A gluten-free bread recipe baked in a white sandwich bread made with gluten-free flour, baking powder, yeast, egg whites, olive oil, honey, and lukewarm water. A vegan bread without dairy products that is light and easy to prepare.
I often offer gluten-free recipes and have posted a cornbread American cornbread that is very popular in the United States and is made most often for Thanksgiving.
This bread is easily made without a robot, and without a kneader either, it is also bread without dairy products, isn't it great !!. The liquid ingredients that we will need are lukewarm water, apple cider vinegar, honey, and olive oil.
A white sandwich bread ideal for breakfast, I made it for brunch tasted with a good homemade plum jam a pure delight, it is so light as a cloud. In fact, this is largely due to the egg whites but also to the yeast used.
Ingredients :
- 300 g gluten-free flour
- 1 tsp xanthan gum if the flour does not have any
- 1 tsp gluten-free baking powder
- 2 tsp instant yeast
- 60 ml olive oil
- 60 ml honey
- 1 tsp apple cider vinegar
- 3 egg whites
- 250-300 ml of lukewarm water
- 1 tsp salt
Instructions :
- Start by spraying a sandwich loaf pan (I use a 22x10cm Pullman loaf pan with cover but it is not essential) and preheat the oven to 180 C (350 F).
- In a salad bowl, pour the flour and the yeasts. To mix together.
- Pour in the liquid ingredients: honey, olive oil and apple cider vinegar. Gradually add the lukewarm water while stirring for at least 1 minute to fully incorporate the water.
- Add the egg whites and salt and mix well. The dough looks more like cake dough.
- Pour the batter into the mold.
- Cover the mold with cling film and a clean tea towel and let rise for 30 minutes in a warm place.
- Bake for 35 minutes to 40 minutes or until the internal temperature reads 100 C.
- Let cool in pan for 10 minutes and then let cool completely on a wire rack before cutting.