French Bread (from The Gluten-free Gourmet by Bette Hagman – a very good resource)
3/4 cup white rice flour
2/3 cup cornstarch
2/3 cup tapioca flour
2 tsp potato flour
2 1/2 tsp xanthan gum
2 tsp egg replacer (optional)
1 tsp salt
2 tsp unflavored gelatin
1/3 cup dry milk powder or nondairy substitute
1 1/4 cups warm water (110 degrees)
1 Tblsp dry yeast granules
1 tsp dough enhancer or vinegar
2 egg whites
1 1/2 Tblsp vegetable oil
Grease two 14″ French loaf pans or one cookie sheet. Dust with cornmeal (if desired). In the bowl of your heavy-duty mixer, place the rice flour, cornstarch, tapioca flour, potato flour, xanthan gum, egg replacer, salt, unflavored gelatin, and milk powder.
Place the sugar in the warm water and stir in the yeast. Set aside to foam.
Add to the dry ingredients in the mixing bowl the dough enhancer, egg whites, and vegetable oil. When the foam on the yeast is about 1/2 an inch thick, pour this into the dry mix. Beat on high for 3 minutes. Spoon into the prepared loaf pans or onto the prepared cookie sheet in two French bread loaf shapes. Cover the loaves and let rise in a warm place until almost doubled (about 35 minutes for rapid-rising yeast; 1hour for regular yeast).
Bake in a preheated 400 degree oven for 15 minutes. Then turn oven to 350 degrees and bake for 30 minutes more. Makes two 10-inch loaves.