66 Reviews of Gluten Free French Bread

From: GlutenFreeKitten

On Sep 15, 2007

Amazing! The only gf bread that tastes like the real stuff! I find I have to add extra flour, but thats no big deal. I made it in my bread maker today and it was great!

From: Stellasflying

On Dec 3, 2007

Yummy! Very nice texture. We had about 1/2 loaf left over and made croutons the next day they were soooo goood!!!! toasted them in a pan w/garlic, butter and thyme and then shredded parm. cheese on top. I think that they were even better that regular gluten croutons. I will be putting this into my recipe box. Thank you so much.

From: Carolyn's Kitchen

On Feb 13, 2008

Thank you so much for this recipe! I think it has been nearly 2 years since I have tasted (wheat) french bread and this great. I asked my daughter what she would rate this on a scale of 1 to 5, she said 300, LOL. Guess it is a thumbs up here. One tip, it started to look like it was browning too fast so at about 25 minutes I covered it with a sheet of tinfoil. I was going to review this after a day or so and see how it held up...but we only made one loaf...and ate it all. And like another viewer suggested, this will make great hamburger buns and what ever else I can think of. :o)

From: Elisa72

On Nov 10, 2006

Wonderful! Just wonderful!! I wouldn't have known I was eating gluten free bread if I hadn't made it myself. The texture is perfect and the flavor great. The first time I made this I made 2 loaves in french bread pans. It made pretty small loaves, so the next time I made just one loaf in a regular loaf pan. It made a nice sized loaf which sliced perfectly for sandwiches. My celiac stepdaughter was just thrilled with this bread!

From: CeliacMom

On Sep 14, 2006

This bread was wonderful! Easy to make. I didn't have fast rise yeast so I used regular, and let it disolve. I would however recommend using the Italian loaf pans. Mine expanded outward but not in hight. Excellent bread! Will make again and again. Thanks!

From: zepharum

On Jun 5, 2007

Fantastic! I initially gave this four stars and said that the taste was perfect and the texture was close. I decided to come back and change it to five because the texture was perfect too. I tasted the bread (and then reviewed it) straight out of the oven and it was really good, but not great. After letting the bread cool completely and then brushing the slices with garlic butter and popping it back into the oven, this was 100% the same as regular wheat french bread. I'll definitely be making this again. Thanks!

From: francoroni

On Apr 30, 2009

Updated review: I make this bread at least once a week, it is a real staple in my house and is SO tasty! No one can tell it is gluten free! I do prefer the potato starch to tapioca flour, and have found that half and half brown/white rice flour gives the best combination of taste and texture. I use three whole eggs instead of just whites, substitute canola oil for the butter, and maple syrup for the sugar. I use apple cider vinegar for the vinegar. To make sandwich bread, I put the whole recipe worth of dough into a sandwich loaf pan and bake for a little bit longer. So wonderful! Original review: I used brown rice flour and substituted potato starch for the tapioca flour. I also used maple syrup instead of sugar. It turned out excellently! Very good bread, we made ours into two loaves and ate one and a half loaves within half an hour of taking it out of the oven! I'll try it again with the tapioca flour when I get some!

From: Gluten free and loving it!

On Dec 16, 2007

I don't know why my star rating says 'no stars' because I give this recipe 5 big ones!! Undoubtedly the BEST gluten free bread I've ever eaten! And so easy to make. First time I made it I followed the recipe to the letter and the bread was great, but one of my complaints about GF cooking is the high starch content and the lack of fiber. So the 2nd time I made it I used part brown rice flour, Bob's Red Mill all purpose flour and the tapioca and made bread sticks. Again it was wonderful! Tonight I used 1 c. brown rice flour, 1/2 c. sorghum flour, 1//2 c. amaranth flour and 1 c. tapioca and made rolls. Good again! The dough is really sticky and hard to work with so I put it in a pastry bag and pipe it out into the shapes I want, either bread sticks or rolls. Next I want to try it in a regular bread pan. Oh, I also used it for a pizza crust. Next time I will bake it for about 10 minutes and then put on the toppings and bake for another 10 minutes. All sorts of possibilities with this recipe!! Thank you! Thank you!

From: bekalu76

On Feb 11, 2008

I have tried several Gluten-free bread recipes and this is the first one that the whole family really loved!

From: Breezytoo

On Jun 5, 2007

Another great gluten free recipe! The texture is superb and it bakes up nice and crusty on the outside and soft on the inside just as you say! I used a french bread pan and got 2 nice loaves. Thanks for sharing such a wonderful treat!