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.

Note: Gluten-free flours and baking can be sensitive to measurements and environmental factors. Experiment with different brands of flour blends, and be sure to measure accurately. If you prefer a different type of sweetener or oil, feel free to make substitutions based on your dietary preferences.

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