Best Gluten Free Yeast Free Bread: Delicious & Dairy Free
Amazingly soft and tender, this gluten free yeast free bread is a delicious quick bread that rises nice and tall and is full of buttery flavor (dairy free)!
Prepare an 8” x 4.5” pan by brushing with butter and lining with a small piece of parchment paper. Butter the parchment. Set aside.
In a medium bowl, add the flour mix, baking powder, salt and xanthan gum. Mix with a whisk until fully combined. Set aside.
With the bowl of a stand mixer and medium bowl or container close together, separate the eggs, placing the yolks in the large bowl and the whites in the medium bowl.
Beat the yolks on medium speed until they get pale yellow in color, 2 - 4 minutes.
Add the almond milk, vinegar and butter and milk and mix on low speed for another minute.
Add the dry mixture to the egg yolk mixture and mix on low speed for 20 seconds. Scrape down the bowl.
Mix on medium speed for 2 minutes. Set batter aside to rest for 10 minutes.
Preheat the oven to 350 F.
In the medium bowl with the egg whites, beat on medium-high speed until they form nearly stiff peaks. This could take between 3 – 5 minutes.
Start by folding a large spoonful of egg whites into the batter. Once completely folded in, add the rest of the egg whites to the batter.
Gently fold in the egg whites, until everything is incorporated.
Pour the batter into the prepared pan.
Bake at 350 F for 60 – 65 minutes or until an instant read thermometer registers 210 F.
Remove from the oven and place on a wire rack to cool for 10 minutes.
Remove from the pan and lay the bread on one side to finish cooling for 15 minutes, then flip to the other side for another 15 minutes. Bread can be sliced slightly warm with a sharp, serrated knife.
Notes
The gluten free flour mix used in the recipe is this flour mix. Other mixes may work but the texture of the bread may be different.
The amount of baking powder is correct.
Instead of almond milk, another plant based milk or dairy milk may be used.
The Country Crock vegan butter sticks were tested in this recipe. Dairy butter may be used.
Mix the dry ingredients with a whisk to fully incorporate.
Let the batter sit for 10 minutes while whipping the egg whites.
Whip the egg whites until nearly stiff peaks for - if using a bowl this could take up to 5 minutes. The smaller the container, the quicker they will whip.
Carefully fold the eggs whites into the batter being careful not to deflate the batter.
Bake in a parchment paper lined baking pan.
Cool by laying the bread on its side.
This bread stores exceptionally well at room temperature in a sealed plastic bag for up to 3 days. Any longer than that and it's best to slice and freeze it.