If someone told you that you could abolish most of your chronic health problems for one teeny tiny price, you might think you are making a deal with the devil. All you have to do is never eat a doughnut, Big Mac, or really anything from a restaurant ever again.
   I'm talking about going gluten free and I did make the deal. Do I miss Big Macs or doughnuts? You better believe it. Would I ever go back? Hells to the No. All that being said, I made some delicious, chewy, crusty, almost fluffy french bread. All of you who partake in the fluffy dreamlike regular white bread should probably disregard this recipe, as you are probably too tired to make it.
   This was really great with hot cheese dip or in the place of crackers, and would make really great cheesy garlic bread or croutons. (Not suitable for sandwiches)

2 1/4 tsp     yeast
1 1/2 cups  rice flour
1 1/2 cups  tapioca flour
1 tsp           xanthan gum
1 1/2  tsp    salt
2 tsp           sugar
1 tbsp         psyllium fibre
1 1/4 cups  warm water
2 tbsp        melted butter
3                egg whites
1 tsp          vinegar

   Now leave behind any preconceived notion of what bread dough should look like and just accept the process. I put all dry ingredients including the yeast (because I was using quick rise yeast) in the stand mixer and mixed it up. Then put the psyllium fibre in with the water and let stand about 2 minutes. Then I add all wet into the dry and mix it on med-high speed for one minute. It will look like a sloppy mess, but you will pour it on a cookie sheet in two log shapes and then loosely form them with wet hands. It is better to try and get the shape you want as you pour, as it does really want to stick to your fingers. Turn on the oven to 400 and let your bread rise in a warm draft free place about 20 minutes. Pop in the oven about 40 minutes. Do not open the oven, or your bread may sink.

Here it is! In all of it's glory. It really stepped up my fancy dinner of stuffed mushrooms, hot cheese & herb dip, and chicken cordon bleu crepes. I love the chewy texture of this bread and it makes my house smell like it used to, like french bread.