1 heaping tablespoon active dry yeast
3 tablespoons of granulated sugar
1 1/4 cup warm water
2 1/4 cup Divided Sunset gluten free flour
3/4 cup almond flour
2 teaspoons xanthan gum
4 teaspoons gluten free oat fiber
1 teaspoon whey protein isolate
2 tablespoons ground golden flax meal
1/2 cup coconut flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
4 large eggs
Grease a 9 x 5 inch loaf pan. Preheat oven to 375 degrees.
In a small bowl add the yeast, granulated sugar and warm water (100 degrees) and mix well and allow to rest until it begins to form a creamy foam ( 5 to 10 minutes).
Using a stand mixer bowl add gluten free flour, baking powder, salt, almond flour, xanthan gum, oat fiber, whey protein isolate, golden flax meal, and coconut flour. When the yeast mixture is ready, add to the the dry ingredients along with the vegetable oil and 4 large eggs. Turn on mixer and on low speed and mix until well incorporated. About 2 minutes. (Mixture should be slightly wet and sticky.
Remove mixture from bowl and place into your greased 9 x 5 inch loaf pan. Press the mixture down so its completely even across the entire loaf pan and allow to rest in a warm place until the dough has risen to just before the top of the pan or even with the top. (About an hour).
Once the dough has risen, spray or brush the top of the bread with vegetable oil, melted butter or olive oil with a light coating to help browning during baking.
Place bread into a 375 degree oven on the middle rack and bake for 25 to 30 minutes or until an internal temperature of 175 to 180 degrees.
Check the bread half way through the baking and if the top is browning too quickly place a piece of baking parchment paper over the top of the loaf.
Remove from oven and allow the bread to rest for 10 minutes before removing from the pan. Remove from pan and place onto wire rack and completely cool before cutting.