- 8
Ingredients
- 4 egg whites, at room temperature, divided
- 1/4 teaspoon cream of tartar
- 3 cups all-purpose gluten-free flour (I use Better Batter)
- 1 1/2 teaspoons xanthan gum (omit if using Better Batter)
- 1 teaspoon kosher salt
- 5 tablespoons whey powder (egg protein powder or soy powder are good nondairy substitutes)
- 4 teaspoons baking powder
- 6 tablespoons unsalted butter, at room temperature (nondairy is okay)
- 2 tablespoons honey
- 2 teaspoons cider vinegar
- 1 1/2 cups milk, at room temperature (low-fat is fine, nonfat is not, nondairy is okay)
Preparation
Step 1
Preheat your oven to 375 degrees Fahrenheit. Grease well a 9 x 5-inch loaf pan with either unsalted butter or vegetable shortening. Set it aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat 2 of the egg whites in high until stiff (but not dry) peaks form. With a silicone spatula, gently scrape the egg whites into a medium sized bowl and set the bowl aside.
Again in the bowl of your stand mixer, now fitted with the paddle attachment, combine the flour, xanthan gum, salt, whey powder and baking powder. Add the butter, honey, vinegar, the 2 remaining egg whites, and milk to the dry ingredients one at a time, mixing well after each addition. With the mixer on low speed, beat until the dry ingredients and the wet ingredients begin to come together. Turn up the speed, and beat until the mixture becomes smooth. It will be stiff and thick. Add one third of the egg whites to the dough, and slowly mix using the paddle attachment until the egg whites are incorporated into the batter.
Remove the bowl from the mixer, and gently fold the remaining egg whites into the batter until nearly no white streaks remain. It is more important that the egg whites not get deflated than it is to rid the batter of every white streak, so if a few white streaks remain so be it.
With a silicone spatula, scrape the dough into the prepared loaf pan. Wet the spatula and use it to smooth out the top of the batter. Grease the underside of a piece of aluminum foil and tent the loaf pan with it.
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 to bake until the top is brown and a toothpick inserted into the center comes out clean.
Cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing.