Crusty Bread or Bolillos

2 tbsp Dry Active Yeast

2 tsp sugar

1½ cups warm water (not hot, test on your wrist - it should be about the same temperature as you expect for a warm baby bottle, or if you have a kitchen thermometer - 100-110°)

3 tsp xanthan gum

2 tbsp olive oil

2 cups America’s Test Kitchen GF flour blend

1 cup tapioca starch

1½ tsp kosher salt

2 large eggs, slightly beaten

1 tsp rice or apple cider vinegar

2 tbsp butter, melted

2 tsp GF cornmeal, optional

Prepare pan. Spray with GF baking spray. Option to sprinkle with cornmeal.

Options for pans:

French bread loaves: either french bread pan with 2 forms or baking sheet covered with parchment paper

Italian bread loaf or bolillos: baking sheet covered with parchment paper

Combine yeast, sugar & warm water in a bowl with a 3 cup capacity. Whisk to dissolve sugar. Let sit for 5-6 minutes (10 minutes if yeast was in refrigerator) until it is double in size.

It may resemble a science experiment - but that’s ok!

I use a 3 cup measuring cup, so I can really tell when it’s doubled.

In a small bowl, stir xanthan gum & olive oil until xanthan gum is dissolved.

Whisk together flour, tapioca starch & salt in mixing bowl until combined. Using paddle (not dough hook) add yeast mixture, xanthan gum mixture, eggs & vinegar. Mix on low speed until combined. Scrape down sides of bowl once, then beat on high for 3 minutes.

Spoon batter onto pans & shape. Dough is not texture you may expect for bread. It will be very soft & sticky!

Make a 1-4 slices (depending on size of loaf or bolillo) on top of each form with sharp knife.

Cover with clean kitchen towel (I cover loosely with plastic wrap, then with towel because the dough is so sticky.) Place in warm, draft free place to rise. Let rise until double, about 30 minutes. (Sometimes my kitchen is not very warm, so I turn my oven on to 200° & place the bread on the pan on the stove top to rise. This has worked well for me.)

Place baking pan with about 1 inch of hot water (I use a cake pan) in bottom of oven, or on lowest shelf. (This makes the crust crispy.) Preheat oven to 400°F.

Brush top of loaves or bolillos with melted butter.

Bake for 40-45 minutes for loaves or 30-45 minutes for bolillos. They should be golden brown & sound hollow when tapped on bottom. Cool on pan for 5 minutes, then transfer to wire rack to finish cooling.

Notes: This is based on a recipe on simplygluten-free.com. Thanks!

I recommend getting all the ingredients organized before you start - it really makes it easier.

This is a good recipe for 2 loaves of french bread, a single larger Italian style loaf, or about 4 bolillos. If you like Mexican cuisine, you may recognize these. They are the rolls used for making tortas, which are delicious Mexican sandwiches!