Ingredients

• 2 cups gluten-free flour (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
• 2 tablespoons gluten-free flour (same as mix above)
• 2 1/2 teaspoons xanthan gum
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 2 teaspoons quick-rising yeast
• 1 teaspoon vinegar or 1 teaspoon dough enhancer
• 2 egg whites (room temperature)
• 1 1/2 cups warm water (110-115 degrees)

Instructions

1. Place 2 egg whites in a bowl and leave out so they will come up to room temperature.

2. Spray non-stick cooking spray on a French bread pan (or curve a doubled piece of aluminum foil into the shape of a loaf as long as a cookie sheet). Also spray a sheet of plastic wrap that is the length of your pan and set aside.

3. Warm 1.5 cups of water by placing it in the microwave on high for a minute.

4. In an electric mixer bowl, whisk together flours, xanthan gum, sugar, salt and yeast.

5. Add the vinegar, egg whites and water and beat at medium speed for 3 minutes.

6. Use a strong rubber spatula to transfer dough into prepared pan, smoothing the top. Dough will be very thick and sticky. Place the plastic wrap, sprayed-side down, loosely over the dough. Let rise in a warm and moist place for 15 minutes.

7. Preheat oven to 400 degrees.

8. Bake for 1 hour. Turn oven down to 350 and bake an additional 15 minutes.

9. Enjoy it hot and crusty out of the oven by tearing off pieces, or let cool and cut into slices.