When was the last time you sunk your teeth into a decent crunchy gluten free bread?
With its crunchy crust and chewy interior, this bread is perfection straight out of the oven. The leftovers make great french toast the next morning. Did you know that french toast is called "Lost Bread" in France? That's because it's typically made with old bread, usually baguette slices--ah, such delicious practicality!
Don't miss a single recipe---subscribe to Artsy-Foodie using the tool at the top right of the screen and receive Artsy-Foodie in a convenient email newsletter.
|Crusty Gluten Free Bread (makes one round loaf)|
This recipe is based on the French Baguette recipe featured in a 2008 issue of Living Without magazine.
1 cup garbanzo bean flour
3/4 cup arrowroot starch
3/4 cup tapioca starch
1/2 brown rice flour
2 tsp xantham gum
1 tsp sea salt
1 tbsp granulated sugar
1 tbsp GF dry yeast
1 1/2 cups barely warm water
1 tbsp olive oil
Oil + Cornmeal for the pan and dish