INSTRUCTION

1. Activate the Yeast:  In a small bowl, combine warm water and maple syrup (or agave nectar). Sprinkle the active dry yeast over the mixture and let it sit for about 5-10 minutes, or until the yeast becomes frothy.
2. Prepare the Dry Ingredients:  In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, almond flour, tapioca flour, xanthan gum, and salt.
3. Combine the Ingredients:  Create a well in the center of the dry ingredients and pour in the activated yeast mixture, olive oil, and apple cider vinegar.
4. Mix the Dough:  Use a wooden spoon or mixer to combine the ingredients until a smooth and sticky dough forms. The dough will be thicker and stickier than traditional wheat dough.
5. First Rise:  Grease a 9×5-inch loaf pan with oil or cooking spray. Transfer the dough to the pan and smooth the top with wet hands or a spatula. Cover the pan with a clean kitchen towel and let the dough rise in a warm, draft-free place for about 1 to 1 ½ hours, or until it has doubled in size.
6. Preheat the Oven:  Preheat your oven to 375°F (190°C).
7. Bake the Bread:  Once the dough has risen, place the loaf pan in the preheated oven and bake for approximately 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool and Slice:  Remove the bread from the oven and carefully transfer the loaf from the pan to a wire rack. Let it cool completely before slicing.
9. Enjoy:  Slice and enjoy your homemade Gluten-Free Vegan Bread. Savor the soft texture and wonderful flavor, knowing that you’ve created a nutritious and allergen-friendly option.