Gluten-free French Bread

2 tablespoons active dry yeast

1 tablespoon sugar

1¼ cups warm water (about 110 degrees)

¾ cup sorghum flour

1¾ cups potato starch

1½ cup tapioca flour

1 teaspoon xanthan gum

1 teaspoon guar gum

¼ cup powdered milk

1-2 teaspoons salt

1 tablespoon butter or margarine, softened

1 teaspoon cider vinegar

4 large egg whites, at room temperature, divided

Line a two-baguette French bread pan (see note) with parchment paper or coat with cooking spray.

In a small bowl, combine the yeast, sugar and water and stir until dissolved. Set aside for 5 minutes.

In a large bowl, use an electric mixer to combine the flour, potato starch, xanthan gum, guar gum, powdered milk, salt, butter, cider, 3 of the egg whites and the yeast mixture. Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down the sides of the bowl as needed. The dough will be soft.

Transfer half of the dough to each side of the prepared pan. Use a wet spatula to smooth each into a 12-inch loaf.

Lightly beat the remaining egg white, them use a pastry brush to lightly coat the top of the loaves. Use a knife to cut 3 diagonal slashes (about 1/8 inch deep) across each loaf.

Place the pan on the middle rack of a cold oven. Set the oven to 425 degrees and bake 30-35 minutes, or until nicely browned. Remove the bread from the pans and cool completely on a wire rack before slicing.

Makes two loaves.

Cook's note: It's best to use a pan specifically designed for French bread. They are widely available online and at kitchen stores for about $20. Carnation brand powdered milk is not recommended for this recipe because it is more granular and less dense than other powdered milks. The differences between the two ingredients can cause this recipe to flop.

Adapted from "Gluten-Free Quick & Easy" by Carol Fenster' (2007 Wiley, $18.95)