This delicious Gluten Free Rustic French Bread will make you think you are visiting a French bakery.

Oui, they truly are that good! Patrick wanted to bring some amazing inspiration to our customers with these loaves. I developed this recipe for our customers using both of our amazing flour blends Servings 3 loaves Prep Time 180 Cook Time 30-45


Sponge 2 C (474 g) warm water (heated to approx. 105°) *NOTE: depending on your climate/time of year, the amount of water you need may change. If you are in a hot and humid climate, you may want to lower the water to 1 3/4 cups of warm water. 7 g (1 package) Instant or Rapid Yeast or active dry yeast 50g sugar or sugar substitute (swerve sweetener, monk fruit sweetener, or maple sugar) 210g ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR or

210 g ORIGINAL BLEND 15g whole psyllium husk 10g or powder psyllium

Dough Fermented Sponge (from above) 210g ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR or


30g apple cider vinegar or white vinegar 2 teaspoon salt


Sponge Put all of the sponge ingredients into the bowl of an electric mixer and mix until well combined. Cover and set on the counter to ferment for 1 to 2 hours or until doubled Dough Into the fermented sponge, add the rest of the artisan blend flour and apple cider vinegar or lemon juice, and salt. Using the paddle attachment, begin mixing on low to combine, then increase to medium/ high speed for 5 minutes until the dough is cohesive and fluffy. Gather dough together in the mixing bowl and cover with plastic wrap for approximately 20 minutes to allow the dough to hydrate on the counter. Shaping Put the dough out onto a floured board or counter. Divide the dough into 3 equal portions, and shape each one into a long loaf (about 6 inches in length), with pointed ends. Place loaves 3” apart on a parchment lined baking sheet pan. Cover with oiled plastic wrap or damp dish towel. Allow to rise in warm location until doubled in size (about 35 to 55 minutes). This will really depend on your house and climate. Baking Preheat oven to 500F. In the lower part of the oven put an empty metal baking sheet/pan, this will be used for adding ice cubes to create steam in your oven. Remove the parchment paper with the loaves and set on the counter top. Place the baking steel or pizza stone in the oven and heat for 45 minutes. Sprinkle each loaf with GF flour. Score 4 diagonal slashes down each French bread with a lame, razor, or sharp knife. Once the oven is preheated with pizza steel or stone, careful remove the steel or stone. Place the parchment paper with the loaves on top back on the heated steel/stone and put the baking sheet into your preheated oven. Immediately add a few ice cubes into the empty metal baking sheet/pan. Close oven door. After 5 minutes add a few more ice cubes again. Reduce the oven temperature to 475°F and bake for an additional 30-35 minutes. The loaves are done when they reach an internal temp of 210°. Remove the loaves from the oven. Transfer loaves to a cooling rack and allow to cool completely before cutting. Enjoy!