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Ingredients
3 cups Antimo Caputo FioreGlut Gluten Free Flour
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.
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1 comment
Does this flour have rice flour in it?