The Best Gluten Free Sandwich Bread

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1 1/2 tbsp Active dry yeast
  • 1/2 tsp Baking powder
  • 1/2 cup Brown rice flour
  • 1/4 cup Brown sugar
  • 1/2 cup Potato starch
  • 3/4 tsp Salt
  • 2 cups Tapioca flour

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/4 cup Olive oil

• Liquids

  • 3/4 cup Water

• Other

  • 2 tsp Xanthin gum

Found on growingglutenfree.com

Description

Ingredients

• ¾ Cup Warm Water
• 1½ TBSP Active Dry Yeast
• 3 egg whites
• ¼ cup brown sugar
• ¼ cup olive oil , (or vegetable oil)
• 1 TBSP Apple Cider Vinegar
• 2 cups Tapioca Flour
• ½ cup Brown Rice Flour
• ½ cup Potato Starch
• 2 tsp Xanthin Gum
• ¾ tsp salt
• ½ tsp baking powder

Directions

• Grease and flour a loaf pan. I used some rice flour to keep the bread from sticking.
• Combine warm water and yeast and let it sit for 5 minutes. While it is sitting beat egg whites to stiff peaks in mixer.
• Add the olive oil and vinegar to the yeast.
• Slowly pour the liquids into the stiff egg whites while mixing at medium speed.
• Now add the dry ingredients. Mix for one minute until smooth.
• Pour the batter into the greased and floured loaf pan.
• Let it rise in a warm moist place for about 45 mins to an hour.
• Bake at 350 degrees for 45 minutes. Cool completely before slicing.
• Store sliced loaf in a airtight container in the freezer for maximum freshness. Reheat in toaster, microwave, etc as needed