PREPARATION

All ingredients should be at room temperature to promote a good rise for the bread batter.
For consistent results, it is highly recommended that you don’t make ingredient substitutions in this recipe and that you weigh all volumes of ingredients exactly.

Place room temperature egg whites in separate mixing bowl. Preferably use a stand mixer with a paddle attachment and beat on high for about 1 minute, or just until frothy. Add light olive oil and apple cider vinegar and beat on medium speed to combine.

Add dry ingredients to the egg white mixture. With the mixer on low, gradually pour warm water into the bowl. Beat on low until mixture forms a thick batter. Use spatula to scrape down the sides of the mixing bowl.

Beat gluten-free bread batter on high for about 3 minutes. This helps the liquid to be thoroughly absorbed by the dry ingredients and also incorporates air into the batter.

Grease one 8 X 4-inch loaf pan, preferably a heavy-duty metal pan. This recipe was developed specifically for use in this size loaf pan. When you are finished beating your gluten-free bread batter it should be thick and will cling to your mixer paddle without dripping off. However, it will not form a dough ball like wheat bread doughs do.

A thin, “spreader” spatula works perfectly to scrape gluten-free bread batter into prepared 8 x 4-inch loaf pan. After batter is in pan, use the spatula to cut through batter to remove any air pockets and to smooth the batter into a nice loaf shape. Dip the spatula in water several times while you’re shaping the loaf to prevent batter from sticking to spatula.

Cover the batter loosely with plastic wrap and set the pan in a warm, draft-free location to rise. This takes about 30-45 minutes. The loaf should rise just about the top edge of your pan.

At this stage of prep, preheat your oven to 375°F/ 190°C. For best baking results use an oven thermometer to make sure your oven temperatures are accurate. Place pan in preheated oven. Bake for about 30 minutes, or until golden brown. Tent loosely with foil. Bake for another 30 minutes or until an instant read digital thermometer reads 208°F/ 97,8°C. This is an important step and will ensure that your bread is completely cooked.

Use your thin spreader spatula or a knife to release loaf from pan immediately after removing it from oven. Cool on a wire rack. When completely cool slice bread.

Crisp crust. Open, light but moist springy texture, aroma and flavor of bread. This is good homemade gluten-free bread.