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Yeast free gluten free bread slices ideal for making sandwiches

Yeast Free Gluten Free Bread

This soft and quick-to-make gluten-free bread is perfect for sandwiches, ensuring a delicious and healthy alternative without the yeast.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Sandwiches
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 4 pieces egg whites (at room temperature) Use room temperature for best rise.
  • 6 tablespoons unsalted butter (melted and cooled)
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 1.5 cups milk (at room temperature) Use room temperature for best rise.
Dry Ingredients
  • 3 cups all-purpose gluten-free flour blend Ensure it contains a binding agent.
  • 2.5 teaspoons xanthan gum Can be replaced with guar gum.
  • 1 teaspoon kosher salt
  • 5 tablespoons whey powder (or nonfat dry milk)
  • 4 teaspoons baking powder
  • 1/4 teaspoon cream of tartar

Method
 

Preparation
  1. Preheat your oven to 375°F. Grease and line a 9 inch x 5 inch loaf pan and set it aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff peaks form. Add the cream of tartar halfway through.
  3. Scrape the beaten egg whites into a medium bowl and set aside.
  4. In a separate bowl, combine the flour, xanthan gum, salt, whey powder, and baking powder. Whisk to combine.
Mixing
  1. In the stand mixer with the paddle attachment, add the butter, honey, vinegar, the remaining 2 egg whites, and milk. Top with the dry ingredients and mix well.
  2. Add one-third of the whipped egg whites to the dough, and mix until incorporated.
  3. Gently fold in the remaining egg whites until no white streaks remain.
Baking
  1. Scrape the dough into the prepared loaf pan and smooth the top with a wet spatula.
  2. Tent the loaf pan with greased aluminum foil.
  3. Bake for about 50 to 60 minutes, rotating once during baking.
  4. Remove the foil and continue baking until the top is golden brown and a toothpick inserted comes out clean.
Cooling
  1. Let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.

Notes

Store in an airtight container at room temperature for 3 to 4 days. For longer storage, slice and freeze for up to 3 months. Toast frozen slices for a quick reheat.