Serves 8
45 min
Quick Gluten-Free Sandwich Bread
Recipe GLPRf5e9552f8a74ad
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
