• Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with foil or parchment and spray with cooking spray.
• To a bowl, add gluten free 1-to-1 baking flour, baking powder, and salt. Whisk to combine.
• In a separate bowl, whip up the egg yolks with a hand mixer until fluffy. Mix in milk and oil and continue to beat until well-integrated.
• Add dry mixture into the wet and mix well with hand mixer, until relatively smooth. Set aside.
• Separately, whip up the egg whites to medium peaks. (Again, I use a hand mixer to do this.)
• Using a rubber spatula, gently fold the whipped egg whites into batter—but don’t over-mix! (This is going to help the bread rise and maintain its lift without yeast or gluten.)
• Transfer batter to prepared loaf pan and bake for about 45-60 minutes, until a toothpick comes out clean.
• Allow to cool completely before slicing and enjoying!

Storage:

• Store in a zip-top bag or airtight container at room temperature for 5-7 days (or longer). In hotter or more humid climates, you may want to store in an airtight container in the fridge.
• I have not personally tried freezing this recipe, but I think it should freeze and thaw just fine! Simply store cut slices/loaf in an airtight container in the freezer.