• Prep Time 34 minutes
• Cook Time 30 minutes
• Total Time 1 hour 4 minutes
• Servings 16 servings

INGREDIENTS

• 2 ½ cups all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Bob’s Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking.
• 1 teaspoons xanthan gum , leave out if your flour already has it in it
• 1 teaspoon gluten-free baking powder
• 1 packet rapid rise/instant yeast (2 ¼ teaspoons)
• ¼ cup extra virgin olive oil
• ¼ cup honey
• 1 teaspoon apple cider vinegar
• 1 ½ cups warm water (100-110°F)
• 3 egg whites , from large eggs and room temperature
• 1 teaspoon salt

INSTRUCTIONS

1. Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F. I used both a 9-inch x 4-inch Small Pullman loaf pan.
2. Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
3. Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer use the paddle attachment, not the dough hook.
4. Add the egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
5. Pour the dough into a greased 9-inch x 5-inch bread pan or the 9-inch x 4-inch small Pullman loaf pan. I HIGHLY recommend using a 9-inch x 4-inch Small Pullman loaf pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes.
6. Place in the oven to bake for 30 minutes at 350°F. Bake the bread on the middle rack horizontally. The bread will be golden brown and have the internal temperature between 205-210ºF.
7. Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. Allow the bread to cool completely before slicing.
8. Store the leftover bread in an airtight container, once it’s completely cooled. It may be kept on the counter at room temperature. It is also best not to pre-slice the bread before you store it, so just store the left-over portion of the loaf.
9. The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper. Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.

Almond Schmear
Delicious almond pastry filling or spread

Total Time 5 mins

INGREDIENTS

• 8 oz almond paste
• 1/2 cup unsalted butter softened
• 1/2 cup sugar
• **2 tbs flour see notes
• 1/4 cup heavy cream – can use coconut cream for dairy-free substitute***

INSTRUCTIONS

• Break up almond paste into chunks and place in a food processor fitted with the metal “s” blade. Pulse a few times.
• Add the butter, sugar, cream and flour (omit the flour if you are not going to use this for baking)
• Process until smooth.
• Keeps in the refrigerator for a month.

NOTES

• **Don’t use the flour if you’re going to use it as an uncooked spread for bread, etc.
• ***chill a can of full-fat coconut milk in the fridge overnight, open it and pour the liquid contents into another container. The thick, hardened coconut cream that’s left can then be scooped out of the can and used as a substitute for heavy cream.