal on the pan to give the bottom of the loaf additional texture.

    © Pamela's Products, Inc.

Customer Reviews

Based on 10 reviews
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Homeschool Mom

We've been making the eggless bread with Pamela's gluten-free dairy-free bread mix for a while and wanted to try something a bit different and less sweet. I made this and by chance decided to weigh my flour, which is not something I normally do. I realized the 19 oz. package usually makes 1 loaf, yet this recipes calls for 3 1/2 cups. When I weighed 3 1/2 cups of the mix, it came in at a whopping 24 oz! I decided to only use 19 oz. and the result was delicious and lighter/less dense than the loaves we usually get. Really enjoyed the flavor of this and the crust was nice and crisp when it was hot out of the oven, but did soften within a couple hours when we served it. We will absolutely be making this again, but I wanted to share the tip to weigh your flour with others as I had no idea it could make that big of a difference.

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Sarah

This was my first recipe with the bread mix, as I usually make rolls with the pizza crust mix. I found this recipe to be slightly too wet even when measuring carefully. Rather than rising, the dough spread while baking. After cooling, although it set up properly and it isn't exactly gummy, it's still a bit damp. I'm also surprised at the lack of vinegar flavor after putting two tablespoons in. I think this mix is slightly more bitter then what I am used to and definitely far sweeter than I like. For me it's just not suited to a French bread. I'm going to go back to the pizza crust mix for this purpose in the future, just as soon as I use the bread mix up on something sweeter instead of for bread.

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Virginia Campbell

Will this recipe work in a bread machine with a gluten free program? Thought I'd ask, hate to experiment with an expensive (but worth it!) mix.

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Autumn McMurry

Would adding another tablespoon of vinegar ruin this in any way. We LOVE this bread, but would REALLY dig it if it was a bit more tangy. Gluten free sourdough for the WIN!

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Susan C

I tried this recipe & mine didn't rise very much & when I cut them, they were kind of doughy inside. I was disappointed. The flavor of the crust is good. I would like to know what to do differently so it will rise & cook all the way through. I baked them @ 350 for 70 minutes.

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