Gluten Free Bread - Chef Christopher Lambert, Bella Luna
4 cups of rice flour
2 cups of tapioca flour
2 tablespoons of xanthan gum
½ cup of dried Italian herb mix
1 tablespoon of kosher salt
4 whole eggs
4 tablespoons of sugar
4 table spoons of dry active yeast
3 cups of warm water (95 degrees F)
2 teaspoons of white vinegar
6 egg whites
Pre-heat the oven at 400 degrees F.
Place all dry ingredients (except for the sugar and dry active yeast) and the whole eggs in a mixing bowl and stift them together.
In a separate bowl place the sugar, dry active yeast, white vinegar and warm water to activate the yeast.
In a mixing bowl whip the egg white until they are frothy.
Place the dry ingredients into the bowl for the mixer and turn on the speed to low; then slowly and the activated yeast mix into the mixer. And the whipped egg whites.
Allow the dough hook to knead the dough for 5 minutes.
Remove the dough and place in into a large span sprayed bowl and cover with plastic wrap.
Allow the dough to proof at room temp until it doubles in size.
Span spray a bread pan and add the dough evenly into it. And then allow it to rest for 5 minutes.
Place into oven for 30 – 40 minutes; until the crust is golden and a toothpick is removed clean from the middle of the loaf.
Remove and allow to cool on a wire rack for 10 – 15 minutes.