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Ooh, la, la! French Bread & Rolls- Au Naturale!

11/14/2014

 
French bread & Rolls, Ooh, La, La!  (Gluten free!)  This heavenly bread is as good as it looks.  Crunchy on the outside & soft in the middle.  YUM!  by Jenny at www.AuNaturaleNutrition.com

​I think the photo for this delicious recipe pretty much speaks for itself. Holy, moly, it's real bread!!   My wonderful husband was skeptical when he saw this bread on our kitchen counter. He wondered if I'd gone off my rocker and allowed gluten in the house.  Ha, no!  It tastes as good as it looks, too.  They're crunchy on the outside and soft in the middle.  Let's just say my happy home is now freakin' ecstatic!

For the basics of this recipe, I used this french bread recipe I found at The Lean Clean Eating Machine blog.  I changed it by using real egg whites, real butter, organic coconut sugar, and psyllium powder.  Just a little more Au Naturale Nutrition style!  ;-)
​

​Some notes on the recipe:

Is it low-carb? NOPE.
Sometimes too-low-carb isn't healthy, especially if a person needs starchy carbs after a hard workout, if they have thyroid issues, or if dealing with adrenal issues. Any foods that can spike blood sugar should be accompanied with healthy fats and proteins to mitigate the effects.

It is "paleo"?   YES.... UGH!!!!
The main flours used in the recipe are white rice flour and tapioca flour. While I poo-poo grains on a regular basis because they contain anti-nutrients that rob health, white rice is the one exception. Read why in my post, A Grain of Truth - How They Wreck Health.  The paleo diet is all about nutrient density.  Agreed... white rice and potatoes are pretty low in that category.  However, they are considered "paleo"  and a "safe starch" by many experts in the nutrition community (including me) because they of their absence of anti-nutrients.  

Additionally...  stressing about a particular food because it doesn't follow a strict diet plan (like paleo or anything else) will also rob your health!  The name of a particular diet plan doesn't really matter. We're all different with different needs. What truly matters is if your body is nourished and thriving! To read my article about food-related stress, see: The 85/15 Way of Eating: Guilt Free & Nourishing!

It is a yeast bread?  YEP.   Is that okay? YEP.
According to Sarah Ballantyne, PhD (The Paleo Mom) in her article Is Yeast Paleo? there are 3 types of yeast (harmful, beneficial, and neutral).  The harmful kind is the type that causes candida and other infections.  The beneficial type of yeast are a part of the normal, healthy gut flora and are found in fermented foods.  The neutral type is what is used in baking.  The dry active yeast used in this recipe is the strain Saccharomyces cerevisiae. This strain of yeast is found naturally in some kefir cultures and some lacto-fermented foods.  It is also the strain used to make wine and beer.  There is no need to avoid it in baking.  Hallelujah!!!!  The tiny bit of vinegar in the recipe helps the leavening action of the yeast. 

Can the psyllium powder be omitted?  NOPE.
The psyllium powder is necessary; it's what makes the dough gummy like gluten would.  Psyllium is pure fiber.  You could use xanthan gum instead, depending on what's in your pantry.  I use Jay Robb brand psyllium powder. Other brands are ok, but some have a tendency to turn bread purple!  It must be some chemical reaction.  I'll stick with Jay Robb.  ;-)  

French bread & Rolls, Ooh, La, La!  (Gluten free!)  This heavenly bread is as good as it looks.  Crunchy on the outside & soft in the middle.  YUM!  by Jenny at www.AuNaturaleNutrition.com


​French Bread, Sub Buns, & Dinner Rolls

Makes 2 large loaves, approx 7 sub buns, or 14 rolls.
It also makes great skinny baguettes!

Ingredients:
  • 1 packet dry active yeast + 2 Tbsp organic coconut sugar + 1.5 cups warm water
  • 1.5 cups organic white rice flour 
  • 1.5 cups tapioca flour
  • 1 Tbsp psyllium husk powder
  • 1.5 tsp Real sea salt
  • 2 Tbsp butter/ghee (melted) or avocado oil
  • 3 egg whites (6 Tbsp)
  • 1 tsp white vinegar
  • More melted butter for brushing (optional)

Directions:
  • Preheat oven to 400 degrees.
  • In a mug, dissolve 2 Tbsp of coconut sugar in the 1.5 cup warm water. Stir in yeast packet and break up any clumps.  Set aside. It should begin to foam in around 5 minutes.
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Coconut sugar, yeast, and water.
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It should foam after 5 minutes or so.
  • In an electric mixing bowl, combine the rice flour, tapioca flour, psyllium powder, and sea salt.
  • With mixer running, add in the yeast/water mixture.  (Because the dough is rather wet, regular beaters work better than dough hooks.) Mix thoroughly.
  • Add in the melted butter, egg whites, and white vinegar.
  • Mix on medium for 3 minutes to knead.
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The dough is kneading nicely!
  • Line a baking sheet with parchment paper.  Or use a non-stick silpat, which I highly recommend for this recipe..
  • If making loaves or baguettes, separate dough into desired amounts. The dough will be very wet and sticky. This is normal. With wet hands or a buttered spatula, shape the dough into loaves on your baking sheet. You may need to re-wet your hands. 
  • If making dinner rolls or sub buns, use a muffin scoop to make balls of dough and place them on baking sheet.  (Shape 2 scoops together for the sub buns.)
  • Slash each loaf diagonally every few inches.  Make an X on top of the dinner rolls.
  • Cover the dough with a cotton cloth and let it rise in a warm place for 40 to 45 minutes.
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Before rising.
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After 45 minutes.
  • Bake large loaves for approx 45 min & rolls for 30 min.  
  • Optional: brush on melted butter/ghee half-way through baking time.  They do look prettier with a butter glaze.
  • Carefully remove loaves/rolls from baking sheet to a wire rack.
  • Cool completely before serving.   They finish baking as they cool.
  • They are best served on days 1 & 2 (no preservatives here!)  Store in a sealed container.  
  • The baked bread/rolls also freeze well in a sealed baggie.  Just take out of the freezer about 1/2 hour before your meal.  I slice my loaves of bread before freezing, then defrost individual pieces. 
  • (I'm not sure about freezing the unbaked dough.  If someone tries it, please let me know how it worked and I'll note it here.  Thanks!)
​
Pin it:
French bread & Rolls, Ooh, La, La!  (Gluten free!)  This heavenly bread is as good as it looks.  Crunchy on the outside & soft in the middle.  YUM!  by Jenny at www.AuNaturaleNutrition.com
French bread & Rolls, Ooh, La, La!  (Gluten free!)  This heavenly bread is as good as it looks.  Crunchy on the outside & soft in the middle.  YUM!  by Jenny at www.AuNaturaleNutrition.com
Elisabeth
12/4/2014 05:27:31 pm

thank you...this is awesome...! My husband has a intestinal disease and can`t eat yeast. I now bake with baking soda, buckwheat, almond and coconut. But the bread wont (of course) rise and get "fluffy" wich we really miss sometimes... Is this yeast really healthy and wont grow candida? I´m trying to find something to read about it but no luck. We´re from Sweden and I can´t find anything similar to it here I would have to order it from US I guess, if it´s really ok for him to eat...
Thank you again.
have a great day
//Elisabeth

Jenny
12/5/2014 12:05:27 am

Hi Elisabeth, Greetings from Tennessee!

Did you read the link above from Sarah Ballantyne, PhD, her article "Is Yeast Paleo?" I cannot say for certain if it's ok for your husband (everyone is different), but Sarah doesn't put dry active yeast in the same group at the yeast that contributes to candida.

We in the US find dry active yeast in every grocery store. It's just the basic yeast used in breads. In the baking aisle, near the (yucky) wheat flour. ;-) I hope you can find it, too!

If you make the bread, tell me how it goes. It is yummy!
Thank so much for reading! -Jenny

Lori
12/27/2014 03:19:02 pm

Since I don't have psyllium fiber, how much xanthan gum or guar gum would I use, TIA, I'm gluten free but haven't tried making real bread yet, this looks good.

Jenny
12/28/2014 01:18:17 am

Hi Lori, Use the same amount of xanthan gum (1 Tbsp). Enjoy!

Lucy
2/7/2015 01:57:04 am

can I use sorghum or teff flour instead of white rice? Thank you

Jenny
2/7/2015 02:16:52 am

Hi Lucy, I've never tried either of those flours with this recipe. They may work fine! Please come back to let me know & I'll note it on the recipe. Thanks for reading! -Jenny

Jenn
5/3/2015 07:38:51 am

Can I sub out the tapioca flower for arrowroot or potato starch?

JENNY
5/3/2015 12:35:03 pm

Hi Jenn, I think both substitutes may work. I haven't tried them, though. I do know that arrowroot is a little more gummy that tapioca. Let me know how it goes! ;-)

lynn
7/25/2015 07:25:44 am

oh my god, this bread is so good!! thank you for posting

Jenny
9/14/2015 07:44:40 am

You're very welcome, Lynn! 😊

Hariman
9/13/2015 11:41:21 am

So, between having no eggs when I first started this recipe, and a malfunctioning oven, I had a bit of an adventure making this bread.

I ended up using Brown Rice Flour, Tapioca Flour, Xanthan Gum, and Date Sugar when I made it. I also ended up having to cook it in a cast iron pan, instead of the oven.

It turned out to be a delicious buttery yeasty bread cake!

Oh, another important thing: I also added a variety of spices to it while it was still dry, so it had an italian-ish basil/garlic/oregano/salt/pepper flavor too.

I'm currently trying a second batch, which is rising now.

Jenny
9/14/2015 07:48:24 am

Hi Hariman, Your comment made me chuckle! I'm glad you stuck with it and created your own masterpiece. (I'm happy when readers alter my recipes to suit their wishes.) Your addition of spices sounds ultra delicious, too! Thanks for reading!

Mari
1/26/2016 02:05:43 pm

I finally got around to making this bread. It was really nice to have something that looks and tastes like bread again.I made the dough into buns for sandwiches and they were a hit. Today I toasted them for breakfast and they were really nice that way too. This is pretty close to the artisanal French loaves I bought back in my gluten filled days. The texture is spot on from what I remember. Thanks for posting this one. I will make it again sometime. This won't be a daily or weekly indulgence, but we will enjoy it every time I ma,e it!

Jenny
1/26/2016 03:41:41 pm

I'm so excited that you love the French bread, Mari! It does make great toast on day 2. No gluten needed! ;-)


Comments are closed.
Jenny Yelle, MHNE  Holistic Wellness Educator & founder of Au Naturale Nutrition

Jenny Yelle, MHNE  Holistic Wellness Educator


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