When Allan started cutting gluten from his diet, a friend from work gave him this recipe. It is good fresh, but we think it tastes better toasted. It works very well for sandwiches also.
A few helpful hints on this bread:
- To keep gluten free, but sure to check ingredient labels.
- The bread will stick, so use a nonstick bread pan or grease the pan well. If it does stick, let it sit a few minutes before trying to remove from pan.
- Do not let the dough rise over the pan, it will “boil over” and make a mess.
- Also, be sure to bake the bread long enough. It may sound hollow, but still be sticky inside. A thermometer should read between 208-210 when done.
- Let cool before cutting. It does not have to be completely cooled though.
Ingredients
- 4 ½ cup warm water
- 4 Tbl sugar
- 4 Tbl yeast
- 8 egg whites
- 2 tsp apple cider vinegar
- 4 Tbl melted butter
- 2 c brown rice flour
- 2 c teff flour
- 2 c tapioca flour
- 1 c steel cut oats
- ½ c Teff grain-free
- 3 Tbl xantham gum
- 3 tsp salt
Servings: 9 inch loaves
Instructions
- Oil 4 8x4x2 inch bread pans.
- Combine water, sugar and yeast and let stand until foamy.
- Place egg whites, vinegar and butter in mixer.
- Add yeast mixture and start to blend.
- Combine flours, oats, teff grain, xantham gum and salt.
- Slowly add to mixer and blend.
- Mix for three minutes and then divide into loaf pans.
- Let rise until double in bulk, about 30 minutes.
- Bake for 70 minutes for 350 degrees.
- Cool before slicing.
- Slices easily into 14 slices 🙂
Recipe Notes
Freezes well.
Use yolk for custard or another favorite recipe.
Thank you Bob Tucker for this great recipe!
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