* 1/2 teaspoon salt
* 4 cups gluten-free French Bread/Pizza Mix
* 4.5 teaspoon gluten-free yeast
* 1/4 cup powdered sugar
* 2/3 cup powdered milk
* 4 eggs
* 2 cups water
* 1/2 stick butter (melted)
* 1 teaspoon of cold-pressed olive oil

Mix the top 5 ingredients. Heat water to 110-115 degrees. Add butter and olive oil. Beat the eggs. Add to liquids. Beat to mix.

Add to remaining dry ingredients and beat for about 2 minutes high speed. Cover tightly and let rise for 40 minutes or until doubled in size. Beat for 2 minutes. Dough should be soft and sticky now.

Preheat over to 350 degrees. Grab a sheet of aluminim foil. Prepare strips of round aluminum foil and seal by crimping the ends. Lightly scoop the dough and scoop out enough to fill the little aluminim foil rings. Rub olive oil on the bottom of a fat drinking glass and gently press on the dough to evenly smooth the top. Now cover with plastic wrap and let rise to the top of the foil rings. Brush gently tops with olive oil before baking. Then bake for 20-25 minutes or until golden color of liking.

Fire up the all natural low-fat burgers and delicious vegetables on the grill and you are set. Now anyone living a gluten-free lifestyle can be included at your next backyard BBQ.

• 2 tablespoons canola oil
• 1/2 cup millet
• 1 1/2 cups warm (115 degree) water
• 1 cup brown rice flour
• 1 cup soy flour
• 1/2 cup tapioca flour
• 1/2 cup teff flour
• 2 1/4 ounce packages active dry yeast
• 2 1/2 teaspoons xanthan gum
• 3 eggs
• 2 tablespoons molasses
• 2 teaspoons salt

1. Coat an 8 1/2 by 4 1/2 inch loaf pan with oil. Combine millet and 1/2 cup warm water in a small pan. Bring to a boil. Remove from heat and let stand 30 minutes.
2. Preheat oven to 400 degrees. In larger bowl, whisk together flours, yeast, and xanthan gum. In smaller bowl, whisk together eggs, molasses, salt, and oil. Add egg mixture to dry ingredients. Beat with a paddle attachment until combined. Beat in 1 cup warm water and the millet. Beat on medium-high for 5 minutes. The dough will be like thick elastic cake batter.
3. Transfer to the loaf pan. Cover lightly with oiled plastic wrap until the dough starts to dome. Total rising time is about 1 hour and 30 minutes and total height is about 1 1/2 inches above the top of the pan. Be sure dough is in a warm spot.
4. Reduce oven to 350 degrees. Bake until dark brown and hollow sounding when tapped, about 1 hour. Cool for 10 minutes. Remove and cool completely.

Try this Gluten Free French Bread Recipe

• 2 packages of active dry yeast
• 1 and one half cups of water at 110F
• 1 teaspoon brown sugar
• Dash salt
• 2 cups brown rice flour
• 1 cup tapioca starch
• 1 cup potato starch
• 4 teaspoons xanthan gum
• 1 Tablespoon baking soda
• ½ cup warm water
• 1 cup real butter

Directions:

1. Mix yeast,water,brown sugar, and salt in a large bowl. Let rest for 5 minutes.
2. Mix rice flour, tapioca flour, potato starch, xanthan gum in a medium bowl.
3. Mix half the flour mixture into the yeast mixture.
4. Grease a bowl with Crisco or vegetable oil.
5. Place the dough in this bowl and make sure it is greased on all sides. Cover with a damp towel.
6. Let the dough rise in a warm place for 1 hour.
7. Grease a large cookie sheet. Preheat oven to 550F.
8. Mix baking soda and ½ cup warm water in a shallow pan.
9. Divide dough into 8 equal pieces. Gently roll each into a rope with your hands and/or on waxed paper. Make a rope shape then turn the rope into a pretzel shape.
10. Dip each pretzel in the baking soda/water, then lay them on the greased cookie sheet.
11. Bake 7-8 minutes until they are tan in color. Remove cookie sheet from oven when done.
12. Dip each pretzel in the melted butter and place on a plate.

Directions:
Prepare a proofing area to let your loaf rise; a good option is to place the loaf in a preheated 200 F oven after you turn the oven off.

If you have a baguette pan, spray with non-stick cooking spray and sprinkle corn meal along the bottom of the pan. If you are using a cookie sheet instead, line with parchment paper and sprinkle corn meal onto the paper, then line up two dowl rods or other forms to help keep the bread in the long thin shape while it’s rising and cooking; wrap these dowl rods with aluminum foil and spray with cooking oil.

In a small bowl, mix the sugar, yeast and very warm water and set aside to proof for 5 minutes (if, after 5 minutes, the yeast is not bubbling, throw it out and start again with fresh yeast).

In a large mixing bowl, whisk together the Jules Gluten Free All Purpose Flour and salt. With the beater blade or dough hook on your mixer, slowly work in the yeast mixture with the flour and salt. Once fully integrated, beat an additional 2 minutes on medium-high. The dough will be very wet at this point.

Scoop the dough into a gallon size zip-top bag with 1 inch cut from a bottom corner of the bag.  Squeeze the bag to remove the air, then squeeze the dough through the cut hole to form one long loaf in your prepared baguette pan or in between your prepared dowls on the parchment-lined cookie sheet.

Gently brush the milk or mixed egg wash all over the exposed areas of the loaf with a pastry brush. Cover the loaf with wax paper sprayed with cooking spray and set it in your warmed oven or other proofing spot for 20 minutes.

Preheat oven to 410F and place a baking pan with water into the oven. Leave this pan in the oven during the baking process as well – the humidity created by this heated water will help the bread to form an extra crunchy crust.

Once risen, uncover the baguette and make 3 or 4 diagonal cuts into the dough with a serrated knife, cutting approximately ¼ inch deep. If you have a clean spray bottle, fill it with water and spritz the bread with water before baking.

Bake for 20 minutes and brush the top of the bread with milk or egg wash again, then bake for 20 minutes more, or until a toothpick inserted into the bread comes out clean and the internal temperature of the bread is 205-210F.

Cool on a wire rack, removed from the pan, until ready to serve.

Try this gluten free sandwich bread recipe