Gluten Free French Bread

2 C white rice flour
1 C tapioca flour
3 tsp. xanthan gum
1.5 tsp. salt
2 tsp egg substitute (optional)
2 T sugar (date or maple sugar work also)
1.5 C lukewarm water
2 T fast rise yeast
2 T melted butter
3 egg whites, slightly beaten
1 tsp. vinegar

Place flour, xanthan gum, salt, and egg replacer (if used) in mixer.  Blend on low.  Is small bowl, dissolve sugar in water and add yeast.  Wait until foams slightly then blend into dry ingredients.  Add butter, egg whites, and vinegar.  Beat on high for 3 minutes.  Spoon dough on to greased and rice flour-dusted cookie sheet into 2 long French-loaf shapes or into special French-bread pans.  Slash diagonally every few inches, brush with butter if desired, cover and let rise in a warm place until doubled in size, 20-25 minutes.  Preheat oven to 400 degrees and bake 40-45 minutes.  Remove from pan to cool.

~VLS