Gluten-Free French Loaf
The French loaf is a small, oval-shaped bread with slits on top. It’s firm yet soft, with a tender crust and delicate crumb. For a long time, I thought that recreating a gluten-free French Loaf, version of this beloved bread from my childhood, was almost impossible. The French loaf, or Pain de mie, became popular in the 18th century as a softer and more versatile bread for everyday use. Unlike the baguette, which is known for its crusty exterior and daily consumption, the French loaf has a more neutral taste and softer texture, making it perfect for sandwiches, toast, or simply with butter or jam. Its oval or rectangular shape makes it easy to slice and use in the kitchen.
Growing up, I loved to tear off pieces of the crust while walking home from the bakery. My parents would always laugh when I got home, but to me, there was nothing more delicious than enjoying that fresh piece of bread in the open air. Recreating this nostalgic loaf in a gluten-free version took numerous attempts, but I finally managed to capture that taste and texture from my childhood.
To achieve this gluten-free French loaf, I discovered that a variation of my usual bread mix worked best. I swapped out two types of flour for alternatives, and the result was perfect!
Ingredients:
- 133 g tapioca starch
- 65 g chickpea flour
- 59 g rice flour
- 53 g millet flour
- 1 ¼ cups warm water
- 1 tbsp coconut sugar
- ½ tbsp dry yeast
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 tbsp vegan yogurt
- 3 tsp psyllium husk
Instructions:
In a large mixing bowl, combine warm water (35°C), yeast, and sugar. Let it sit until the yeast activates and the mixture becomes bubbly and creamy.
Add salt, oil, psyllium husk, and half of the flour to the yeast mixture. Mix well until combined. Add the vegan yogurt and the rest of the flour, kneading until the dough forms. The dough will be slightly sticky.
Grease a bowl with vegetable oil and place the dough inside, covering it with a towel. Let it rise for about an hour until it doubles in size.
Once the dough has risen, transfer it to a sheet of parchment paper. Cover it with another sheet and roll the dough into a small rectangle, being careful not to make it too thin.
Roll the dough along the long side into a small loaf, sealing the edges well. Transfer the loaf to a baking tray with the parchment paper. Make three slits on top and cover with a towel again. Let it rise for another 30 minutes.
Preheat the oven to 190°C ( 375°F) and place a small baking dish with water inside the oven to create steam.
Once the loaf has risen, brush the surface with vegetable oil and bake for 30 minutes until golden and firm to the touch.
Transfer the loaf to a wire rack to cool completely before slicing.
Once sliced, the pieces are perfect for spreading with butter, jam, or even pâté. Bon appétit!
This gluten-free French loaf brings back childhood memories while being completely adaptable to different dietary needs. By using a customized flour blend and avoiding traditional gluten-free thickeners like xanthan gum and guar gum, this recipe ensures maximum digestibility and versatility for anyone with food sensitivities or allergies. Enjoy!
