Ingredients
- 1 1/8 cups water, heated to 110°F
- 3 Tablespoons molasses
- 2 1/4 teaspoons instant dry yeast
- 4 large egg whites
- 1 1/4 cups potato starch
- 1 cup cornmeal*
- 3/4 cups brown rice flour (or sorghum flour)
- 1/2 cup \cornstarch (or tapioca flour/starch)
- 1 Tablespoons xanthan gum
- 3/4 teaspoon fine sea salt
- 1/4 cup cooking oil 1 teaspoon apple cider vinegar
Preparation
Step 1
Cooking oil or gluten free spray oil, for pan
Oil a 9×5-inch non-shiny loaf pan and set it aside.
In a cup or bowl, mix the warm water and molasses, add the yeast, stir, and set it aside until foamy on the top, about 5 minutes or more.
Beat the egg whites at high speed in the bowl of your mixer until bubbly, about 30 seconds in a KitchenAid mixer.
Whisk together the remaining dry ingredients; and set aside.
Add the oil, vinegar and yeast mixture to the egg whites and blend on low for about 15 seconds.
Add the dry ingredients, mix on medium-low (#4 on KitchenAid) then increase the speed to high (#10 on KitchenAid) and beat for 5 minutes.
Add the dough to the prepared pan. Using a rubber spatula, pat the dough with water and distribute and smooth the top. Drain off any excess water, if necessary.
Allow the dough to rise at room temperature (80°F) until it is about 1/2 - 1-inch over the top of the pan, 40 - 45 minutes.
After 30 minutes of rising, preheat your oven to 375°F. Bake the bread for about 45 minutes. Cover the top with foil if it browns too quickly.
Remove the loaf from the oven and immediately remove it from the pan and set the loaf on a cooling rack to cool completely, about 2 hours.
Slice with an electric slicer, electric knife or serrated knife.