Low Histamine French Bread- GF, DF Updated

Wet

1 ⅓ cups comfortably hot water

2 tbsp honey

2 egg yolks, room temperature (put 2 eggs in hot water for 5 min. Then separate the yolks from the whites)

2 tbsp water

2 tsp distilled white vinegar**

3 tbsp extra light tasting olive oil

Dry

1 cup white rice flour

1 cup brown rice flour

1 ½ tsp xanthan gum

1 tsp salt

2 ¼ tsp instant yeast*

Histamine Level: 1

rated a 1 due to yeast. Yeast is a controversial ingredient, so use your best judgment.

*Keep your yeast stored in the freezer to keep it as fresh as possible

**distilled white vinegar is rated a level 0 on the SIGHI list, but they recommend using it sparingly. As always, use your own best judgment.

Wet

Add all wet ingredients into a mixer with a dough hook. (I use a food processor with a dough hook.)

Mix until combined.

Dry

As you add all the dry ingredients to the mixer, try to completely cover the wet mixture.

Mix for a few minutes or until a light and sticky dough forms.

Preheat oven to 325°F. Grease a french bread baking sheet (or a bread loaf pan).

Scoop dough onto the pan and smooth over the top, take care not to push it over the sides. Cover & let it rise for 10-15 min in a warm space.

Bake for 20-25 minutes or until golden brown. The dough may fold over the side of the french bread pan while it's baking.

Let it cool for at least 20 minutes before you take it out of the pan. If it sticks use a plastic knife to slide around the edges and break it free.

When completely cooled, slice the whole loaf, and freeze the extra with parchment paper between the slices.