An easy gluten-free sandwich bread recipe that doesn't require multiple flours or gums
Add the flour, yeast, coconut sugar, and sea salt to the bowl of a stand mixer. Beat on low just until dry ingredients are combined (or use a hand whisk for this process).
Slowly add the warm water, egg whites, and avocado oil (one ingredient at a time). Beat on low speed after each addition, scraping sides of the bowl with a rubber spatula as needed.
Turn the mixer to medium-high speed and mix for about 2 to 3 minutes. The dough will be thick and wet.
Cover the mixing bowl with a moist kitchen towel or paper towel, and allow it to rise in a warm, draft-free place for 30 to 45 minutes.
Line a 9-inch x 5-inch loaf pan with parchment paper or spray with cooking spray.
Once the bread dough has doubled in volume, transfer it to the prepared loaf pan and preheat the oven to 375°F.
Bake on center rack of the preheated oven 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F and bread has turned golden-brown.
Allow bread to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely. Slice and serve.