1 pkg. Gluten Free Pantry's Country French Bread & Pizza Mix 1-3/4 cup lukewarm milk 1 teaspoon cider vinegar 1 Tablespoon honey 1/2 teaspoon salt 1/3 cup vegetable oil 2 eggs, plus 1 egg white (reserve the egg yolk) 1 garlic bulb 1-1/2 Tablespoons dried basil 1 Tablespoon milk
Cut the top off the garlic bulb to expose the cloves. Place the bulb on a square sheet of aluminum foil and drizzle the exposed cloves with olive oil. Close up the sides of the foil to completely enclose the garlic bulb. Place the wrapped garlic in the oven and roast at 375°F for 1 hour or until the cloves are very tender. Let cool. Squeeze out the tender cloves into a small bowl. Mash the cloves into a paste.
Meanwhile, generously butter 2 baguette pans or a french bread pan. Pour the mix and yeast into a stand mixer bowl. Combine 1-3/4 cup milk, cider vinegar, honey, salt, vegetable oil, 2 eggs and the egg white; add this mixture to the bowl containing the mix. Beat for 2 minutes. Add the roasted garlic paste and dried basil; mix on low speed until combined. Scrape the dough into the prepared bread pans. Cover with plastic wrap. Let rise in a warm place for 40 minutes or just until the bread rises to the top of the pan.
Preheat the oven to 375°F.
Meanwhile, in a small bowl, whisk 1 tablespoon of milk with the reserved egg yolk. With a pastry brush, brush the egg wash onto the tops of the baguettes/french bread. Bake for 40-45 minutes or until golden and hollow-sounding when tapped. Let cool on a rack. Carefully remove the baguettes from the pan. Slice and serve.
We used The Gluten Free Pantry's Country French Bread & Pizza Mix for this recipe.