Vegan French Bread

In a large bowl, stir together your rice flour (2 cups), tapioca flour (1 cup), xanthan gum (2 tsp), and salt (1 teaspoon).

In a small bowl, mix your lukewarm water (1.5 cup) and sugar (2 tablespoons) together and stir until the sugar dissolves. Gently stir in your quick rise yeast (2 tablespoons). Set aside and let the yeast foam up for a few minutes.

In another small bowl, add the olive oil (2 tablespoons), aquafaba (5 tablespoons), and apple cider vinegar (1 teaspoon) and whisk until you get a slight foam.

Pour the yeast mixture into the flour mixture and mix with an electric mixer. Once fully incorporated, add the aquafaba mixture and continue mixing for another couple of minutes.

Grease or line two loaf tins or one french bread pan and spoon your batter into each tin.

Cover and stash in a warm place for at least 30 minutes. Since our kitchen is usually freezing, I like to stow my dough in the microwave for the rising process which keeps the dough free from drafts. Start 30m timer

After your dough has risen, preheat your oven to 400F/ 200C. Bake for 40 minutes. Rotate the bread after about 20 minutes in the oven to ensure the bread cooks and colors evenly. Start 40m timer

Remove from the pan and cool on a wire rack and then enjoy!