Ingredients:

  • 300 ml warm water (105°F-110°F)
  • 25 g honey
  • 9 g active dry yeast
  • 450 g gluten-free all-purpose flour blend
  • 10 g xanthan gum
  • 15 g psyllium husk powder
  • 8 g fine sea salt
  • 3 large egg whites
  • 30 ml extra virgin olive oil
  • 5 ml apple cider vinegar

Instructions:

  1. Whisk honey into warm water until dissolved. Sprinkle yeast over the top and let sit for 5-8 minutes until a foamy cap forms.
  2. In a stand mixer bowl, whisk together the gluten-free flour blend, xanthan gum, psyllium husk powder, and fine sea salt.
  3. Add the egg whites, olive oil, and apple cider vinegar to the yeast mixture and whisk briefly to combine.
  4. With the stand mixer on low, pour the wet ingredients into the dry base. Increase speed to medium and beat for 3-5 minutes using the paddle attachment to aerate the dough.
  5. Transfer the dough into a greased 9x5 inch loaf pan and smooth the top with a wet spatula.
  6. Cover the pan with plastic wrap and allow the dough to rise in a warm, draft-free spot for 60 minutes.
  7. Bake in a preheated oven at 375°F (190°C) for 45 minutes or until the internal temperature reaches 205°F-210°F. Cool completely on a wire rack before slicing.