I have discovered that I tend to do better on gluten free products. It is so hard to actually be strict about it, but the hardest thing to give up was bread. While I still am guilty of enjoying gluten products, I just made a loaf of gluten free bread that was not only super easy to make, it is delicious too! I don't think I'd know it was gluten free if I wasn't told it was. The process is so much faster than regular bread and it really does taste delicious. It's got some sweetness to it, but would make great breakfast bread or sandwich bread alike.
Tools you'll need:
1 bread pan
Stand mixer or Bowl and wooden spoon
Liquid measuring glass
Measuring cups
Measuring spoons
Preheated oven to 350 degrees
Drying rack
Saran wrap
No stick baking spray
Ingredients:
2.5 Cups gluten free all-purpose flour that already has xantham gum in it (I used King Arthur brand)
1/4 Cup creamed honey or raw honey
1/4 Cup olive oil
1 tsp Raw apple cider vinegar
1 tsp salt
1 packet of instant quickrise yeast
1.5 Cups warm (but not piping hot) water
1 tsp baking powder (some are not gluten free so if it's crucial, be sure to get gluten free baking powder)
3 Egg whites
Instructions:
In the stand mixer or mixing bowl, mix the flour, baking powder, and yeast together really well. Add the honey, vinegar, olive oil, and warm water and mix on low or by hand for a minute or so. If using the standmixer, make sure to use the paddle and not the dough hook as this batter will be more like cake batter when ready.
Add the salt and egg whites to the batter. You can either use an egg separater, or gently use the two halves of the shell after cracking it to move the yolk back and forth between the shells to separate the white from the yolk. Discard the yolk (or cook it for yourself to eat). Stir for a couple more minutes until it is combined. It will resemble cake batter.
Pour the batter into a well-greased and floured (or use the no stick baking spray) bread pan. Spray the saran wrap down with no stick spray and place the spray side down on top of the pan loosely to cover it. Place in a warm spot like on top of the oven to rise for 30 minutes.
After the 30 minute rise time, remove the saran wrap and bake at 350 degrees for about 30-35 minutes. It is important to note that baking time can vary some depending on your oven. The top should be nice and golden and the bread springy, not jiggly like it's raw in the middle. I like to put the pan in horizontally on a rack that is in the middle of the oven so the heat hits it more evenly. If you don’t have a convection bake oven, then rotate the bread pan 180 degrees halfway through baking.
Remove from the oven and remove the bread from the pan onto a cooling rack. Once it is fully cooled, I usually store by wrapping it in aluminum foil. I have to keep bread in the refrigerator or freezer because my cats also love bread and will eat it if I leave it anywhere accessible (rolls eyes). Mangia!
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