Ingredients:

  • 1 1/2 cups warm water (barely warmer than room temp)
  • 1 1/2 T instant yeast
  • 2 T sugar
  • 3 cups gluten free flour mix (see notes above for link to the recipe)
  • 1 1/2 tsp xanthan gum (use 1 T if flour mix doesn't have any included OR omit if using a starch based blend such as GF Jules or Better Batter)
  • 1 tsp salt
  • 1 tsp vinegar (I use Bragg's apple cider)
  • 3 egg whites
  • 2 T oil

Instructions:

  1. Dissolve yeast and sugar in water in a 2 cup measuring cup or small bowl. Let stand until bubbly (should reach 2 cup mark). This should only take 2-3 minutes.
  2. Meanwhile, combine flour mix, xanthan gum, dry milk powder, potato flakes, and salt in KitchenAid or other stand mixer bowl and whisk until thoroughly combined. One of my readers makes this bread with a hand mixer and that works as well.
  3. Add yeast mixture, vinegar, egg whites, and oil to flour mixture.
  4. Mix on medium speed for 3-5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 T at a time as needed to attain this consistency.
  5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
  6. Spread batter in loaf pan, peaking the middle a bit lengthwise instead of spreading flat.
  7. Let rise in warm place until batter is about 1/2″ from top edges of bread pan. I heat my oven to 150° and then turn off the oven and place loaf pan inside. It then takes 15-20 minutes for batter to rise. There is no need to cover it.
  8. Take bread pan out of oven and preheat to 350°. Bread should now peak just above the rim.
  9. Bake for 35-40 minutes, until bread looks firm and is fairly brown on top. You want it to be browner than golden brown, but not burnt of course ? If you take it out too early, it will fall as it is cooling.
  10. Let cool for 20-30 minutes in pan before removing to wire rack.
  11. Let cool completely before slicing.
  12. Be sure to enjoy it fresh! It is best this way.
  13. The best way to store gluten free bread is to slice, place in a Ziploc freezer bag, remove all the air, seal, and freeze. You can then remove a slice and pop it in the toaster as you need. It might help to put pieces of wax or parchment paper between the slices so they don't stick together.
  14. Once you have refrigerated or frozen the bread, it's best toasted or warmed in the microwave for 10-15 seconds.

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