Gluten free sandwich and toasting bread!

BLTs, Grilled Cheese sandwiches, toast, fresh bread...do you remember those days?  Well, they don't have to be over, after a lot of searching and trial and error, finally here is a bread you can quite literally sink your teeth into.  It isn't starchy or stiff or gritty or cake-like or otherwise characteristic of the worst of gluten free, it doesn't even taste like cardboard!  Here's the original recipe  where I found the genius idea of using whipped egg whites to help make it an airy, fluffy dream when you can't have wheat!  You can slice it thin, you can freeze it, you can toast it, you can eat it plain (warm!) or make a sandwich, everything you expect from normal bread!  It is a batter bread, I've tried the whipped egg whites in a gluten free dough and it doesn't do much (too heavy?).  I use my bread machine but a heavy duty stand mixer is good too, by hand or a light mixer might not do the trick but you can try.  I used the flours I like/can eat, feel free to try your own mix if you wish.  The original recipe calls for a lot of tapioca starch and the first time I tried it, it was almost rubbery (still delicious) and shrank quite a bit as it cooled.  Substituting some corn starch and oat flour adds a bit more texture and structure to the loaf, and reduces shrinkage, enjoy!

In a bowl, mix with a wire whisk to combine:

1 cup tapioca starch
1 cup corn starch
1/2 cup millet flour
1/2 cup oat flour
2 tsp xanatham gum
3/4 tsp salt
1/2 tsp baking powder
1 tsp instant yeast

In another bowl whip 3 egg whites until they form stiff peaks.

In the bowl of a heavy stand mixer or the pan of a bread machine place:

3/4 cup warm water
1 tbsp vinegar
1/4 cup brown sugar
1/4 cup oil

Add the dry ingredients and the beaten egg whites and mix until smooth (3-5 minutes kneading in the bread machine, scraping down the sides occasionally).  It will be a very thick, sticky batter.  Scrape into a greased and floured (I used corn starch) bread pan and cover loosely with plastic wrap.  Let rise 45-60 minutes in a warm place (I turn the oven on for a few minutes and then turn it off).  I bake mine for 48 minutes in a 350 degree oven.  Remove from pan and let cool completely (I wrap it in a towel and place it on a wire rack) before slicing and enjoying.  If there is any left, slice and place in the freezer for later use.