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The highest marks for both texture, smell, and flavor (from my
probably-celiac, ex-breadaholic husband) were for the Rapid Rise
French Bread recipe in Betty Hagman's second book, "More From the
Gluten Free Gourmet".

I used this to win first prize at the Nevada County Fair (that's
Nevada County, California) in the Gluten-Free Baked Goods division,
yeast breads class.

Alterations to the recipe:  I used Sure-Gel instead of Egg Replacer,
methocel instead of xantham gum (because the latter gives me gut
problems - I don't think it affects the taste).

HINTS:  this bread can come out mediocre or fabulous, so I'd like
to pass on some hints to make your experience more rewarding!

1.  When pre-heating the oven, place a baking dish filled with hot
tap water on the shelf you won't be using for the bread.  This is
a "well-known secret" for any kind of bread where you want a crunchy,
crisp crust.  Don't brush anything on top of the bread (no milk or
egg or butter) except perhaps a small amount of water.  If you really
want to go whole hog, get a small mister/spritzer bottle (like you'd
use to mist ferns) and mist the top of the bread every ten minutes;
this really isn't necessary if you just use the baking dish of hot water.

2.  Invest in a French bread pan.  Mine is a single piece, curved and
bent to hold two baguettes.  It makes a world of difference over just
spreading dough out in a line on a baking sheet.  Mine is covered in
tiny perforations to let the heat through, but our GF doughs are too
wet - half of the dough oozes out during the rising and baking!  No
problem, though - just take a sheet of PARCHMENT PAPER (nonstick baking
paper designed to hold up to oven heat), and line the pans, creasing
to fit over the bends.

3.  Spray the parchment paper lightly with pan spray, and then dust
with cornmeal (tip out excess).  Gives you a more authentic taste!

4.  Eat the bread within 24 hours.  Do NOT store in a plastic container,
ziplock bag, or even those two-piece acrylic loaf holders with the vent
holes.  Anything that locks in moisture will turn that lovely, crisp,
brown and crunchy crust soft.  This is an advantage if you want to
use the recipe to make hamburger buns, of course.

I really encourage everyone with CD to get aahold of BH's 2nd book.
There are many wonderful recipes in it, this being just one.  And
don't worry if you "can't cook" or "don't have the time" - this
particular recipe goes together quickly, rises once in the pan, and
bakes quickly.  And she tends to write her recipes assuming that
you DON'T cook or bake, and just want something that tastes "real"
with minimum hassle (the few recipes that are more involved are
clearly described as such).

Happy baking!

(and yes, I really am getting ready to post those NC Fair recipes ;@)

Andrea Frankel, [log in to unmask]  (note new address!)   (916) 274-1921
Snail: Flying Dog Ranch, 11864 Deer Park Dr., Nevada City, CA 95959-8921
"...wake now! discover that YOU are the song that the morning brings..."