I miss bread. Since figuring out my wheat-intolerance, I've pretty much given it up. Not only for my digestive health, but for weight-loss too. Cutting out bread and other high-carb foods is a great way to cut back on calories.
For a while, I did try a low-carb diet. I felt horrible. I had absolutely no energy and it stressed my body out so much, I was having anxiety and trouble breathing. I did give low-carb a fair trial. I did it for 3 months. Still not for me. I need carbs! I added quinoa, potatoes, rice and rice pasta back into my diet in moderate amounts. I watched my calories and still lost weight. Plus, I had energy to exercise, which I need to do for my mental health.
I do realize that refined carbs like white rice are not good for you in that they spike your blood sugar, making you hungry. Since I can't eat whole grains, such as brown rice, because of my fructose malabsorption, I make sure to eat plenty of protein and veggies with my carbs to keep me full and not feeling famished several hours later. Also, I just like to treat myself. I love rice, bread and pasta.
|Gluten-free French bread risen and ready to bake.|
So back to the bread. Sometimes you just need a piece of toast. Or a piece of cheesy garlic bread. I've been trying out various gluten-free yeast breads recently, with only so-so results. I decided to try a recipe for Gluten-Free French Bread from Food.com. It came out amazing! I love eating a sandwich made from a chunk of this bread. It also works brilliantly as garlic bread. It's soft on the inside and crusty on the outside. I purchased a french loaf pan just so I could try this bread (you do not need a special pan to make this bread, but it does make it easier). It was worth it, because I know I will be making this bread over and over again in the future.
It's perfect for people with fructose malabsorption, so that's why I had to share it on my blog. It is made with white rice flour and tapioca. Here is the recipe. Enjoy!
Gluten-Free French Bread
recipe adapted from Food.com
makes 2 loaves
2 cups white rice flour
1 cup tapioca flour
1 tablespoon xanthan gum
1 1/2 teaspoons salt
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast
2 tablespoons unsalted butter, melted
3 egg whites, slightly beaten
(about 7 tablespoons)
1 teaspoon vinegar
- In the bowl of a heavy-duty mixer, place flours, xanthan gum, and salt. Blend with mixer on low.
- In a small bowl combine the sugar and yeast. Slowly pour in the warm water while stirring. Wait until the mixture foams slightly, then blend into the dry ingredients.
- Blend in the butter, egg whites, and vinegar. Beat on high for 3 minutes.
- To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
- Slash diagonally every few inches. If desired, brush with melted butter.
- Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
- Preheat oven to 400 degrees. Bake for 30 to 35 minutes.
- Remove from pan to cool.