Ingredients
- 2 cups rice flour* 320grams
- 1 cup tapioca flour 122grams
- 1 tablespoon psyllium husk or xanthan gum
- 1 teaspoon salt
- 1½ cup (353 ml) lukewarm water between 105-110 degrees F, 40-43C
- 2 tablespoons quick rise yeast
- 2 tablespoons sugar or any kind
- 2 tablespoons olive oil
- 5 tablespoons aquafaba
- 1 teaspoon apple cider vinegar (you can substitute for another vinegar if you don't have ACV
Recipe Description
An easy, gluten free vegan French bread recipe using the water from chickpea cans also known as aquafaba (bean water) as egg replacers. This bread is crusty on the outside and soft in the middle just as French Bread should be. Best eaten on the first day, however you can keep covered for 2-3 three days
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