Yeast Free Gluten Free Bread for Sandwiches
This yeast free gluten free bread recipe is perfect for sandwiches and needs no rising time or advanced preparation at all.
Servings: 10 slices bread
Ingredients
- 4 (100 g) egg whites at room temperature
- ¼ teaspoon cream of tartar
- 3 cups (420 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 2 ½ teaspoons xanthan gum (omit if your blend already contains it)
- 1 teaspoon (6 g) kosher salt
- 5 tablespoons (45 g) whey powder or nonfat dry milk
- 4 teaspoons baking powder
- 6 tablespoons (84 g) unsalted butter melted and cooled
- 2 tablespoons (42 g) honey
- 2 teaspoons apple cider vinegar
- 1 ½ cups (12 fluid ounces) milk at room temperature
Instructions
- Preheat your oven to 375°F. Grease and line a 9 inch x 5 inch loaf pan and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff (but not dry) peaks form, adding the cream of tartar about halfway through.
- With a silicone spatula, gently scrape the beaten egg whites into a medium-sized bowl and set the bowl aside.
- In a separate, medium-size bowl, place the flour, xanthan gum, salt, whey powder and baking powder and whisk to combine.
- To the bowl of the stand mixer fitted with the paddle attachment, place the butter, honey, vinegar, the 2 remaining egg whites, and milk, then top with the dry ingredients and mix to combine well. The batter will be stiff and thick.
- Add one-third of the whipped egg whites to the dough, and slowly mix using the paddle attachment until the egg whites are incorporated into the batter.
- Remove the bowl from the mixer, and gently fold the remaining egg whites into the batter until nearly no white streaks remain.
- Scrape the dough into the prepared loaf pan.
- Smooth the top of the dough in the pan with a wet spatula.
- Grease the underside of a piece of aluminum foil and tent the loaf pan with it.
- Place the loaf pan in the center of the preheated oven, and bake for about 50 to 60 minutes (rotating once during baking).
- Remove the foil and continue to bake until the top is brown and a toothpick inserted into the center comes out clean.
- The bread will rise higher than you expect and will fall as it cools.
- Allow the bread to cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing and serving.
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