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Ingredients
  

  • 2 1/4 cups water
  • 1/4 cup maple
  • 2 tablespoons active dry yeast
  • 1/4 cup olive oil
  • 1 tablespoon apple cider vinegar
  • 2 1/2 cups rice flour
  • 2 cups arrowroot starch
  • 1/4 cup flax meal
  • 1 tablespoon baking powder
  • 2 tablespoons guar gum
  • 1 tablespoon sea salt

Instructions
 

  • Warm water maple to 100 degrees. Add yeast, warm water and maple to the standing mixer and stir. Let stand for 10 minutes. If the yeast is foaming, it is activating.
  • Place oil and apple cider vinegar in a separate bowl.
  • In a separate bowl add brown rice flour, arrowroot, flax meal, baking powder, guar gum and sea salt.
  • Add oil and vinegar to a standing mixer bowl and mix on speed one for 30 seconds.
  • Slowly add in dry mixture to the wet mixture, scraping down the sides and bottom of the bowl as you go. Once all ingredients are added, mix on speed one for two minutes. It should be the consistency of soft-serve ice cream.
  • Scoop batter into greased loaf or muffin pans evenly. Smooth the surface.
  • Bake for 20-25 minutes, until you can stick a skewer in the middle of the bread and it comes out clean.
  • Cool completely on a cooling rack or serve warm.