In my studies on the science of gluten-free baking I learned that egg white powder can enhance gluten-free breads because of the protein content. I usually use fresh egg whites, but because I make so much bread, as my husband is a bread lover, I hate to have those egg yolks go to waste. There is just so much custard one can consume!
The trick to successfully creating soft or stiff peaks from egg whites is to have the egg whites at room temperature. If you’re in a hurry and don’t have them already set out, egg white powder is a great alternative.
Though another trick is to microwave them a tiny bit at a time, about twice at intervals of 10 seconds. They still may a bit cold but whipping them up in your mixer on a high speed will get them to room temperature in no time.
If you are looking a gluten-free powdered version, El Peto Products – “your gluten-free experts” makes a gluten-free egg white powder. It is made in gluten-free facility, too!
1 T egg white powder + 2 T water equals 1 egg white.
I find that adding 2 Tablespoons of water makes it a bit runny and usually use 1 Tablespoon of water per tablespoon powder in my bread recipes.
Barry Farms’ makes an egg white powder, but I called them and they said it was not gluten-free, though the list of ingredients do not show any glutenous items. Perhaps there is much cross-contamination? Not really sure.