Preheat the oven to 350 degrees. Grease and flour a glass loaf pan.
In a large bowl, whisk together all of the dry ingredients.
In a second bowl, whisk together all of the wet ingredients. Add the wet ingredients into the dry ingredients and stir well to combine. Let the batter rest for 10 minutes. This allows the wet ingredients to fully hydrate the gluten free flour and will make the batter thicken slightly.
Pour the batter into your prepared pan. Use a spatula to smooth out the top into an even layer. Bake for 55-65 minutes or until the edges just start to pull away from the pan and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack before serving.
View the recipe instructions at Catching Seeds
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