Gluten Free/Dairy Free Easy Bread
2¼ cups Gluten Free Flour (I use King Arthur’s Measure for Measure)
1 Tbsp Baking Powder
1½ tsp Salt
3 Eggs, room temperature (separate yolks & whites)
1½ cups Milk (I used Almond Milk, but you can use any milk)
6 Tbsp Coconut Oil (melted and cooled)
Preheat oven to 350°F.
Line a 9×5-inch loaf pan with parchment paper.
Whisk together gluten free flour, baking powder, and salt in a bowl.
In a separate bowl, whip egg yolks until fluffy.
Mix in milk and coconut oil until well blended.
Combine wet and dry ingredients and mix well.
In another bowl, whip the egg whites to medium peaks.
Gently fold the whipped egg whites into batter (Do not over mix).
Pour batter into the loaf pan.
Bake for 45-60 minutes (until a toothpick comes out clean).
Let the loaf cool completely before slicing (about an hour).