I have so much to share with you all. So many road trip pictures and so many good times. As much as I want to share the pictures, I have a million and one things to do before I get back to work tomorrow and editing those pictures isn’t one of them. But this bread recipe is! You lucky ducks.
One of my favorite things on the road is a good old fashioned peanut butter and jelly sandwich. But since gluten and I are not friends, before the trip I was looking for easy gluten-free bread recipes. Gluten-free bread is expensive ya’ll and most gluten-free bread recipes call for about 10 ingredients, none of which I keep on hand. So when I came across this recipe on Pinterest, (adapted from this recipe) I knew I had to give it a go.
- 3 eggs, separated
- 3 tablespoons sour cream
- 1/2 teaspoon brown sugar
- 1/8 teaspoon cream of tartar
- Pinch of salt
Preheat oven to 300 degrees. Grease bread pan with butter or coconut butter.
Whip the egg whites and cream of tartar in a large bowl with the cream of tartar until stiff peaks form. Set aside.
In a second bowl, mix the the sour cream, egg yolks, sugar, and salt until fully incorporated.
Gently fold one-third of the egg whites into the yolk mixture. Fold in the remaining whites. Be careful at this stage so you don’t deflate the whites.
Pour into loaf pan and bake for 30 minutes. Insert a tooth pick to ensure bread is cooked through. Cut and eat immediately. It’s best while still warm!
This bread baked up really pretty. But I must say, it’s no substitute for real bread. I think this would make a lovely breakfast smeared with a little jelly, but I won’t be taking it on the road. It’s delicious, but it isn’t the fluffy, slice-able, sandwich bread I was looking for. I’ll definitely be making this again, but I think I’ll be skipped the PB & J sandwiches for this road trip.
What are your favorite road trip snacks? Let me know in the comments!