Yeast Free Gluten Free Bread for Sandwiches
A delicious and guilt-free homemade gluten-free bread perfect for sandwiches, made with simple ingredients and no yeast.
Ingredients
Wet Ingredients
- 4 pieces egg whites at room temperature
- 6 tablespoons unsalted butter melted and cooled
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- 1.5 cups milk at room temperature
Dry Ingredients
- 3 cups all purpose gluten free flour blend
- 2.5 teaspoons xanthan gum omit if your blend already contains it
- 1 teaspoon kosher salt
- 5 tablespoons whey powder or nonfat dry milk
- 4 teaspoons baking powder
- 1/4 teaspoon cream of tartar
Instructions
Preparation
- Preheat your oven to 375°F. Grease and line a 9 inch x 5 inch loaf pan and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff peaks form, adding the cream of tartar about halfway through.
- Gently scrape the beaten egg whites into a medium-sized bowl and set it aside.
- In a separate, medium-sized bowl, combine the flour, xanthan gum, salt, whey powder, and baking powder. Whisk to combine.
Mixing
- 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. The batter will be stiff and thick.
- Add one-third of the whipped egg whites to the dough, and slowly mix until incorporated.
- Remove the bowl from the mixer, and gently fold in the remaining egg whites until nearly no white streaks remain.
Baking
- Scrape the dough into the prepared loaf pan and smooth the top with a wet spatula.
- Tent the loaf pan with greased aluminum foil.
- Place the loaf pan in the center of the preheated oven and bake for about 50 to 60 minutes, rotating once during baking.
- Remove the foil and continue baking until the top is golden brown and a toothpick inserted comes out clean.
- Let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
To store, keep in the fridge for 3-5 days or freeze for up to a month. Room temperature ingredients help improve texture. Consider adding spices or herbs for added flavor.