Easy Gluten-Free Bread

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1. 1Step 1: Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F.
2. 2Step 2: Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
3. 3Step 3: Add the olive oil, honey, apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer use the paddle attachment, not the dough hook.
4. 4Step 4: Add the egg whites and salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
5. 5Step 5: Pour the dough into a greased 9-inch x 5-inch bread pan or the 9-inch x 4-inch small Pullman loaf pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place for 30 minutes.
6. 6Step 6: Place in the oven to bake for 30 minutes at 350°F. Bake the bread on the middle rack horizontally. The bread will be golden brown and have the internal temperature between 205-210ºF.
7. 7Step 7: Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. Allow the bread to cool completely before slicing.
8. 8Step 8: Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
9. 9Step 9: Store the leftover bread in an airtight container, once it's completely cooled. It may be kept on the counter at room temperature. It is also best not to pre-slice the bread before you store it, so just store the leftover portion of the loaf.
10. 10Step 10: The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper. Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.