Gluten-Free Egg Bread: This light yellow gluten free egg bread is perfectly suited to sandwiches and general use.
This gluten free bread was fashioned in the style of a traditional egg bread. It has a light, pleasant flavor that is perfect for many sandwiches. It also is great when used to make French Toast. This recipe is sure to become a favorite!
Text Version of Gluten-Free Recipe
Ingredients
1/3 Cup Cold Milk
½ Cup Vegetable Oil (such as Canola)
2 Eggs, Slightly Beaten
1 Egg White, Slightly Beaten (reserve egg yolk for egg wash)
¼ Cup Sugar
2½ Teaspoons Xanthan Gum
2 Teaspoons Baking Soda
1 Tablespoon Baking Powder
½ Teaspoon Salt
¼ Cup Quinoa Flour
¼ Cornstarch
¾ Cup Glutinous Rice Flour
2¼ Cups White Rice Flour
1 Tablespoon Amaranth Flour
1 Cup Buttermilk
¼ Cup Plain Yogurt
1 Teaspoon Milk (for Egg Wash)
1 Teaspoon Sesame Seeds (Optional)
Directions
In large bowl, combine all dry ingredients and mix (Xanthan gum, baking soda, baking powder, salt, flours, and cornstarch); set aside for later use.
In mixing bowl, add vegetable oil and cold milk. Mix with whisk attachment for 2 minutes. Add slightly beaten eggs/white and sugar; mix.
Add dry ingredients from large bowl as well as the buttermilk and yogurt; mix. Pour bread batter into greased standard bread loaf pan (9x5 inch). Take reserved egg yolk and add 1 teaspoon of milk; mix. Gently brush the egg wash on top of the bread (use all of the mixture). Sprinkle sesame seeds to top of bread (if desired).
Place in 350° preheated oven and bake for one hour. Remove from oven. Using oven mitts, transfer bread to wire rack and allow to cool.
End product should look something like this (shown with optional Sesame Seeds):
