This simple gluten and dairy free bread is easy and delicious
Preheat the oven to 350 degrees F. For best results you will need a 7x4x4 baking dish. Reference the section in the post on how to make the bread for baking dish recommendations.
Activate the yeast by adding the warm water to a large pyrex (4 cup) measuring cup or bowl. Make sure the water is 110 degrees F. Add the sugar and yeast, give a stir and allow it to activate. Once it doubles in size its activated. (about 6-10 minutes)
Meanwhile in a stand mixer with the whisk attachment, beat the egg whites on high speed for 5 minutes. Your should have fluffy and frothy egg whites. Turn the mixer off and change the attachment to a paddle attachment.
With the mixer off add the activated yeast, apple cider vinegar, baking powder, salt, pepper and xanthan gum. Mix on low for 30 seconds.
Add the flour one cup at a time and then mix on low for 1 minute.
Drizzle in the avocado oil with the mixer on low and then mix for another minute.
Pour the dough into the prepared baking dish, smooth the top out if needed with a damp spatula. Cover with a towel and let rise in a warm area like the stove top for about 20 minutes, or until the dough 3/4 full on the pan. Keep an eye on it, if the dough rises to much it will overflow during baking.
Place on the bottom rack of the oven and bake for 55 minutes, or until you have a nice golden crust and a butter knife inserted into the middle comes out clean.
Remove from oven and allow to cool in the pan for 30 minutes. Remove from pan and allow to cool an additional 20 minutes before slicing.
Store on counter top for up to 2 days unless its hot. After 2 days or during hot temps store in fridge.