1 3/4 cup warm almond milk
2 Tbsp. organic brown sugar
1 pkt. (2 ¼ tsp.) active dry yeast
3 cups gluten-free oat flour
1/2 cup white rice flour
1/2 cup tapioca starch
3 Tbsp. flax meal
1 tsp. salt
1/2 tsp. baking powder
3 Tbsp. oil (vegetable, light olive, or other neutral oil)
1 tsp. apple cider vinegar
To warm almond milk, add brown sugar, and yeast. Stir gently, and set to the side. To a bowl, add oat flour, rice flour, tapioca starch, flax meal, salt, and baking powder. Stir well. Add the yeast mixture, oil, and apple cider vinegar. Stir until well combined. Pour into a greased 8×4 inch loaf pan, and spread smooth. Cover and let rise for an hour (be sure not to let the loaf rise higher than the top of the pan). Bake at 350 degrees Fahrenheit for 55 minutes- 1 hour. Let cool in the pan for a bit, and then remove from the pan to cool completely before slicing. Makes one loaf.
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