Gluten Free Bread

6 grams Xanthan if not already in flour
30g / 2 T/ Sugar/Substitute 1T/15 grams honey
6 grams / 1 t Salt
7g / 2 t Instant dried yeast

Alternative Recipe for Single Dryer Loaf
Ingredients
200 grams lukewarm water
Whites of 1 large egg
3.6 grams Vinegar
27 grams Vegetable oil
27 grams Olive oil

Dry ingredients
300 grams Gluten free bread flour (Gluten-free Flour)
3.6 grams Xanthan if not already in flour
18 grams Sugar/Substitute 9 grams honey
3.6 grams Salt
4.5 grams Instant dried yeast

Instructions
Preheat oven to 350°F.
Add the gluten-free flour and instant yeast to a large bowl and stir to combine the ingredients.
Add the olive oil, apple cider vinegar and warm water to the flour mixture and mix on low for 1 minute.
Use the paddle attachment, not the dough hook.
Add the egg whites and salt to the dough and mix on medium for 1 minute.
The dough will look like a thick cake batter.
Pour the dough into a 9-inch x 4-inch loaf pan lined with parchment paper
Cover the pan with a kitchen towel and allow the bread to rise in a warm place for 30 minutes.
Place the bread on the middle rack horizontally and bake for 30 minutes at 350°F.
The bread will be golden brown and have the internal temperature between 205-210° F.
Allow the loaf to cool for 10 minutes in the pan.
Remove the loaf from the baking pan and place it on a cooling rack.
If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
Allow the bread to cool completely before slicing.
Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.

Gluten-free Flour

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