Homemade Vegan Gluten-Free Bread

In a small bowl, mix water, maple syrup, and instant yeast. Cover with a warm towel and let sit for 5-10 minutes until foamy.

In another bowl, combine gluten-free flour mix, oat flour, baking powder, and salt. Set aside.

In a mixing bowl, whip aquafaba and lime juice with a stand mixer's whisk attachment until stiff peaks form. Note that this will take about 4-5 minutes.

Transfer the aquafaba foam to a bowl because this bowl will be used for the bread dough.

Switch the mixer attachment to a paddle and add the yeast mixture and dry ingredients. Mix well.

Now add the canola oil and mix well, then add the apple cider vinegar.

Mix at medium-high speed for 2-3 minutes until the dough is smooth but wet and sticky.

Gently fold in the aquafaba foam on low speed, being careful not to overmix.

Grease a 9x6 inch loaf pan and transfer the dough into the pan. Cover with a warm kitchen towel and let rise for 20-30 minutes.

Preheat the oven to 175 degrees Celsius and bake for about 50-60 minutes after the dough has rested. If the crust darkens too quickly, cover with aluminum foil.