I finally did it! After two previous attempts – Bread Fail #1 and Bread Fail #2 – I finally made an airy gluten free white bread. I wonder, can you still call it white bread if it doesn’t contain white flour?
This time around I did three key things differently.
#1. I measured the temperature of my water and made sure it was between 120 and 130 degrees before adding the yeast. No dead yeast around here!
#2. I reduced the amount of xanthan gum. The first attempt had some signs that there was too much xanthan gum, but I had so much to do differently I went against my better judgement and used what the recipe said. Always trust your instincts! The dough was a little “sticky” with less xanthan gum. This is good! It was far too dry on the first attempts.
#3. I changed the way I proofed the bread. To proof bread you need a warm and humid environment. But without a proofer, what can you do? There are a ton of innovative ways to do this on the internet. I even saw one person use a dryer! I chose to put it in the microwave.
On Bread Fail #2, I used the microwave method, but a little differently. In my failed attempt I put the microwave on 10% power with the bread and a cup of water in the microwave for 3 minutes. Then, without opening the door waited another 3 minutes, followed by another round of microwaving for 3 minutes at 10% power. Then I let it sit for at least 6 minutes. I did this cycle a few times trying to get the bread to rise. But – as I’m sure you guess by now – the microwaving was cooking the dough. I might have accidentally left it on full power the first 2 minutes. I’m sure that has nothing to do with it though. 😊
For this attempt, I put a cup in the microwave by itself and set the microwave to high power. I left it on until the water started boiling – about 2 minutes. Then, I set my bread dough inside the microwave and closed the door. I did not turn on the microwave after that point. I wait 45 minutes before opening the doors and finding out what happened!
I was so excited to see my bread had finally risen! I was beginning to think it would never happen, but I am nothing if not tenacious.
After the bread baked, you’re supposed to wait until the bread is cool before slicing it. Have I told you yet how impatient I am? Yeah… I sliced right into that bad boy while holding the bread with a pot holder. Just look at all those air pockets!
And look how springy it is!
Therefore, it is with great relief that I can finally say – I DID IT! Try this Gluten Free White Bread today, or Pin it for later.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Passive Time | 45 minutes |
| Servings |
Loaf
|
- 3/4 Cup Water
- 2 Packets Yeast
- 3 Egg Whites
- 1 Tablespoon Brown Sugar
- 3 Tablespoons Coconut Sugar
- 1/4 Cup Olive oil
- 1 Tablespoon Apple Cider Vinegar
- 2 Cups Tapioca Flour
- 1/2 Cup Brown Rice Flour
- 1/2 Cup Potato Starch
- 1 1/4 teaspoons Xanthan Gum
- 3/4 teaspoon Salt
- 1/2 teaspoon Baking Powder
Ingredients
|
|
- Beat egg whites in an electric mixer with a whisk attachment until stiff peaks form. While waiting, warm water to 120-130 degrees F, then add yeast, oil, and vinegar. Yeast should stand for 5 minutes
- After eggs have reached stiff peaks, slowly add in the liquids while mixing and mix until just combined.
- Switch to a paddle attachment on the electric mixer. Add the dry ingredients and mix for 1 minute.
- Pour the batter into greased loaf pan. Let rise for 45 minutes in a warm and moist place.
- Bake in a preheated oven at 350 degrees F for 45-50 minutes.
Happy Baking!
