Easy Gluten Free Bread

Ingredients

• 5 cups of all purpose flour
• 2 teaspoons xanthan gum - leave out if your flour already contains it 
• 2 tsp gluten-free baking powder - leave out if your flour already contains it
• 4 tsp Instant yeast
• 1/2 cup of melted butter or olive oil - I use butter
• 1/2 raw honey
• 2 tsp apple cider vinegar
• 3 cups of warm water 45 degrees/100 f
• 6 egg whites - from large room temperature eggs
• 2 tsp salt

Instructions

1. Grease both 9 x 5 inch loaf tin I use butter or oil. 
2. Add the gluten free flour, baking powder and instant yeast to a large bowl mixer with paddle attachment and stir on low setting for 2 mins to combine ingredients
3. Add the butter/oil, honey, and apple cider vinegar and warm water to the flour mix on low for 2 minutes
4. Scrap down the sides with a silicone spatula and bottom to make sure fully incorporated
5. Add the egg whites and salt to the dough and mix on medium setting for 1 minute. The dough should look like a cake batter consistency, scrap down the sides again with a silicone spatula
6. Pre heat the oven to 175c or 350f
7. Pour the dough into the greased loaf tins. Spray glad wrap and wrap the loaf tin this helps the rising process and for the dough not to stick to the glad wrap. Cover the tin with a kitchen towel and leave in a sunny warm, no draft spot to rise for 30 minutes
8. Remove the glad wrap and score the bread with a knife. Place in the middle shelf of the oven and bake for 30 mins. Check its fully cooked with wooden skewer poke test. Or hit the top of the bread with a metal spoon for a hard sound 

Note

I use plain Woolworths flour which works well for this recipe. Not all gluten free flours are created equal. Baking results may vary depending on gluten free flour used. I have included a photo of the flour composition I used - hope this helps. 

Bread rises best in a warm environment, so if its winter in your part of the world place in warmest draft free position for best rise. I place mine in bay window to catch the rising sun.

Leave bread to cool fully on a wire rack. Use a bread knife to cut the bread into equal slices. 

Gluten free dough doesn't benefit from over proofing/rising so once the dough has doubled the original size its ready to bake!

I wrap the slices individually in brown grease proof paper and then store in a sealed glass container in store in the freezer keeps for 3 months. Thaw the bread in the fridge overnight or pop in the toaster on frozen settling works perfectly well.