Gluten Free French Bread

I came up with this recipe especially for my sweet SIL, who is going to have her first baby any day now! She is trying to eat gluten free, and at 9 months pregnant, who wants to cook!?

Don’t let this bread intimidate you. It is literally SO EASY. Start by combining your GF flour blend, salt and xantham to your mixer. I love Namaste GF flour blend. I find it at Costco. This flour includes xantham gum, but I add 1/2 tsp more, for good measure.

Next, combine 2 packets of yeast, sugar and warm water into a bowl. Just be sure your water isn’t too hot. You don’t want to kill your yeast! After a few minutes, the yeast reacts with the sugar and will form a foam on the top of the water. This is good! If you don’t get foam, likely your water was too hot. Start over!

Once you get that nice, thick foam, add this to your dry ingredients. Use the bowl that had you yeast and put your egg whites in that bowl and give it a good whisk. Dump that right in to the mixing bowl with your dry ingredients and your yeast mixture. Now add a tablespoon of vinegar and turn your mixer on high. Let it mix for 2-3 minutes. Your dough will be very wet! Don’t panic. This is normal, and I promise it will be delicious.

Spread cornmeal in a thin layer on a baking sheet. Using a spoon, scoop dough onto cookie sheet in the shape of a loaf. This dough will give you two normal size loaves. Or, in my case, I did 5 small loaves so I could share with family. Another tip that might help in shaping…..spray your hands with oil spray and pat dough gently to shape.

Let rise for 45 minutes in a warm place. Another pro tip…..if you live in a cooler climate, like me, put a heating pad under your baking sheet to help warm things up and rise faster.

Once your dough has puffed up, heat your oven to 400 degrees. Make slits across your dough, brush with melted butter and sprinkle with flake salt. Bake for 30-40 minutes for two large loafs. My small loaves only needed 25 minutes.

For best enjoyment, slice, generously butter and enjoy hot out of the oven. A drizzle of honey or jam over that butter is amazing too, combining my favorite salty/sweet flavors. Enjoy!

Gluten Free French Bread

This recipe is not necessarily "healthy", but more of a classic take on French Bread, but it's gluten free!
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Course: Side Dish
Cuisine: French
Prep Time: 50 minutes
Servings: 16
Calories: 85kcal


  • Stand up mixer


  • 3 cups Gluten free flour blend Choose one that includes Xantham
  • 1/2 tsp Xantham gum
  • 1.5 tsp salt
  • 2 packs Active yeast
  • 2 tbsp sugar
  • 1.5 cups warm water
  • 2 tbsp butter melted
  • 3 egg whites beaten
  • 1 tsp vinegar
  • melted butter and flake salt for top of bread optional


  • Mix flour, xantham gum and salt in your mixer.
    In a separate bowl, combine yeast, sugar and water. Let stand for 5 minutes until foam forms on the top.
    Add yeast mixture, beaten egg whites, melted butter and vinegar to the dry ingredients. Beat on high for 2-3 minutes.
    Dough will be very wet. It's OK! This is normal. A little hard to work with, but it doesn't have to be perfect, because it tastes amazing.
    Spread cornmeal in a thin layer on a cookie sheet. Spoon dough into a loaf shape. Use the back of the spoon to help shape. Spray your hands with avocado oil and you can use your hands to help shape and smooth.
    Let rise in a warm place for 45 minutes.
    Preheat oven to 400. Make slits in the top of your loaf, if desired. Brush with melted butter and sprinkle with flake salt. Bake for 30-40 minutes, until top of loaf is deep golden brown.


Serving: 16g | Sodium: 229mg | Calcium: 17mg | Sugar: 2g | Fiber: 2g | Potassium: 12mg | Cholesterol: 1mg | Calories: 85kcal | Saturated Fat: 1g | Fat: 1g | Protein: 3g | Carbohydrates: 18g | Iron: 1mg

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1 thought on “Gluten Free French Bread”

  • 5 stars
    Coming straight from the SIL, this is the best gluten free bread I’ve ever had!! YUM!!! Thank you Jess, can’t wait to make post-baby!

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