Preheat oven 350
3 cups organic gluten free flour blend (namaste. Amazon)
1 tablespoon organic pyllum husk flour
1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1 1/2 cups warm water (110 degrees)
2 1/4 teaspoons yeast (Caputo. Amazon)
1 teaspoon coconut sugar (or any other powdered sweetener)
1/4 cup organic maple syrup
6 tablespoons aqua faba (liquid from garbanzo beans)
1/4 cup vegan butter, melted
First thing is to do is to proof the yeast. In a measuring cup, measure 1 1/2 cups of warm water (110°). Add the 2 1/4 teaspoons powdered yeast and the 1 teaspoon coconut sugar. Allow to sit for 10 – 15 minutes.
Now put all the dry ingredients into a large mixing bowl.
In a separate bowl add the aqua faba, melted vegan butter and maple syrup and the proofed yeast mixture.
With the paddle attachment on your mixer blend the dry ingredients on low until well combined.
Make a well in the dry ingredients and add the wet ingredients. On medium mix the dough for about 5 minutes, stopping to scrape the sides.
In a bread pan, line it with parchment paper. Spray organic olive oil on the parchment paper. Spread the bread dough out evenly in the bread pan. Press it down evenly in the pan. Spray a piece of Saran Wrap and place sprayed side down on top of the bread pan.
Allow to raise in a warm place until it reaches the top of the bread pan.
Approximately 40-45 minutes to raise.
When it is done raising bake in the middle part of the oven 40-45 minutes.
If looking too brown cover the top with parchment paper.