Ingridients:
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
½ cup warm 2% reduced-fat milk (100° to 110°)
15.9 ounces gluten-free Montina all-purpose baking flour blend (about 3 cups)
9 ounce flaxseed meal (about 1/4 cup)
½ cup certified gluten-free old-fashioned rolled oats
1 tablespoon xanthan gum
1 ½ teaspoons salt
½ teaspoon baking soda
|½ cup honey
¼ cup butter, melted
1 teaspoon cider vinegar
3 large egg yolk
3 large egg whites
Cooking spray

Directions:
Step1:Dissolve yeast in 1 cup warm water and milk in a small bowl; let stand 5 minutes.
Step2:Weigh or lightly spoon flour blend and flaxseed meal into dry measuring cups; level with a knife. Place flour blend, flaxseed meal, oats, and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk. Slowly add yeast mixture, honey, butter, vinegar, and egg yolks, beating with a mixer at low speed. Increase speed to high; beat 1 to 2 minutes until well blended.
Step3:Place egg whites in a bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gently fold egg white mixture into batter. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until dough is just above top of pan.
Step4:Preheat oven to 375°.
Step5:Bake at 375° for 10 minutes. Cover with foil; bake an additional 35 minutes or until very browned. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutrition Facts: