Grain-Free French Bread Recipe
My Grain Free French Bread will satisfy all your cravings with out the gluten or grains! With the perfect crunchy crust, just begging for a smear of butter or made into a sandwich. Paleo, gluten-free and vegetarian friendly.
I’ve never been a much of a sandwich eater, however I LOVE a slice of homemade, warm, crusty french bread slathered with butter. It’s the one food I’ve been missing desperately since staying away from gluten & grains. And this super easy, grain-free french bread is amazingly close to what I remember eating before I went gluten-free!
It’s so good that our family (who aren’t grain free) loved my gluten free french bread so much, that we all ate more of it than the conventional biscuits during our annual family holiday dinner!!!
To me that’s the ultimate compliment, when folks that aren’t gluten free are excited to eat my creations and are looking forward to my recipes, I feel like I’ve done good!
So, no matter who you are, you’ll love this bread. With the instant, rapid rise yeast and quick prep, my grain free french bread will satisfy everyone, including the cook! It won’t take much extra time since it does not require extra time to rise. From start to eat – it takes about an hour!
Oh and one last thing, I recommend using a French Loaf Pan to make this bread. Since the dough is more of a batter than a traditional dough, the shape of the pan is what helps to form the loves into a baguette shape. I recommend THIS pan French Loaf Pan.
Grain-Free French Bread Recipe
My Grain Free French Bread will satisfy all your cravings with out the gluten or grains! With the perfect crunchy crust, just begging for a smear of butter or made into a sandwich. Paleo, gluten-free and vegetarian friendly.
Ingredients
- 1 1/2 cups Blanched Almond Flour
- 3/4 cup potato starch
- 2/3 cup Warm Water, filtered 90-115 degrees F
- 1/2 cup Arrowroot Starch
- 1/4 cup tapioca starch
- 3 large Egg WHITE(s), Organic Pasture Raised
- 1 tablespoon Honey
- 2 packages instant, rapid rise yeast
- 1 tablespoon Olive Oil
- 1 teaspoon Organic Raw Apple Cider Vinegar (with mother)
- 1/2 teaspoon Sea Salt
Instructions
- Cut a 6 inch wide piece of parchment paper and line 2 wells of a french bread pan. It will keep the dough into the french bread shape
- Combine dry ingredients in the bowl of your mixer.
- Add olive oil and egg white and mix until combined.
- Add vinegar, honey and water, beat for 2 minute until you get a soft dough.
- Divide the dough in half and spoon into each (2) parchment lined wells of a french bread pan. Using wet finger and/or wet rubber spatula, smoothing the top. Cut slanted slices in the top of the dough using a very sharp knife.
- Place pan (with dough) into cold oven
- Turn (cold oven containing dough) on, to 400 degrees and set timer for 35, minutes.
- Bake 35-40 minutes, or until bread is lightly brown.
- Remove from oven and allow to cool for 15 minutes on a cooling rack prior to cutting and smearing with butter.
Nutrition
Calories: 79kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Servings: 24 slices
Calories: 79kcal
Nutrition facts per slice?
It’s at the bottom of the recipe card
this calls for potato starch, but normal potato’s aren’t allowed on the lectin free guide. Do you use it anyways?
This recipe isn’t written to be lectin free.
I have made this bread twice and I love the flavor. The problem I am having is the dough is so liquidy that it runs off the ends of the pan and the bread is very flat. Suggestions??? Thank you. Bucky
What kind of instant/ rapid rise yeast do you buy? I’m trying to find it online but all of the packets are different sizes. I’m not sure if I’m having trouble finding it due to the quarantine. How much should I use if I buy a 1 lb pouch? Thank you, I’m excited to brave this recipe!
There’s a link in the post and recipe card. It’s just those standard little packs of yeast you find at the grocery store of Instant or Rapid Rise yeast.
my husband cannot have potato flour– could cassava flour be an optional substitute?
The recipe calls for potato starch, not potato flour they are very different. You can try another starch (arrowroot, tapioca, corn starch etc) but be cautioned it may not have the correct texture. Tapioca specifically will make it extra gummy. Let us know what you try and if it works.
This is an amazingly delicious bread!!!
Could I use a regular bread pan since I don’t have a french bread pan?
you will need to make adjustments to the baking time for a thicker loaf.
This is a fantastic recipe! I used active yeast and let it rise fora couple hours. At first it is like a cake batter consistency but then the dough takes shape as it rises. Thank you for the gift of sharing your recipe, I doubled the salt (Celtic) and it was a huge hit.
Hello Hayley,
OMG the best bread ever!!!!!
Thanks for sharing the recipe. This bread taste unbelievable GOOD!
My family loves it. The first time I made it the dough was running and I used a loaf pan. The taste was delicious! The following times I used less water and it turned out perfect easy to work with the dough. I used the French baguette pan and was able to slice.
The results were perfect.
Thank you very much.
I live at 9200′ and also have to delete “nightshades” which includes the potato family, and no eggs, so had to ‘tweak’ the recipe, but what a treat to find a recipe to head me in the right direction!
Did the following changes, and everyone was delighted!
NO potato starch……. instead used 11/4 Cup Tapioca Starch/flour
Replaced eggs with Namaste egg replacer…. 6tsp powder + 6TBS H2O
Used 1 tsp vinegar in place of apple cider
Put in a cold oven set to 425, and baked for 45 minutes. Did have to use parchment paper to maintain the shape of the loaf, and keep batter from running all over the place.
Totally runny and out of the pans and onto the bottom of the oven. I followed this recipe exactly and from the comments to add dry ingredients or alter bread pans, I would say there is something wrong with this recipe.
Andree, I’m honestly so sorry that you encountered difficulty with my recipe. Typically you are not using the recommend brands, not using the correct pan/technique or are not measuring the flours correctly.
I’ve addressed all of these in previous comments. Use the brands I recommend, especially the almond flour. other brands do NOT work the same. Use the scoop and sweep method of measuring flour, scoop INTO the flour and sweep across the top with a straight edge. Lastly use a French bread loaf pan lined with wax paper.
Hi Hayley,
Made this last night, my hubby and kids are excited at the idea of getting to eat bread again! I didn’t end up with a soft dough…it was very runny, more like pancake batter. Not sure what I’m doing wrong.
Wonder if you’d be able to provide ingredient measurements by weight? Do you think that could make a big difference?
Thanks so much! I’m going to reserve my rating until I get it right 🙂
” Since the dough is more of a batter than a traditional dough, the shape of the pan is what helps to form the loves into a baguette shape.”
Thanks for the reply. My “batter” was such that I wouldn’t have been able to use the baguette pan (I used loaf pans, thank goodness!). Should I add more flour next time? Maybe having weight measurements would help?
Make sure you are using the brands of ‘flour’ recommended AND scooping the flours out of a large container then swiping off the excess with a straight edged item.
Thanks Hayley. My “batter” was runny to the point that I’m quite sure it won’t stay in the pan – I purchased the French bread loaf pan you recommended. I’m excited to use it! But I’m thinking the batter will run through the holes. 🙂
Reading the recipe instructions, you’l understand why it won’t go through the holes.
There are small fluctuations in measurements and conditions that could make your slightly runnier. But it’s a very very soft dough not al all like traditional baking. If you add too much flours it will be hard and dry. Add equal amounts of each flour, starting with 1T
I recently discovered I am allergic to wheat (not gluten, wheat) and yeast so baking has been somewhat of a nightmare for me. I’ve been choosing my battles and making yeasted wheat-free recipes to get my fix. This bread was AMAZING! Yes, it was like cake batter but that is completely normal for gluten-free baking. I live in a humid climate so adjusted my liquids accordingly (never add all your liquid at once!). Beautiful, spreadable batter that rose so nicely and had that perfect crunchy crust and chewy inside that I love about baguettes.
I did see someone’s remark (too late, of course) about making this with baking powder instead of yeast so I’ll be trying that soon and reporting back.
Hi Hayley,
How long before the bread goes stale, a day or two?
Does it freeze well?
Ann – It’s so yummy we normally enjoy it with a meal then finish it with in a day or 2. I haven’t tried freezing it, I prefer to make it fresh (and our freezer is full of meat and butter!)
Hi
I just made this bread, but unfortunatelly I don’t know why outside so burnt and inside bread are dowey.
I was exactry following your receipe even I bought Tapioca Starch or arrowroot starch.
I did Parchment paper that you suggesting with French Bread Pan. And 400 degrees oven from cold for 35 min.
I don’t know why ……………
Sounds like the temperature of your oven is not accurate.
what can I substitute for yeast and almond flour? almond flour is not for people with joint issues. can I use tapioca flour?
To replace almond flour and yeast in this recipe you would essentially need to create a totally new recipe.
To those saying the batter is runny, it IS. I have made this recipe many times now, using high quality ingredients, including the Honeyville flour. I made it once when I did not have potato starch, I believe I used all arrowroot, and it was much more firm. I do have trouble, the batter nearly runs out of the pan, and there’s definitely no slicing into the top. But it still turns out delicious. I wonder if the results we are getting are due to the size/consistency of the egg whites? I follow this recipe to the letter and have had a pancake batter consistency every single time I make it per recipe.
Still delicious, but FYI – I don’t think you’re doing anything wrong if you get runny batter.
First of all, thanks for posting this recipe. Experimenting with Paleo ingredients and making traditional foods Paleo-friendly is inspiring.
Gave this a try. My dough was more like a thin pancake batter, so I ended up using loaf pan silicone molds lined with parchment paper. I use Bob’s Red Mill flours for all of my Paleo recipes, so I don’t think quality of ingredients was an issue. I also ended up using traditional yeast because I didn’t have the quick rise on hand. But…it still turned out great!
Since I like to continue hacking Paleo dishes, I’ll try some of the suggestions listed in the comments–I’ll use quick rise yeast, add more almond flour (possibly reduce arrowroot or potato starch to get a lighter breadier bread). My main motivation is to get more of a baguette shape so that my end product doesn’t look like a typical quick bread.
I made the recipe yesterday, the bread is really good, the texture is great and there’s a little almond taste! However, it was soooo liquid! So I have added approximatly one cup and half of a mix of the flour until I have something a bit solid, and it works! I would have love to share a picture, it looks exactly like the picture on the website. Thank you!
What can I use instead of the tapioca flour? I’m allergic to it.
generally tapioca, corn starch, arrowroot starch and potato starch are similar and can be swapped
This looks so good, I can practically smell it! We have an almond allergy and can’t use almond flour. Would another flour work? Cassava or tigernut? Or something else? Thanks!
swapping out the almond flour for another option isn’t a 1:1 switch, the recipe will need re-created.
I was super impressed with the flavor and texture of this bread. My dough was too runny, so I added a bit more potato starch to thicken it a bit. I made a make shift French bread pan out of aluminum foil, so next time I will just bake it in a bread pan. Thanks for a great recipe!
I have been making bread and pasta for over 20 years. Though now that I have a gluten allergy and have changed to a paleo diet, I figured breads and pasta were never going to be in my diet again. I made this on Saturday and it was such a hit I made it again on Easter Sunday. I did a few things differently.
When I made it both times, I had a very thick pancake type batter. It still rose beautifully and was delicious.
I do not have, nor do I want to purchase a French bread pan…so I took a 9 x 13 pan and placed two of my silicone baking sheets in it forming roughly two tubes. I poured the batter in. There was no need to try and slice the dough as it was too liquidy.
On Saturday, I turned the oven on after I placed the pan in the oven. On Sunday I forgot and started to pre-heat the oven. One side rose while the other resembled a naan or unleavened bread. Both tasted fine.
Going through the comments today, I saw that the recommendation if the batter is too liquidy is to add more arrowroot starch/flour. I may try it but I may not as the bread was fantastic as it was.
I have to thank you. I’ve never made bread where I did not need to knead it. It’s a great arm workout but this was simply heavenly…my Kitchen Aid did all the work. The hardest part was pouring it into my make-shift tubes…oh and turning on the oven. Woot-woot!
I would like to make a low-fat version of this, is it possible to use GF 1:1 flour instead of almond flour? if not could you make any suggestions to reduce the fat content?
Hey Tim – I do not recommend low-fat diets. The healthy fats in almonds are essential for human health.
OH MY!!!! I got this recipe yesterday and made it today after work!!! The dough was moist almost like a cake mix but I added about 1/4 cup more almond flour and it turned out amazing!! Thank you so much!!! My days without bread are over!!!!!! Great by itself or with a bit of honey or butter. Family loved it but I may just have to hide it 😉 thanks so much!!!
Thank you so much for sharing this recipe! I have substituted a mixture of potato starch and corn starch for the arrowroot because I can’t get it here, But it still turned out great!
Madw this today and it turned out wonderful! I didnt have a loaf pan so I used a baking dish, made the shape I needed for two loafs with foil and then placed parchment paper over the fool mold. Both loaves came out the perfect shape and consistency. Thank you for sharing this
This recipe looks amazing and I’m going to try it this week. Just ordered my French bread pan. Questions, is there a way to calculate calorie, carbs, fiber, etc? For be serving size?
When i need to calculate macro nutrients, I input the recipe with the number of servings into the My Fitness Pal app on my computer/iphone. You will need to pre-determine the number of slices of bread when inputting the recipe.
What’s your altitude where you live , I’m by San Fransico breads not rising with the amount of yeast your calling for
We live in Pennsylvania – it’s not a altitude issue. Proof your yeast first if you are unsure if it’s active.
Why won’t my bread rise? Do I need to bear the egg whites stuff first? Thanks
Yeast is what makes the bread rise. If you’re yeast is old or inactive it won’t rise – or if your conditions are too cold.
My batter was too runny too. I just added about 1/4 c. of cassava flour and it turned out great. I also had no quick yeast so I had it rise in a bowl with the water and honey. I think I will substitute the arrowroot for potato starch next time.
Can I use something else besides potato starch?
You can try substituting additional tapioca or arrowroot starch or corn starch, if that’s your thing. But I haven’t tested the recipe made w/o potato starch. The reason I use potato starch is because it’s a resistant starch and healthier than the other starches when I comes to digestion.
Hi,
I am unclear about one thing in the directions. I know yeast is a dry ingredient. So do you add the yeast when mixing the dry ingredients? Or do you add the warm water to it and let it foam and proof and add it to the wet ingredients? I greatly appreciate your help. Thank you.
you add the yeast to the dry ingredients. You do not have to proof the yeast.
I just tried making this and there doesn’t seem to be enough dry ingredients. I got a very soupy batter. Is there suppose to more than 1.5 cups almond flour?
Katie – I do explain that it’s not a bread dough as many people would think, it is looser and that’s specifically why I recommend a french loaf pan so that it helps it hold it’s shape.
http://www.glutenandgrainfreehealthysolutions.com
Hi Haley, what have you found to be the best way to store this bread? I usually freeze everything in parchment paper because I don’t eat bread or treats everyday. How long have you found this bread to stay fresh without freezing it?
Thanks, Teri
Hey Teri – our bread never lasts long enough to store it 😀 no-joke. We just make it and eat it all right away it’s best fresh.
I decreased the water to 1/3 cup then added just a table spoon or two at the end. The texture was a wet dough but not soupy. It took 3 times and I got it. I also doubled the salt (Celtic) and it was a hit! Thank you for sharing such a great creation.
http://www.glutenandgrainfreehealthysolutions.com
I do not eat grain, yeast or potatoes . I made this recipe and substituted arrowroot starch for the potato starch. For the yeast. substituted 1/4 tsp. and 1/8 tsp. of baking soda that I added to the dry ingredients. You also need an acid to work with the baking soda, so after everything is combined, gently mix in 1 tbsp and 1 tsp. of lemon juice.
I did buy the USA Italian loaf pan suggested and I am happy I did.
I am used to baking grain free so I understand that it will not rise as much as if you use grain and yeast but it is much healthier for you.
With that in mind, let me tell you, DELICIOUS! it is crispy and tastes amazing. I love it and will be making it again.
I am writing this post because I know there are so many people that want or need to substitute and i hope this helps you and that you like it as much as I do.
Someone asked about why it is so runny. Haley explains that it is more of a batter than a dough. That is why I believe the USA pan is almost necessary.
Thanks Hayley!!
Teri
Awesome Teri!!
Did you use the lemon and the apple cider vinegar?
hi, I can’t use yeast or potato starch. What can I substitute for both these ingredients? Thanks
Since this is a yeast risen bread, there isn’t a suitable substitution without recreating the recipe from scratch.
I wish there were pictures step by step, I have no idea what 2 wells of a French bread pan is suppose to look like, and it’s the only thing that’s keeping me from making them.
Avi – i don’t regularly post step-by-step photos on my blog but I’ve added links to the pan I recommend and a photograph for your reference. Good Luck!
The honey is not mentioned in the instructions–just in the ingredient list. I added it in when I put in the vinegar, oil, egg whites & water (I put them in all at once and they mixed in just fine). Also, for ease of use, do you think you could edit your recipe to list all the dry ingredients together, since the recipe calls for all of them at the beginning?
I too got a pancake batter when I made this. I used Honeyville brand almond flour and Bob’s Red Mill brand for the starches. I assume the honey is added with the vinegar and egg whites.
Lori – just add a little more starch. We all measure a little differently.
Looks great, I can’t wait to make it. I have arrowroot flour and tapioca flour, are they the same thing as starch?
Fingers crossed that they are the same thing I so that I can make this asap:)
Yes! they are the same thing 🙂
Can’t wait to try this. Ordered the bread pan. Should be here tomorrow! One question- is there really supposed to be no salt nor baking soda? Thanks!
There is 1/2 teaspoon of unrefined sea salt in the recipe but no baking soda (it’s a yeast bread)
Is there a substitute for the egg whites? I know flax can be used for whole egg (when added with water), but didn’t know if I could still use it for just the whites. Thanks!
I haven’t tested this recipe with an egg white replacement. Let me know if you try any and how they turn out!
This was a quick, easy and yummy alternative. Smelled just like the French bread I’ve been missing.
Tried this bread for the first time a couple days ago and loved it so much that I’m making it again today. Unfortunately I ran out of arrowroot the last time I made the bread and was wondering if I could substitute more of the tapioca starch in its place?
you can try the tapioca but it’s a little heavier and might be more gummy – I’d def swap in potato starch in place of arrowroot if you have it.
Will this work for a no carb no sugar diet as well? Any idea what the carb count would be. Would love to try but don’t want to run the risk of messing up my diet.
Jenine – there are carbs in this bread.
This might be a stupid question. There are two different arrowroot…uhm…things in stock in my health food store. One product is arrowroot (ingredients list: arrowroot flour) and the other product is arrowroot starch. The flour seems to be used for baking (there is a baking recipe on the package) and on the starch one is to read “used to thicken sauces”. It’s also more expensive than the flour.
I’m not sure which one to buy. Can you advise?
They are the exact same thing, only marketed differently. Before going gluten/grain free I thought arrowroot only came in those little spice jars 🙂
I thought I followed the instructions carefully, but I ended up with a thin pancake batter consistancy. Is the dough supposed to hold any shape?
Yes, what brands of flours did you use? some brands are notorious for poor results?
~Hayley
I got them at a bulk store. Maybe that’s why?
Mine turned out like yours too. I could not even put it in the baguette pan because it was so runny. I used almour flour that I got in bulk at the store. Maybe the brand she used would give a different result..
It is imperative to ALWAYS use the brand of almond flour recommended in the recipe. I would never buy it from a bulk bin since it’s highly likely they are contaminated with other (potentially allergenic) flours. The almond flour I use is very finely ground and produces a better end result.
Thanks for the tip! I will try with the brand you used next time.
Hi, just wondering why all the dry ingredients are measured in fluid ounces? When i change to metric conversion it comes up in ml instead of grams and the 2 are completely different
Jes – I can’t speak to the metric conversions the recipe card provides 🙁 I apologize. Once you toggle to the metric option the US imperial is messed up, try refreshing your browser and unfortunately you will have to manually convert the cups to what ever measurement you are looking for.
Hi- I was very excited to try this bread. I’ve mixed it up exactly as written and double checked all of my measurements. For some reason it is WAY too wet, runny even. I’ve added more of all the dry ingredients (except yeast of course) and it is still runny. Any ideas on what I did wrong?
The dough is very wet, when baking with GF flours you must have a high moisture content or your bread will turn out horribly dense and heavy. What brand GF flours are you using?
Hi. I bought the honeyville foot mentioned in the recipe and had the exact same results. Runny like cake batter, Mixed up a second batch of all the dry ingredients and added that a little at a time to thicken but it came out of the oven flat as a pancake. Any thoughts? I was so looking forward to making this bread!
If it does not rise, it’s a YEAST issue. the dough will be more of a batter (as in most grain free baking) I’ve made this recipe without issue for a few years. Did you use a french bread pan to keep the shape? I’d recommend proofing your yeast to see if it’s still active and make sure that the water you use is NOT over 110 degrees F.
I made this on Sunday. The flavor and good hard crust is great! I messed up by proofing my regular yeast first. I will try again soon since the flavor and texture is SO good.
ingave potato starch sensitivity. Is there a substitute that would work?
You can try arrowroot starch, but I can’t guarantee the results.
Hi Hayley
Thank you for sharing the recipe!
My question is: can I use coconut flour instead of almond flour (food allergies)?
Thank you!
Best wishes,
Maria.
No coconut flour is VERY different than almond flour. I’m working on a coconut flour bread recipe but it’s no where near ready yet to share.
This recipe looks amazing. I can’t wait to try it. I can only find normal activated yeast (not in sachets) where I live. Can I substitute that and if so, how many teaspoons (or weight) should I add. I have been craving french bread!
Chipper, can you find bread machine yeast? if you need to use regular dry activated yeast you would have to let the dough rise in the bowl for at LEAST an hour before punching it down and shaping into loafs. each packet of yeast is 2 1/4 teaspoons – but I cannot guarantee this will work. You can order the yeast I linked to from amazon.
Wow, this bread looks awesome and easy – the ultimate combination! The catch: I don’t have a French bread pan. Do you think a muffin tin would work and result in rolls? Or do you have a better suggestion!
the french bread pan keeps it in the perfect loaf shape. You can make it in (2) bread pans lined with parchment or even rolls should work great.
Do you think this could be modified to work with regular yeast? I live in New Zealand, and we can’t get that yeast here 🙁
Lily – can you find bread machine yeast? if you need to use regular dry activated yeast you would have to let the dough rise in the bowl for at LEAST an hour to double before punching it down and shaping into loafs and letting it rise again. each packet of yeast is 2 1/4 teaspoons – but I cannot guarantee this will work. You can order the yeast I linked to from amazon.
This looks SOOO good!! I can’t wait to try it! Thanks for posting it. One quick question since I’m new to paleo-is potato starch the same as potato flour?
No, potato starch and potato flour are different and will not produce the same results.