2 1/2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum - omit if gluten free flour has this in the mix
1 teaspoon gluten-free baking powder
1 packet rapid rise yeast
1/4 cup grapeseed oil or sunflower oil, or olive oil
1/4 cup raw honey
1 teaspoon apple cider vinegar
1 1/2 cups warm water, 100-110°F
3 large egg whites, be sure they are at room temperature
Directions:
Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir until well incorporated.
Next, add the oil, honey, apple cider vinegar and warm water to the flour mixture and mix on low for 1 minute.
If you are using a stand-up mixer, use the paddle attachment, not the dough hook.
Add the egg whites and salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
Pour the dough into a greased 9 x5” bread pan or a 8x4” pullman loaf pan. * see note below about loaf pan. If using a pullman pan, line the bottom with parchment paper.
1 teaspoon xanthan gum - omit if gluten free flour has this in the mix
1 teaspoon gluten-free baking powder
1 packet rapid rise yeast
1/4 cup grapeseed oil or sunflower oil, or olive oil
1/4 cup raw honey
1 teaspoon apple cider vinegar
1 1/2 cups warm water, 100-110°F
3 large egg whites, be sure they are at room temperature
Directions:
Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir until well incorporated.
Next, add the oil, honey, apple cider vinegar and warm water to the flour mixture and mix on low for 1 minute.
If you are using a stand-up mixer, use the paddle attachment, not the dough hook.
Add the egg whites and salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
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| After rising |
Spray plastic wrap with cooking spray and cover the top of the pan with the oil side down.
Cover the pan with a kitchen towel and allow the bread to rise in a warm place for 30 minutes.
Bake at 350°F, for 30 minutes. The bread will be golden brown with an internal temperature between 205- 210°F.
Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack.
If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
* I find that with baking gluten free breads, the loaves comes out much better when using the pullman loaf pan.
"A Pullman pan works better for gluten-free bread because its straight narrow sides and lid create a more confined space for the dough to rise;
* I find that with baking gluten free breads, the loaves comes out much better when using the pullman loaf pan.
"A Pullman pan works better for gluten-free bread because its straight narrow sides and lid create a more confined space for the dough to rise;
which helps support the gluten-free dough that struggles to rise on its own, resulting in a more even crumb structure and a well-shaped loaf ideal for sandwiches.
Essentially, the pan's design helps prevent the bread from spreading too much and allows for a more controlled rise.
Key points about using a Pullman pan for gluten-free bread:
Key points about using a Pullman pan for gluten-free bread:
Constrained rise:
The straight sides and narrow shape of the pan prevent the dough from expanding too quickly, allowing for a more even distribution of air pockets and a finer crumb.
Better support for weak gluten structure:
Gluten-free dough lacks the elasticity of gluten-containing dough, so the Pullman pan's supportive walls help maintain the shape of the loaf during baking.
Even baking:
The lid on the Pullman pan helps trap steam, ensuring even cooking throughout the loaf.
Sandwich-friendly shape:
The square loaf produced by the Pullman pan is perfect for slicing into even, sandwich-sized pieces.
