56gramsegg white protein powder (7 TBS)can use 7 fresh egg whites instead
45mlapple cider vinegar (3 TBS)
260mlroom temperature water, (1 1/3 cup)leave this out if using fresh egg whites instead of powder
300mlBOILING water (1 1/4 cup)
Instructions
Preheat oven to 350 degrees. Line a 7 x 3 or 8 x 4 inch loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal. Lightly grease the paper with cooking spray or oil. Set aside. Sift all the dry ingredients into a large mixer bowl until there are no lumps.
Add the apple cider vinegar and the room temperature water (if using egg white powder) If using fresh egg whites add them at this time. Beat on low until fully combined. Add the BOILING water and beat together until a smooth sticky dough forms.
Scoop dough into prepared loaf pan and spread evenly throughout the pan. Bake at 350 degrees for 1 hour or until golden. Remove from the oven. Allow to cool in the pan for 30 minutes or until firm. Grasp the overhanging paper and lift the bread from the pan. Transfer the bread to a wire rack and allow to cool completely before slicing.