Makes 2 loaves- about 20 servings
2 T active dry yeast
2 T sugar, divided
1 C warm water (about 110 degrees F)
1/2 C egg whites or egg white liquid
1 ½ C potato starch
½ C corn starch
1 cup Chebe Flour Blend or your favorite GF flour blend (preferably on with Tapioca flour in it; if it has xanthan gum, be sure to omit it from the recipe)
½ teaspoon Guar Gum
½ teaspoon Xanthan gum
½ teaspoon Baking Powder
1 ¼ teaspoon Salt
¼ cup Extra Virgin Olive Oil
2 teaspoons Rice or cider vinegar
Flourless pan spray
Water bottle to mist
Dissolve yeast and one teaspoon of sugar in the water, set aside
Spray the bread pan or line with parchment paper
Sift together all of the remaining dry ingredients
Combine egg whites, yeast water, olive oil and sifted dry ingredients together in the bowl of a stand mixer on low for about 30 seconds. Scrape down sides of bowl, add vinegar and mix for another 30 seconds on medium.
Working with a rubber spatula dipped in a glass of water, divide dough in half onto each side of the bread pan. Shape the loaves into identical “logs” about 8-9 inches long. Keep the spatula wet as you do this. Square off the ends of the loaves. Make three shallow slashes in the top of the loaves, at an angle. Spray the top of the bread with the pan spray.
Place on the center rack of the oven. Turn the oven on to 425 degrees F and set the timer for 10 minutes. When the timer goes off, open the door of the oven slightly, reach in and spray the top of the loaves several times with your water bottle. Close the oven up and set the time for an additional 20 minutes. If you want to repeat the spray 2-3 times, it will make your crust a little crunchier.
After the 20 minutes are up, use an instant read thermometer and check for an internal temperature of 205 degrees. Cool completely before slicing, and wrap tightly once it is cool.
NOTE: If you need sandwich rolls, you can make several smaller loaves instead of 2 large ones; reduce cooking time appropriately.