Tisha’s Gluten-Free Hearty French Bread

After experimenting with various ratios of numerous gluten-free grains, I finally pinned the flavor and texture my family enjoys. We missed the whole grain taste from our gluten days.  It took a couple years to get it right, but it was worth it (although the family enjoyed all my experiments!).  This has a flavorful, hearty taste from oats and flax with a light texture. Use a French loaf pan to make baguettes or an Italian loaf pan for a sub sandwich feast. This bread also pairs well with a spread of whipped honey butter or dipped in your favorite dipping oil.  Just spray water in the oven while baking to create a steamy environment and the results should be a crispy crust with a chewy inside. You can easily double this recipe.  It freezes well and can be warmed in the oven when you are ready to eat.  Enjoy!

Tisha's Gluten-Free Hearty French Bread

  • Servings: 2 loaves
  • Difficulty: medium
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    • 3 cups Tisha’s GF Flour Blend (see below)
    • ¼ cup flaxmeal
    • 2 ¼  teaspoons xanthan gum
    • 1 ¾  teaspoons salt
    • 2 tablespoons sugar
    • 1 cup lukewarm water (approx. 110 degrees)
    • ½  cup warm milk (approx. 110 degrees)
    • 2 ½  teaspoons instant yeast
    • 2 tablespoons, butter melted
    • 2 eggs, beaten slightly
    • 1 teaspoon vinegar
    • melted butter, for brushing (optional)


  1. In the bowl of a stand mixer, place flour, flaxmeal, xanthan gum, and salt. Use flat beater attachment and mix on low.
  2. In a small bowl dissolve the sugar in the water and milk, and add yeast.
  3. Wait 5 minutes until the mixture foams slightly, then mix into the dry ingredients.
  4. Add the butter, eggs, and vinegar. Mix well then beat on high for 3 minutes scraping down the sides and bottom.
  5. To form loaves, use an ice cream scooper and scoop dough into two French-loaf/Italian-loaf pans lined with parchment paper.  Or use a greased and cornmeal-dusted cookie sheet and form into two long French-loaf shapes.
  6. Use wet fingers dipped in warm water to smooth the surface and sides of dough and to form thin, rounded ends.
  7. Dip a sharp knife into warm water and slash the top of the loaves diagonally every few inches. Wipe knife in between slashes if necessary.
  8. Brush with melted butter.
  9. Cover the dough lightly with oiled plastic wrap and let rise in a warm place until ALMOST doubled in bulk, about 20 to 30 minutes. Be careful not to rise too long because the dough will loose its shape and start to run over the sides.
  10. Preheat oven to 400 degrees. Bake for 20 to 25 minutes.  Remove parchment paper and bake bread directly on rack for a crispier outside and bake for another 20-25 minutes. (or bake for 40-45 minutes in pan for a softer crust).
  11. Remove from pan to cool.

Tisha’s Gluten-Free Flour Blend

  • 4 1/2 cups brown rice flour
  • 1 1/2 cups oat flour (I use rolled oats and blend them until it becomes a fine flour)
  • 1 cups tapioca starch/flour
  • 2 cups potato starch

Mix all ingredients until well blended.  Store in an airtight container in the fridge.

T-Tip: You can sprinkle toppings on the bread before rising. Brush with butter and add a mix of sesame seeds, anise seeds, poppy seeds, or flax seeds, or add a sprinkle of your favorite cheese.