Begin by putting the egg whites in a large measuring cup. Then, fill the cup with water until you have 3 3/4 cups

of liquid.

In a stand mixer, fitted with the paddle attachment, add the yeast to all the dry ingredients. Mix slightly. With

the mixer on low speed, slowly add the liquid. When all the liquid is absorbed, let the mixer run for another

minute. When the dough has come together, place in a bowl and cover with a towel. Let the dough rise for 2

hours. It will not double in size like the gluten breads will.

Next, flour a piece of parchment paper. Split the dough into two balls. Water your hands and try to smooth out

the surface. Cover with plastic wrap and let rise for another hour.

While the dough is rising, turn your oven on to 450 degrees and heat a pizza stone for 45 minutes. When ready

to put the bread in the oven, add a broiler tray filled with a couple inches of water in the bottom of the oven.

Dust the dough a little and score the top of the dough with a big X.

Slide the parchment paper with the dough on to the pizza stone. Cook for 45 minutes. Allow the bread to cool a

little.

Serve and enjoy!