Start by spraying your loaf pan well with gluten-free cooking spray. Move the oven rack to the middle position and preheat your oven to 350°F (175°C).
In a large bowl, mix together the gluten-free flour, baking powder, yeast, and xanthan gum (if your flour doesn’t already include it).
Add the olive oil, honey, apple cider vinegar, and warm water. Mix on low speed for 1 minute using a paddle attachment not a dough hook. This dough won’t look like traditional bread dough.
Add the egg whites and salt, then mix on medium speed for another minute. The mixture should look like a thick cake batter, not something you can knead—and that’s exactly right.
Pour the batter into your prepared pan and smooth the top. Spray a piece of plastic wrap with cooking spray and loosely cover the pan. Place a kitchen towel over it and let the dough rise in a warm spot for 30 minutes.
Bake the bread for 30 minutes, until golden brown. The internal temperature should read 205–210°F when done.
Let the loaf cool in the pan for 10 minutes, then remove it and place it on a cooling rack. Let it cool completely before slicing—this prevents a gummy texture.
Slice using a serrated knife for clean cuts.
