Gluten Free Whole Grain Bread

For loaves: spray the ends of loaf pans with non-stick spray and line bottom and long sides with parchment.

For sandwich rolls: line pans with parchment.

Add warm water, sugar and yeast to mixing bowl and let stand about 15 minutes.

Combine the remaining dry ingredients in a bowl, whisking them to blend well. Set aside.

Add the vinegar, oil and egg whites to the yeast, sugar and water in the mixing bowl, and turn on mixer to a low setting.

Add the dry ingredients, about 1/3 at a time while continuing to mix at low speed. Turn up to medium speed (4 on a KitchenAid stand mixer). Mix for two minutes. The finished “dough” will look like a thick batter.

For loaves, divide the batter between two loaf pans.
For sandwich rolls, using a one ounce ice cream scoop, measure out two level scoops of batter for each sandwich roll. Flatten and spread out the batter a little for the rolls.

To keep the dough from drying out while rising, either sprinkle the tops with rice flour or spray with non-stick cooking spray. Allow to rise in a warm place for an hour, then bake in a preheated 375° F oven.

Rolls: bake 18 to 20 minutes
Loaves: bake 35 – 40 minutes.