This high protein gluten-free bread recipe is also dairy, soy and bean free. It makes very good morning toast and French toast.
This recipe was adapted from a recipe which appears in Gluten-Free Baking with The Culinary Institute of America by Richard J. Coppedge Jr., C.M.B., called "Egg Bread."
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
- 3 cups dairy free / soy free gluten-free flour blend (recipe below)
- 1/3 cup sugar
- 1 tablespoon instant yeast
- 2 teaspoons guar gum
- 2 teaspoons salt
- 6 egg yolks
- 1/3 cup light olive oil
- 1 3/4 cups club soda or sparkling mineral water
Preparation:
- Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
- Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
- Slowly add carbonated water to the bowl and mix until blended.
- Beat on high for 4 minutes.
- Cover bowl with a damp towel and place in a warm location for 45 minutes or until the batter is about 1 1/2 inches below the top rim of the bread pan.
- Grease a loaf pan with butter and preheat oven to 325°.
- Bake for 50 minutes or until internal temperature reads 200° on an instant read thermometer or until bread springs back when pressed with a finger.
- Remove from loaf pan and cool on a rack before cutting.
Recipe for High Protein GF Flour Blend - Free of Casein and Soy
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
