Sourdough French Bread (Gluten-Free) ©

There’s nothing quite like the crisp crust and soft, airy interior of a classic French bread—especially when it’s homemade! This Gluten-Free Sourdough French Bread delivers all the texture and flavor you love, without the wheat. Using my go-to Inspiration Baking-Pizza Flour Blend, this recipe creates a beautifully golden loaf with just the right chewiness. With the help of a ONE Time gluten-free sourdough starter for the recipe, this bread develops a rich, tangy depth of flavor, perfect for slicing, toasting, or pairing with your favorite spreads. Whether you’re new to sourdough or a seasoned baker, this recipe makes it easy to enjoy a truly artisan-style loaf—all while staying gluten-free!

This flour blend will also make other delicious recipes! Check out our recipes!

SERVINGS: 12-18 slices

PREP TIME for Sourdough Starter: 2 HOURS

Prep Time for Bread: 30 MIN

Proof Time: 60 MIN

COOK TIME: 60 MIN

TOTAL TIME: 4 1/2 HOURS

INGREDIENTS

Sourdough Starter

• 1/4 Teaspoons instant yeast (use Rapid Rise yeast packet). Set rest aside for making bread

• 1/2 Teaspoon granulated sugar

• 1/2 Cup brown rice

• 3/4 Cup warm water

Sourdough Bread

• 1 3/4 Cup (267g) Inspiration Baking-Pizza Flour Blend

• 1 Teaspoon ascorbic acid (powdered vitamin C--do not crush a vitamin C tablet)

• 1 Teaspoon Baking powder double-acting

• 1/2 Teaspoon Guar Gum (do not omit)

• 1 package Rapid Rise yeast plus rest of yeast packet for sourdough starter

• 2 Whole eggs

• 3 Tablespoons olive oil

• 1/4 cup warm water

• Tapioca starch/flour to shape the dough

• Olive oil for brushing the dough

• Soft pastry brush

• Parchment paper

DIRECTIONS

Make the Sourdough Starter

• In a bowl with a covered lid, combine the yeast, brown rice flour and sugar. Stir.

• Next add the warm water and stir together.

• Cover with the lid for a minimum of 2 hours with a maximum of 14 hours. Make sure it is fermenting before using (bubbles forming).

Making the dough when sourdough starter is ready to use.

• Preheat your oven to 175°F, then turn the oven off once it reaches temperature.

• Line a baking pan with parchment paper. Make sure the pan is at least 12-inches long.

• In a separate bowl, whisk the the dry ingredients together and set aside.

• Use a stand mixer with a paddle attachment to mix the dough.

• Place the sourdough starter in the mixing bowl.

• Add the 2 whole eggs, oil and warm water to the sourdough starter. Mix on low for about 30 seconds.

• Add the rest of the dry ingredients to the mixing bowl. Blend medium high for about 2 minutes until the dough is smooth. Scrape the bowl several times.

• Use the parchment paper in the baking pan and place it on a flat surface dusted with tapioca starch/flour. The dough will be tacky.

• Using a rubber spatula, remove the dough from the mixing bowl and place in the middle of the tapioca starch/flour. Dust more flour on top.

• Place flour on your hands and shape the dough into an oblong loaf. The dough will be covered in the flour. (See notes to make baguettes).

• Brush away excess flour around the shaped loaf. Using the parchment paper the dough is on, move it to the baking pan.

• Use a sharp knife to lightly score the top of the dough. Don't make the cuts too deep. They will widen as the dough rises.

• Spray olive oil over the surface of the dough. Use a pastry brush to cover the surface and sides of the loaf evenly.

• Loosely cover the dough with plastic wrap.

• Place in the warm oven until double in size (40 minutes). If the dough starts to crack, remove from the oven.

• Preheat oven to 425°F. Remove the plastic wrap and place in the oven.

• Bake for approximately 60 minutes. Check after 40 minutes to make sure the top is browning. Rotate the pan to ensure even browning.

• Remove the pan from the oven. Remove the bread using the parchment paper and place on a wire rack to cool.

• Completely cool before slicing.

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NOTES:

• You can substitute the ascorbic acid for another 1/2 teaspoon baking powder, double-acting. Ascorbic Acid helps with the rise of the bread and acts as a preservative.

• You can get ascorbic acid at the local grocery store in the vitamin section. Remember, it is powdered or granulated vitamin C, not tablets. Make sure there are no other ingredients.

• To make banquettes:

  1. Use a banquette pan for two loaves. If you don't have one, you can shape a piece of tin foil to hold two loaves.

  2. Follow the rest of the instructions for making the bread.