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This high-protein bread has a springy texture that’s great toasted and makes scrumptious French toast. The natural sugars in the crushed pineapple and orange juice cause this bread to brown quickly. To prevent over-browning, loosely cover loaves with aluminum foil 10 minutes after bread begins baking.
4½ cups Gluten-Free High-Protein Flour Blend
1 tablespoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
¼ cup almond meal, powdered milk or Dari Free milk powder substitute
3 eggs, room temperature
1 teaspoon cider vinegar
4 tablespoons agave nectar
⅓ cup shortening or margarine, room temperature
2 (6-ounce) cans crushed pineapple with juice
½ cup orange juice, warmed to 110 degrees
1 tablespoon + 1 teaspoon dry yeast
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