Step 1

Turn the light on in your oven. (This will help the oven become warm enough for rising.)

Step 2

Place the paddle attachment on your stand mixer, and add to the mixing bowl the dry ingredients: gluten free flour, yeast, psyllium husk powder, baking powder and salt. Combine on low.

Step 3

Add the liquids: aquafaba, maple syrup, oil and water (being sure your water is the right temperature to activate the yeast). Mix on low until everything is combined.

Step 4

Bump up the speed to medium and mix for 2.5 minutes. Scrapes the sides of the bowl and mix for another 2.5 minutes on medium.

Step 5

Grease your bread pan with non-stick spray thoroughly.

Step 6

Pour the batter into your pan. Smooth the top of the batter if necessary.

Step 7

Measure your plastic wrap and spray the side that will be facing down with more non-stick spray before placing it on top. This will help it not stick when the batter rises.

Step 8

Place the covered pan in your oven with the light on for 45 minutes, or until it has doubled/reaches near the top of your pan.

Step 9

Take it out of your oven and preheat oven to 350 degrees F.

Step 10

Take plastic wrap off and place bread in the middle of the oven and bake for 40-45 minutes.

Step 11

If the top starts to brown too much, place a piece of aluminum foil over the top.

Step 12

If you want to ensure the bread is done in the middle, place your instant read thermometer in the center of the bread. It should read around 205 degrees F.

Step 13

Remove the bread from the oven.

Step 14

Allow the bread to cool in the pan for 5 minutes.

Step 15

Afterwards, turn the bread over onto a cooling rack and cool completely before slicing.

Step 16

Best enjoyed fresh/day of.

Step 17

See the post above for storing options.