Cooking Instructions
1.
In a measuring cup, measure out
Water (1 1/2 cups)
. Stir in
Honey (3 Tbsp)
and add
Active Dry Yeast (2 tsp)
last. Set-aside & let proof for approximately 10 minutes.
2.
While Yeast is proofing, pour the
Aquafaba (4 Tbsp)
along with the
Cream of Tartar (1/2 tsp)
into the clean & dry bowl of your stand mixer fitted with the whisk attachment.
3.
Whisk on high until stiff peaks form. On my mixer, soft peaks happen around 2-3 minutes & stiff peaks around 4-5 minutes. Once you have stiff peaks, use a spatula to scoop out the fluff and set-aside.
4.
While the Aquafaba is Whisking, Combine all of the
Gluten-Free All-Purpose Flour (3 cups)
,
Xanthan Gum (1/2 tsp)
,
Baking Powder (4 Tbsp)
, and
Salt (1 tsp)
together in small bowl.
5.
Add in the proofed Yeast Mix to the stand mixer bowl.
6.
Add Dry Mix ingredients in mixer bowl with yeast. Using the paddle attachment, begin to slowly mix while adding in the
Olive Oil (4 Tbsp)
, then
Apple Cider Vinegar (2 tsp)
.
7.
Mix well on Medium-High for 2-3 minutes until dough is smooth, but wet & sticky.
8.
Stop mixer and add in Aquafaba Fluff.
9.
Mix gently on low speed until dough is well combined for approx. 30 seconds or less. Do not over beat. Mixture will be thick yet somewhat runny like cake batter.
10.
Spray or Grease your 9×5 Loaf Pan.
11.
Using a spatula, scrape the bread mixture into your prepared loaf pan and cover with plastic wrap. Set pan on top of your warm stove to proof while the oven is preheating.
12.
Preheat your oven to 375 degrees F (190 degrees C).
13.
It is important not to over-proof the bread – just let it rise approx. 20-30 minutes, depending on your room temperature. Don’t let it rise above your loaf pan.
14.
Bake for approx. 50-60 minutes. If the crust is darkening too quickly, you can cover it with foil with tent open ended and return to baking until done.
15.
Loaf may initially rise much larger than the pan, and shrink back a bit… that’s ok, just be sure it is completely cooked before removing from the oven.
16.
Remove loaf pan from oven and let cool for 1-2 minutes before turning out onto your cooling rack. Allow to cool completely before attempting to cut into slices.
