bread - Udi’s-Style Gluten-Free White Bread Recipe

By tinathorn

Ingredients

• 3/4 cup filtered water, warmed to 110°F
• 1 Tablespoon evaporated cane juice (or sugar)
• 1 Tablespoon brown rice syrup
• 1 packet or 2 1/4 teaspoons gluten-free instant dry yeast (SAF and Red Star are gluten-free)
• 3 egg whites, at room temperature
• 1 teaspoon apple cider vinegar
• 1/4 cup extra virgin olive oil (or grape seed oil)
• 2 cups tapioca starch
• 1/2 cup brown rice flour
• 1/2 cup potato starch
• 2 teaspoons xanthan gum*
• 3/4 teaspoon salt or fine sea salt
• 1/2 teaspoon baking powder

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

Grease or spray oil a 9×5-inch silver metal loaf pan (not black inside, because silver reflects heat and black absorbs heat).
Preheat oven to 170 – 200°F (lowest possible).
Add syrup and sugar to warm water and stir; add yeast and stir again. Use a large enough cup, as it may bubble over; set aside until foamy on the top, at least 5 minutes, or until you have completed mixing the dry ingredients.
Beat the egg whites on high speed in a large mixing bowl until foamy, not yet at soft peaks.
Whisk together the dry ingredients; set aside.
Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time.
Add dry ingredients all at once and mix on low speed until all dry ingredients are moistened. Then beat on high for 1 minute on high.
Add dough batter to prepared pan and distribute and smooth the top with a little cold or room temperature water using a rubber spatula. You'll want to meet all sides of the pan. If you miss the corners that will be okay. It will fill in upon rising.
Turn oven off. Leave it open for about 30 seconds to bring down the temperature a bit. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it has risen 1" over the top of the pan, about 30 minutes. If you see any cracks in the top of the bread that is your cue to remove it from the oven.
Remove pan from oven and preheat oven to 350°F.
Place the pan on the center of the rack in the center of the oven and bake for about 45 minutes.
Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot). If you do not remove it right away the steam will make the crust soggy.
Slice the ends off so that the steam will be allowed to escape. Set the loaf on its side on a cooling rack to cool completely, at least an hour. If you slice it too soon, it will bunch up and appear smaller and not uniform.
Slice with an electric slicer, electric knife or serrated knife.
Tips

If you are not sure if your baking powder is fresh, just place a little bit in some warm water. If you hear it sizzling then it's still fresh. If not, discard it.

* Corn-free dieters should only use corn-free xanthan gum in this gluten-free white bread recipe or substitute with guar gum (I haven't tried this, though); and use a corn-free baking powder. One brand of corn-free baking powder is Hain Featherweight. Featherweight is gluten-free, corn-free and sodium-free. It contains monocalcium phosphate, potato starch, potassium bicarbonate.