2 cups rice flour (white)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast
2 tablespoons butter or 2 tablespoons margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar
melted butter, for brushing (optional)
1 In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
2 In a small bowl dissolve the sugar in the water, and add yeast.
3 Wait until the mixture foams slightly, then blend into the dry ingredients.
4 Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
5 To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
6 Slash diagonally every few inches.If desired, brush with melted butter.
7 Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
8 Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
9 Remove from pan to cool.
Active Time: 45 Minutes
Total Time: 55 Minutes
Yield: 15 Servings