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.