Crispy French Bread Loaf
Print Recipe

Gluten-Free Dairy-Free Egg-Free Soy-Free Nut-Free Corn-Free

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.

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Autumn McMurry 07/190/2018 07/10/2018
  • Rating:
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 04/104/2018 04/15/2018
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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Leanne 07/189/2015 07/09/2015
I made this recipe last night and am excited to try my French bread with my basil pesto! But.... The only thing I noticed was that my bread didn't really rise..... Any suggestions?
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    • Place yeast in the 1-3/4 cups of warm water (not hot, just a bit warm to the touch, 75-80 degrees F) with a pinch of sugar. Gently stir and let sit for 10 minutes or so. Then combine all ingredients. This is what I did and my loaves rose, although I can't guarantee that that's the reason for it :). Doesn't hurt to try though! Good luck and hopefully your loaves are tasty despite not rising!
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    • Hi Leanne - How did your bread taste? Gluten free items will not usually rise as much as traditional wheat items. Do you know what size your loaf measured before and after baking? If you want a larger loaf you can try shaping the dough a little larger and see if that helps. Denise, Pamela's Customer Service
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Elisa 01/29/2015 01/30/2015
I make 3 loaves instead of 2 and I bake it on stone. The result is delicious!! Tastes like sourdough to me :).
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Ang 01/10/2014 01/11/2014
My mother-in-law baked several recipes from a large bag, one of them being the french bread without vinegar. My husband loves ham and cheese wedgies from the Italian restaurants, so that is what he made for a quick dinner for my girls while i worked late. I'm going to search this site for pizza crust with this mix.
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kathy 09/272/2014 09/30/2014
Oops! Forgot to pick the stars.
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kathy 09/272/2014 09/30/2014
I love this recipe. Only problem is if I get the very center done the outside is too brown. So I leave the center a bit undercooked so the crust isn't burnt. Makes great toast though. First gf bread I've made that doesn't taste like cake! If you have any suggestions to help I will listen :)
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    • When you see the crust starting to turn a golden brown, cover it with foil for the remainder of the cooking time. This will get the inside done and keep the outside from burning.
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