2½ teaspoons Red Star Dry Active Yeast - gluten free
¼ teaspoon McCormick Cream of Tartar - gluten free
1 teaspoon Bragg Apple Cider Vinegar - gluten free
2 teaspoons Bob's Red Mill Xanthan Gum - gluten free
2 tablespoons sugar
2 teaspoons kosher salt
4 tablespoons organic unsalted butter, melted
1¾ cups milk, warm
2 egg whites
butter for greasing
Instructions
Grease a loaf pan 9 by 5 inch with butter and set aside.
Using a stand mixer, mix in the bowl the flour, yeast, cream of tartar, xanthan gum, salt and sugar with a wooden spatula. In another bowl mix the milk, egg whites, butter and vinegar. Slowly add the mixture to the dry mixture while on low speed. Increase speed to medium and mix for about 3 minutes. You can stop the mixer and scrape the side a couple of times. The dough will be very sticky and thick.
Transfer to the loaf pan and use a spatula to even out the top. Cover with plastic wrap and let it sit for 45 minutes until almost doubled in size.
Preheat oven to 375 degrees F. Bake for 45 minutes or until golden brown. Let it cool before slicing. So delicious and moist.
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-bread/