Gluten Free Rosemary French Bread


With a crunchy exterior and a soft center, this is the true definition of bread heaven!


  • ½ c. millet flour
  • 1 c. arrowroot starch
  • 1½ c. sorghum flour
  • 1½ c. warm water
  • 2 Tbsp. brown sugar
  • 2 Tbsp. olive oil
  • 2 Tbsp. dried rosemary
  • 2 Tbsp. rapid rise yeast
  • 1 Tbsp. xanthan gum
  • 2 free range eggs
  • 1 ½ tsp. sea salt
  • 1 tsp. cider vinegar


  1. Preheat the oven to 375F.
  2. Grease two sides of a French bread pan and dust with gluten free cornmeal.
  3. Combine all dry ingredients except rosemary in a mixing bowl and fold together.
  4. Proof the yeast in a small bowl with warm water and sugar.
  5. Add the proofed yeast, eggs, olive oil and vinegar to the dry ingredients and combine well to form a smooth, thick batter.
  6. Scoop out the dough into your French bread pan. Sprinkle with the dried rosemary. Let the bread rise for 30 minutes then bake it for a further 30 minutes until the bread feels hollow to the touch and is well browned.
  7. Remove the pan from the oven and let it cool slightly before removing the bread.
  8. Serve warm.