This is a soft white gluten free loaf using eggs and yeast
3 egg whites
50g of soft brown sugar
52g of butter or vegetable fat
1/4 tsp cream of tartar
2 tsp of xanthan gum
60g tapioca starch
8g of salt
1 egg yolk
215g of gluten free plain flour
215g of gluten free bread flour
150-250g of tepid water
7g of yeast
Whisk 3 egg whites and 50g of soft brown sugar
Melt 52g of butter or vegetable fat and leave to cool
Change the whisk to a dough hook and to the egg whites add:-
1/4 tsp cream of tartar, 2 tsp of xanthan gum, 60g tapioca starch, 8g of salt and 1 egg yolk then mix.
Once mixed add 215g of gluten free plain flour and 215 g of gluten free bread flour and mix. Then add water and the cooled butter. The amount of water you will need will depend on how the ingredients bind. Between 150-250g of tepid water. Once it looks like a smooth sticky dough add 7g yeast and mix.
Then transfer to bread maker and set to gluten free setting or approximately 2 hours.
The dough is quite wet and difficult to use. If you want to shape it instead of using a bread maker then put in the fridge for at least 30mins.
I have not tried putting everything in at once and seeing what happens so not sure if each step is essential that's just the way I've made it. To get a more yellowish loaf add more egg yolk and less water. I have been experimenting on this loaf for a while so it really is trial and error and a process that comes with patience and time.
Added by: Katie Lorandeau
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
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