Equipment: Digital Scale (preferred), 8.5 x 4.5 or 9 x 5 Loaf Pan, Stand Mixer with Paddle Attachment, Whisk, Silicone Spatula, Instant Read Digital Thermometer, Measuring Spoons & Cups, Aluminum Foil, Mixing Bowls, Non-Stick Spray, Cooling Rack

Before You Dive In – Prep: Please read!

• Warm water to room temperature
• Soak gums
• Bring eggs to room temperature and separate
• Move oven rack to center
• Preheat oven to 375 degrees Fahrenheit (190 Celsius)
• Spray the loaf pan with non-stick spray or Goop
• Optional: Make your own hydration spray with one part oil to five parts water. We like to spray the top of the loaf with this mix before putting into the oven.

Step 1: Add gums to a liquid measuring cup or medium bowl. Whisk in the water. Continue to rapidly whisk for about 30 seconds. The mixture will be a bit lumpy and that’s OK. Set aside.

Step 2: Add egg whites, oil and vinegar to the stand mixer bowl. Secure the bowl on the stand mixer and attach the paddle. Turn the mixer onto medium-low and allow egg whites to mix until frothy – remember, you are not making meringue. We let the machine do its thing while blending the dry mix.

Step 3: In a separate bowl, whisk together the dry ingredients except for the salt. Add the salt and whisk again.

Step 4: With the mixer on medium, add the gum mixture to the egg white mixture. Continue to mix on medium for 30 seconds.

Step 5: Turn the mixer to low and spoon in the flour blend. Mix until flour is completely incorporated. Turn the mixer off and scrape down the sides of the bowl if necessary.

Step 6: Turn the mixer to medium and mix for 5 minutes. The dough will resemble a thick batter. If adding fruit or seeds, mix in with a sturdy spoon or with the mixer set to low, just to incorporate.

Step 7: Spoon the batter into a prepared loaf pan. Shape the loaf with a spatula dipped in water to prevent the spatula from sticking to the batter. You may have to dip the spatula several times in water to get your desired shape. Score the loaf by cutting three equidistant diagonal slashes across the top. Spray the top with water or a water and oil mixture (see note above) to prevent drying/cracking.

Step 8: Cover the pan with a towel and allow it to sit undisturbed until the dough has risen to the edge of the pan. This could take 30-45 minutes depending on the temperature of your kitchen. Do not let the dough rise higher than the pan, or it will fall in the oven. Sprinkle with seeds just before baking, if using.

Step 9: Bake in the center of a preheated 375 F/190 C oven for 50-60 minutes (the 9 x 5 will take 60 minutes). Check the crust after 40-45 minutes. If the crust appears too brown, tent the loaf with foil.

Step 10: Your loaf is done when the internal temperature is between 205-210 F/96-99 C. Remove from the oven and allow it to sit in the pan for a few minutes before sliding half way out of the loaf pan on its side onto a cooling rack for 10 minutes. Remove loaf completely from the pan and allow it to cool right side up for several hours before cutting.

Enjoy!