Gluten Free Egg Bread



  • 3 cups gluten free flour
  • 6 egg yolks
  • 2 tsp. kosher salt
  • ⅓ cup canola oil
  • 1 tsp. baker's dry yeast
  • 1 ¾ cup club soda (or sparkling water)
  • ½ cup organic cane sugar


  1. Combine dry ingredients in a mixing bowl.  In a separate mixing bowl, combine egg yolks and club soda (or sparkling water)
  2. Add liquid ingredients to dry ingredients and mix with an electric mixer using a whip or paddle attachment for 4 minutes on medium speed.
  3. Place mixture into a greased 3 quart loaf pan, cover and place in a warm humid environment; allow to proof for 40-45 minutes.
  4. Bake at 325 F for 50-60 minutes or until the sides begin to pull away from the pan.  Internal temperature should be 200F, and the loaf should have a nice golden brown top.
  5. Unmold from pan immediately and cool on a wire rack.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 115/16g/2g/4g/1g