Yields one large loaf (halve everything for a small loaf). For a Rosemary French bread, add 1 teaspoon chopped fresh rosemary per cup of flour to the dry ingredients
3 1/2 cups French Bread/Pizza Mix (see Note)
6 tablespoons dry milk powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon rapid rise yeast
3 large egg whites
1 teaspoon apple cider vinegar
3 tablespoons oil
1 1/3 cup warm water
Prepare a French bread pan or cookie sheet by greasing and dusting with cornmeal (if desired).
In a bowl of a heavy-duty mixer, combine the dry ingredients (including the yeast). In a small bowl, beat the egg whites, dough enhancer, and oil slightly with a fork. Add most of the warm water. Add these to the dry ingredients and beat on high for 3 minutes. Check after the first few seconds of mixing to see if more water is needed. The dough should be thick but not dry or forming a ball.
Spoon into the French bread pan or onto the cookie sheet in the shape of a French loaf. If necessary, smooth the top with greased fingers. Cover and let rise about 35 minutes for rapid-rise yeast, and 60-75 minutes for regular yeast.
Bake in a preheated 375 degree oven (Bette's recipe calls for 425 degrees, I found that too warm) for 25-30 minutes, or until nicely browned and the loaf sounds hollow when thumped.
The French Bread/Pizza Mix is as follows (for 6 cups) 3 1/2 cups white rice flour 2 1/2 cups tapioca starch 2 Tbsp Xanthan gum 2 (7-gram) packets unflavoured gelatin 2 Tbsp egg replacer 1/4 cup sugar Source: The Gluten-Free Gourmet Bakes Bread by Bette Hagman
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2009/05/french-bread.html