While I was home a few weeks ago, I thought I’d try a new gf bread recipe. This one turned out to be fairly satisfying! The egg whites provide structure for the dough, so it has a good crusty outside, is reasonably sturdy when sliced, and has a pretty good flavor that’s great with the extra sharp cheddar you may have just picked up at the local farmer’s market!

The bread is baked in a smallish glass bowl. The one I used was part of a colorful set of Pyrex mixing bowls, and said 1/2 quart, which… I don’t really get, because it certainly holds more than two cups. Just make sure that the bowl you use has enough room leftover for the bread to rise some.

Ingredients:

• 1 cup lukewarm water, milk, or buttermilk (water may give a slightly better texture, while milk or buttermilk give a better flavor)
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons active-dry yeast
• 2 cups all-purpose gluten-free flour (I used a bit of King Arthur’s, and some Bob’s Red Mill when the KAF stuff ran out)
• 2 teaspoons xanthan gum
• 1 teaspoon kosher salt
• 2 egg whites
• butter, for greasing the bowl

In a small bowl, dissolve the sugar into the water/milk, and sprinkle the yeast in. Let sit 10-15 minutes until foamy.

In a large bowl, whisk together the flour, xanthan gum, and salt. Stir in the liquid mixture, then the egg whites, and continue stirring until the flour is evenly moistened.

Cover with a tea towel or plastic wrap and set aside to rise in a warm spot for at least one hour, up to 2 hours.

Grease the bowl you’re going to bake in well with the butter, then gently transfer the risen dough from the larger bowl. Let rise a further 20-30 minutes and preheat your oven to 425.

Bake, in the bowl, for 30 minutes.

Turn the baked bread out onto a cooling rack, and cool at least 10 minutes before slicing.

Easy enough!

Gluten Free Peasant Bread

From Alexandra’s Kitchen.

• 1 cup lukewarm water, milk, or buttermilk (water may give a slightly better texture, while milk or buttermilk give a better flavor)
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons active-dry yeast
• 2 cups all-purpose gluten-free flour
• 2 teaspoons xanthan gum
• 1 teaspoon kosher salt
• 2 egg whites
• butter, for greasing the bowl

In a small bowl, dissolve the sugar into the water/milk, and sprinkle the yeast in. Let sit 10-15 minutes until foamy.

In a large bowl, whisk together the flour, xanthan gum, and salt. Stir in the liquid mixture, then the egg whites, and continue stirring until the flour is evenly moistened. Cover with a tea towel or plastic wrap and set aside to rise in a warm spot for at least one hour, up to 2 hours.

Grease the bowl you’re going to bake in well with the butter, then gently transfer the risen dough from the larger bowl. Let rise a further 20-30 minutes while your oven preheats to 425.

Bake, in the bowl, for 30 minutes. Turn the baked bread out onto a cooling rack, and cool at least 10 minutes before slicing.