Quick Gluten-Free Sandwich Bread

Name: Quick Gluten-Free Sandwich Bread
Total time: 45 min
Yield: 8
Ingredients: 3 cups all-purpose gluten-free flour; 4 teaspoons baking powder; 1 teaspoon kosher salt; 1½ teaspoons xanthan gum (omit if using Better Batter flour); 5 tablespoons whey powder; 6 tablespoons unsalted butter, at room temperature; 1½ cups milk, at room temperature; 4 egg whites, at room temperature; ¼ teaspoon cream of tartar; 2 tablespoons honey; 2 teaspoons cider vinegar

Recipe GLPRf5e9552f8a74ad

Bread

45 min

319 cal

Servings: 8

Oven

A tender, light gluten-free sandwich bread made with whipped egg whites folded into a simple batter. The result is an airy crumb perfect for slicing and toasting. This bread bakes in about an hour and turns golden brown with a soft interior.

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Ingredients

3 cups all-purpose gluten-free flour

4 teaspoons baking powder

1 teaspoon kosher salt

1½ teaspoons xanthan gum (omit if using Better Batter flour)

5 tablespoons whey powder

6 tablespoons unsalted butter, at room temperature

1½ cups milk, at room temperature

4 egg whites, at room temperature

¼ teaspoon cream of tartar

2 tablespoons honey

2 teaspoons cider vinegar

Directions

Preheat your oven to 375°F. Generously grease a 9 x 5-inch loaf pan with unsalted butter or vegetable shortening and set aside. In a stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high speed until stiff peaks form, adding the cream of tartar about halfway through beating. Transfer the whipped egg whites to a medium bowl and set aside.
In the stand mixer bowl (fitted with the paddle attachment), combine the gluten-free flour, xanthan gum, salt, whey powder, and baking powder. Mix briefly to combine.
Add the butter, honey, cider vinegar, the 2 remaining egg whites, and milk to the dry ingredients one at a time, mixing well after each addition. Once all wet ingredients are incorporated, increase the mixer speed and beat until the batter becomes smooth and thick.
Add one third of the reserved whipped egg whites to the batter and fold in gently using the paddle attachment on low speed until just combined. Remove the bowl from the mixer.
Using a silicone spatula, gently fold the remaining whipped egg whites into the batter until just barely combined—a few white streaks are acceptable if it preserves the airiness of the egg whites. Do not overmix.
Scrape the batter into the prepared loaf pan. Wet the silicone spatula and smooth the top of the batter. Lightly grease the underside of a piece of aluminum foil and tent it loosely over the pan.
Place the loaf pan in the center of the preheated oven and bake for 50 to 60 minutes, rotating the pan once about halfway through baking.
Remove the foil and continue baking until the top is golden brown and a toothpick inserted into the center comes out clean, about 5 to 10 minutes longer.
Let the bread cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.

Comments

Grocery List Plus Editorial Staff3.75

Xanthan gum and whey powder require a dedicated stop at Harris Teeter or Kroger's specialty section; neither Harris Teeter nor Food Lion carry them routinely, and ALDI does not stock them at all, adding real cost and friction to a weeknight. At roughly $1.50 per serving for specialty flours and powders alone, this lands above standard bread costs, and the 45-minute stated time omits rising or proofing, making the real hands-on window tighter than promised. The recipe works well for gluten-free households who already have these binders on hand, and it reheats decently the next day, but it is not a casual grab-and-go bread for most Charlotte cooks.