Gluten/Dairy/Yeast free Sandwich bread! скачать в хорошем качестве

Gluten/Dairy/Yeast free Sandwich bread!

Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!” Sandwich Bread 4 egg whites ¼ tsp cream of tartar 3 cups basic flour blend 1 ½ tsp xanthan gum 1 tsp salt (omit for low sodium) ¼ cup egg white protein powder 4 tsp baking powder 6 TBS melted non-dairy butter (like Violife, unsalted for low sodium) 2 TBS honey 2 tsp white balsamic vinegar (or apple cider vinegar) 1 ½ cups non-dairy milk Preheat oven to 375 degrees. Spray bread pan with cooking spray and line with parchment paper. Beat 2 egg whites until turns to consistent white foam then add ¼ tsp cream of tartar. Continue beating until soft peaks form. Scrape egg whites into smaller bowl and set aside. To original bowl add flour, xanthan, salt (if using), protein powder and baking powder stir to combine. In a separate bowl combine melted butter, honey, vinegar, milk and the remaining 2 egg whites then add to dry ingredients. Mix until combined and then add half of the beat egg whites. Mix until no white foam shows then add remaining beat egg whites and mix by hand just until combined. Scrape dough into prepared pan and smooth top. Bake in 375 degree oven 50-60 minutes or until golden brown all over and hallow sounding when tapped. Remove from oven to cooling rack and as soon as it is possible to safely handle bread slice off both ends to allow steam to escape. For best results cool completely before slicing.