• I made this french-italian bread from a cookbook that I love. It is called Gluten-Free Baking Classics by Annalisa Roberts. I highly recommend that you buy and add it to your collection. Though called french-italian, because of the way I shaped the bread before baking, it really almost looks and acts like a ciabatta bread. It was hot and crisp and great for dunking into salad dressing!

    French Italian Bread
    From Gluten-Free Baking Classics by Annalisa Roberts

    2 cups Bread Flour Mix A
    1 ¼ tsp. xanthan gum
    ¾ – 1 tsp. salt
    4 tsp. sugar
    1 packet active dry yeast (not quick-rise)
    2 tsp. olive oil
    1 cup water, heated to 110° F

    *Lightly spray or grease a 2 ½ wide French bread loaf pan and dust lightly with white rice flour (spray and dust it over a paper towel if the pan has little holes in it).

    Mix all dry ingredients in large bowl of electric mixer. Quickly add olive oil and warm water (110° F) to the bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 3 minutes. Spoon dough into prepared pan; cover with a light cloth and let rise in a warm place (80°F is ideal) for 40 – 50 minutes or until dough has slightly more than doubled in size.

    Place rack in center of oven. Preheat oven to 400°F while bread is rising (do not use a convection oven because it will brown the bread too quickly).

    Bake bread in center of preheated oven for 40 – 50 minutes (35 – 45 minutes for two smaller loaves). When done, bread should have a hollow sound when tapped on the sides. Instant read thermometer should register 205-215°F. You can bake it longer to make a thicker crust; the color will deepen and the internal temperature will continue to rise. Remove bread from pan and cool on a rack at least 15 minutes before slicing. The crust will soften a bit after the bread cools, but you can easily recrisp it in the oven.

    Bread Flour Mix A (makes 6 cups):
    Millet flour 2 cups
    Sorghum flour 1 cup
    Cornstarch 1 cup
    Potato starch 1 cup
    Tapioca flour 1 cup

    *Regarding the French bread loaf pan – I did not use this type of pan. I simply free shaped the loaf and put it on a baking sheet. It came out sort of like a wide foccacia instead of a long French or Italian loaf.
    • mare

      Looks absolutely delicious! I’ve been making my breads by hand for years, but haven’t yet managed a Ciabatta.

      This looks perfect for dipping in stew juice. YUM!

      I’m totally stoked.

    • Anonymous

      That looks absolutely fanstastic! If it tastes as good as it looks, I want it! Please send me one in the mail today. Thanks. he he he :)

      Keep up the awesome baking! I may try this one, but I must admit, I don’t have much luck with yeast-rising breads. We have tried a couple, but our yeast always seems impotent. Maybe our house it too cold. Who knows. But, this one looks like it’ll be worth giving a try.

    • Anonymous

      This is the absolute best bread I have ever had THANK–YOU–SOOO MUCH for this recipe.
      It is also very easy to make.

    • Anonymous

      This looks great, if this tastes like traditional french bread when I make it I will be very happy. If it does taste that way all I have to do to make it italian bread is to reduce or remove the sugar amount. Traditionaly the only difference between french and italian bread is that french bread has sugar in it and italian bread doesn't.

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    • Annmarie

      I have to refrain from making this- it is soooooooooooooo good and I eat it all!

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