Gluten Free French Bread and Biscuit Recepie

Indredients

6 1/2 cup of all purpouse gluten-free rice flour
1/2 cup potato starch
1 tablespoon Guar gum
2 packages active dry yeast gluten-free
3 tablespoon sugar
2 1/2 cups warm water 110 degree F 45 degrees C
3 tablespoon vegetable lard
1 tablespoon salt

Directions:

In a large bowl combine the dry ingredients, dissolve yeast and sugar in warm water, stir in the remaining flour, ½ cup at a time.

Beating well after each addition. When the dough is pull together, turn it onto a light floured surface and knead until smooth and elastic about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out a lightly floured surface. Divide the dough into two equal pieces and form into loaves.

Place the loaves into two lightly greased 9x5 inch loaf pans or the traditional French loaf. Cover the loaves with a dump cloth and let rise until doubled in volume, about 40 minutes.

Preheat oven to 425 degrees f (220 degree C). Bake at 375 degree F (190 degree C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sound when tapped.

　

With the same principal for the biscuits just get one of the loaves and divide then in little equal parts and the you can brag a bout how hard the biscuits are to make enjoy your healthy new living.