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Yeast free gluten free bread sliced for delicious sandwiches

Yeast Free Gluten Free Bread for Sandwiches

This yeast-free gluten-free bread is soft, fluffy, and perfect for sandwiches or enjoying with butter.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Side
Cuisine: American, Gluten Free
Calories: 150
Ingredients Method Notes

Ingredients
  

For the bread
  • 4 egg whites 4 egg whites (at room temperature) Beat until stiff peaks
  • 1/4 teaspoon 1/4 teaspoon cream of tartar Add to egg whites midway through beating
  • 3 cups 3 cups all purpose gluten free flour blend Basic gluten-free flour blend
  • 2 1/2 teaspoons 2 1/2 teaspoons xanthan gum Essential for binding in gluten-free baking
  • 1 teaspoon 1 teaspoon kosher salt For flavor
  • 5 tablespoons 5 tablespoons whey powder Provides protein and flavor
  • 4 teaspoons 4 teaspoons baking powder Leavening agent
  • 6 tablespoons 6 tablespoons unsalted butter (melted and cooled) Add after mixing to keep the batter moist
  • 2 tablespoons 2 tablespoons honey Natural sweetener
  • 2 teaspoons 2 teaspoons apple cider vinegar Helps with the bread's rise
  • 1 1/2 cups 1 1/2 cups milk (at room temperature) For moisture

Method
 

Preparation
  1. Preheat your oven to 375°F. Grease and line a 9-inch x 5-inch loaf pan and set it aside.
  2. In a large bowl, beat 2 egg whites on high until stiff peaks form, adding cream of tartar halfway through. Set aside.
  3. In another bowl, mix gluten-free flour, xanthan gum, salt, whey powder, and baking powder.
  4. In a stand mixer, combine melted butter, honey, vinegar, remaining egg whites, and milk. Gradually add the dry ingredients and mix until fully combined.
  5. Fold one-third of the whipped egg whites into the dough, then gently incorporate the rest until no streaks are visible.
Baking
  1. Scrape the dough into the prepared loaf pan and smooth the top. Tent with greased aluminum foil.
  2. Bake for 50 to 60 minutes, rotating the bread halfway. Check for doneness with a toothpick—aim for a golden brown finish!
Cooling
  1. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

This bread can be served as a sandwich, toasted with butter and jam, or used for grilled cheese. It stores well in the fridge for 4-5 days or can be frozen for longer storage.