Step 1

Proof Yeast – Place 2/3 cup warm non-dairy milk (95F to 105F), active dry yeast, and sugar in a small bowl and whisk together. Let the mixture sit for 5 minutes. It should start to bubble. Set aside.

Step 2

In a large mixing bowl or stand mixer bowl, whisk/sift together the flour, baking powder, xanthan gum and salt. Add the yeast mixture, oil and vinegar to the dry ingredients and mix well. Add 1/2 cup warm water until a soft sticky dough forms, similar to pizza dough. If the dough seems too dry (depending on the brand of flour), mix in extra water only as needed (2 Tablespoons to 1/2 cup should be enough).

Step 3

Using the dough hook, knead the dough for 5 minutes in the stand mixer on medium speed.

Step 4

If the dough is sticky, that’s ok! Place the dough straight into a parchment lined 8”×4” or 9”×5” bread pan. Spread dough in the pan with wet hands. (see notes blog for dutch oven option)

Step 5

Cover the pan with a cotton towel and place in a warm place until the dough has doubled in size or about 70 to 90 minutes. It may take longer if the environment is cold or too dry. (See notes for tips.)

Step 6

After the dough has risen, gently score the top with a serrated knife, dust with flour and bake in a preheated oven at 350°F for 35 to 55 minutes (internal temperature needs to reach 205F to 212F). If desired, brush the loaf with 1 Tablespoon melted vegan butter 10 minutes before done.

Step 7

Let bread cool on the counter for 10 to 15 minutes before slicing.