Gluten Free Bread

This bread is a sweeter version of CatfishCharlie's gluten free bread recipe. This recipe came about when I began to fiddle with the other recipe to better suit my daughters taste. The texture is something like a sponge cake and it is sweeter than a regular loaf. It makes really great PB&J and tastes wonderful toasted.

• Ready In: 1 hr 25 mins
• Yields: 1 loaf

Ingredients

• 3  tablespoons butter (softened)
• 3  tablespoons  packed brown sugar
• 3  egg whites
• 2  cups  gluten-free flour (Gluten Free All Purpose Flour Substitute)
• 1 1⁄2 teaspoons xanthan gum
• 1⁄2 teaspoon salt
• 1  teaspoon egg substitute
• 2 1⁄4 teaspoons dry active yeast
• 1  teaspoon apple cider vinegar
• 1  cup  warm milk (110 degrees F)
• 1⁄2 cup warm water (in reserve)

Directions

1. Preheat oven to 375 degrees F.
2. Grease a 8 1/2 x 4 1/2 bread pan and dust w/ rice flour.
3. Combine all dry ingredients (except sugar) and sift or whisk to blend, set aside.
4. In a separate bowl cream together butter and sugar.
5. Add egg whites and beat until frothy.
6. Add remaining ingredients (except water) and mix by hand until smooth.
7. The dough should look like a thick cake batter. If it looks too dry add some of the warm water.
8. Place the dough into the pan for baking, and cover with plastic wrap or a clean towel and let it sit in a warm place for 10 minute
9. Bake in a 375 degree oven for 10 min and then cover with foil to protect from over browning.
10. Continue baking for an additional 45 to 50 min until bread tests clean with a toothpick.
11. Allow to cool in the pan for 10 min and outside the pan for about 20 min before slicing.