In this recipe, I have used gluten-free flour which I got from the market. However, you can make your own gluten-free flour by adding together rice flour, corn flour, and tapioca flour in the ratio of 2:1:1. You will also be required to add some xanthan gum for binding these flours as these flours do not have binding or sticking property. This bread comes out beautifully – brown from outside and pure white from inside. Enjoy it with homemade jams or simply with butter!
- Gluten free flour – 250 gms
- Sugar – 1 tbsp
- Salt – 1 tsp
- Instant Dry Yeast – 2 tbsp
- Lukewarm Water – 300 gms
- Egg whites – 2 number
- Vinegar – 1 tsp
- Vegetable Oil – 1 and ½ tbsp
- Olive Oil – 1 and ½ tbsp (to be used in the end)
- Take a bowl and mix together gluten-free flour and salt.
- In a small bowl, take 2 tbsp yeast and add 1 tbsp sugar and 2-3 tbsp lukewarm water. Keep it aside for 5 minutes to get activated.
- In a separate large bowl, add 2 egg whites, 1 tsp vinegar, 1 and ½ tsp vegetable oil, and the remaining lukewarm water. Mix the mixture with electric whisk till the foams are formed on the top.
- Once the foams are formed, add dry ingredients to the wet mixture. Add activated yeast to this mixture.
- Using a spatula, mix everything together until a smooth mixture is formed.
- In the end, add olive oil and fold in with a gentle hand.
- Grease the bread loaf baking tin and transfer the dough to the baking tin and level it.
- Let the batter proof for 20-25 minutes in a warm temperature.
- When 10 minutes are remaining to proofing time, start pre-heating the oven at 190°C
- After 25 minutes of proofing, take the bread loaf tin and put it in the pre-heated oven for 35-40 minutes.
- After 35-40 minutes, check and the bread will be ready.
- If you want the bread to be crispier, put it in the oven for 5 more minutes at 200°C.
- Once done, take the bread loaf tin out of the oven and let it cool for 30 minutes.