1 Picture
Ingredients
- 3/4 Cup Warm Water
- 1 1/2 TBSP Active Dry Yeast
- 3 egg whites
- 1/4 cup brown sugar
- 1/4 cup olive oil , (or vegetable oil)
- 1 TBSP Apple Cider Vinegar
- 2 cups Tapioca Flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Potato Starch
- 2 tsp Xanthin Gum
- 3/4 tsp salt
- 1/2 tsp baking powder
Details
Servings 1
Preparation time 75mins
Cooking time 120mins
Adapted from growingglutenfree.com
Preparation
Step 1
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
Review this recipe