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:
- Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
- 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.
- Using an electric hand or stand mixer, beat bread batter on high for 4 minutes.
- Cover bowl with a damp towel and place in a warm location to rise for approximately 45 minutes.
- Preheat oven to 325°
- When batter is about 1 1/2 inches below the top rim of the bread pan the bread is ready to place in the preheated oven.
- Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer, or until bread springs back when pressed with a finger.
- Cool bread on a rack for about 20-30 minutes before removing it from the baking pan and slicing.
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.
