Fat Free French Bread Gluten Free
Discover the ultimate recipe for gluten-free, fat-free French bread that’s delightfully airy, soft, and perfect for any occasion! This artisan-style bread combines the magic of gluten-free all-purpose flour, instant yeast, and a touch of apple cider vinegar to create a beautifully fluffy loaf with a crisp golden crust. Made with just egg whites and no oil or butter, it’s a wholesome, low-fat option that doesn’t sacrifice flavor or texture. Effortlessly shaped into classic baguettes or rustic loaves, this recipe is quick to prepare, rising in just 20-30 minutes before baking to perfection. Whether you enjoy it warm with a smear of jam or paired with your favorite soups and salads, this fat-free, gluten-free French bread is a game-changer for those seeking a healthier bread alternative.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 420 grams Gluten-free all-purpose flour (with xanthan gum)
- 2.25 teaspoons Instant yeast
- 1.5 tablespoons Sugar
- 1 teaspoons Salt
- 3 large Egg whites
- 350 milliliters Warm water (around 110°F or 43°C)
- 1 teaspoons Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C). If you have a baking stone, place it on the middle rack to heat as well. Alternatively, line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, instant yeast, sugar, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk the egg whites until frothy. Add the warm water and apple cider vinegar to the egg whites and whisk to combine.
Slowly pour the wet ingredients into the dry ingredients. Using a stand mixer with a paddle attachment or a hand mixer on low speed, mix the dough until it is smooth and slightly sticky, about 3 minutes.
Transfer the dough to a lightly floured surface or silicone mat, and shape it into a baguette or loaf form. Alternatively, you can divide the dough into two smaller loaves. Place the shaped dough onto the prepared baking sheet or preheated baking stone.
Using a sharp knife or bread lame, score the top of the dough with diagonal slashes to allow for expansion during baking.
Loosely cover the dough with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free area for 20-30 minutes, or until slightly puffy but not doubled in size.
Place a small, oven-safe dish of water on the bottom rack of the oven to create steam. Bake the bread in the preheated oven for 30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. Serve fresh or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 332.2 g | 121% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 23.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
