Rustic French Bread
Copyrighted recipe from The Allergy-Free Cook Bakes Bread by Laurie Sadowski, 2011.
- 3/4 cup + 2 tablespoons warm water
- 1 tablespoons ground flaxseeds
- 3 teaspoons unrefined cane sugar
- 1 tablespoons active dry yeast
- 3/4 cups sorghum flour
- 1/4 cups arrowroot flour/powder
- 1/4 cups tapioca flour
- 1/4 cups teff flour
- 1 1/2 teaspoons xantham gum
- 1/2 teaspoons sea salt
- 1 tablespoons olive oil, extra-virgin
- 1/2 teaspoons apple cider vinegar
Lightly oil a baking sheet or line it with parchment paper.
Put the water in a large measuring cup. Stir in the flaxseeds, 1 teaspoon of the sugar, and the yeast. Let stand for about 5 minutes, until the yeast has bubbled and foamed about 1/2 inch.
Put the sorghum flour, arrowroot starch, tapioca flour, teff flour, xantham gum, salt, and remaining 2 teaspoons of sugar in a heavy-duty stand mixer or a large bowl. Stir with a dry whisk until combined.
Turn the stand mixer or a hand mixer on low speed. Gradually add the proofed yeast mixture, olive oil (or vegan buttery spread), and vinegar to the flour mixture to make a dough. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Resume mixing on medium-high speed for 4 minutes. The dough will be very sticky, similar to thick muffin batter.
Use the spatula to scrape the dough onto the prepared baking sheet. With oiled hands, form a long, thin loaf. Let rise uncovered in a warm, draft-free place for 35 to 45 minutes, until doubled in size.
About 10 minutes before the dough is done rising, preheat the oven to 400 degrees F. (if the dough is rising in the oven, be sure to remove it first.)
Use a sharp, serrated knife to make three to four slits in the top of the loaf. Bake for 30 to 40 minutes, until the top of the loaf is browned and a toothpick inserted in the center of the loaf comes out clean. Carefully remove the loaf from the pan and put it on a cooling rack. Let cook completely before slicing.