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Put this bread into a COLD oven for a crisp crust and nice texture. If this doesn’t work in your oven, let the bread rise until level with top of pan; then bake in preheated 425ºF oven for 25 to 30 minutes. Use a pan specially designed for two French bread loaves; the soft dough needs the pan’s support to rise properly.
2 tablespoons active dry yeast
1 ¼ cups warm (110ºF) milk of choice
1 tablespoon sugar
2 cups Carol’s Sorghum Blend (see below)
1 cup potato starch
1 teaspoon xanthan gum
1 teaspoon guar gum
¼ cup nonfat dry milk powder (not Carnation) or Better Than Milk soy powder (or ¼ cup Carol’s Sorghum blend)
1 ¼ teaspoons salt
1 tablespoon butter or buttery spread, softened
3 large egg whites
1 teaspoon cider vinegar
Egg wash (optional—1 egg white, beaten with 1 tablespoon water)
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1st Keep
 katie.horgan.75
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