Recently I've been obsessed with gluten-free bread. How does it work? How do I make it rise? How do I give it a bread-like flavor? I've been experimenting with creating my own recipe lately and I've learned a lot. There are still some things that are a mystery to me, however. That's why I decided to make Fire and Salt's Gluten Free French Bread for the November Adopt-a-Gluten-free-Blogger event hosted by The Book of Yum.
I started with the intention of making the recipe as true to the original as possible. That being said, I have a hard time restraining myself from putting my own stamp on things, and I love making modifications. I am also known to be a little haphazard and ill-prepared, so while I double-checked that I had the list of ingredients I forgot to get a French bread pan as Brian (Fire and Salt's blogger extraordinaire) strongly suggests in his blog post. I even tried to swing by a kitchen store before heading home, but it happened to be closed on Tuesdays. I didn't trust the bread to maintain its shape without some support, so I decided I had to use something. Always ready to make due with materials on hand, I improvised this solution to the bread pan problem:
The bread rose quite a bit in there.
All in all, I highly recommend this gluten-free French bread recipe!