2 1/2 teaspoons dry yeast

1 cup milk (cow, soy or rice)

2 tablespoons sugar, divided

2 1/2 cups Carol's Flour Blend

2 teaspoons xanthan gum

1 teaspoon salt

1 teaspoon Ener-G egg replacer

2 large eggs or 1/3 cup flax mix

3 tablespoons canola oil

1 teaspoon cider vinegar

Combine yeast, 2 teaspoons of the sugar, and warm (110°F ) milk. Set aside to foam for 5 minutes.

In large bowl of heavy-duty, tabletop mixer (300 watts or more) using beaters (not dough hooks), combine remaining ingredients (plus remaining sugar) and yeast mixture.

Blend ingredients on low, then at medium speed for 2 minutes, scraping down sides of bowl with spatula as necessary. Place dough in greased 8 x 4-inch nonstick pan. Smooth top of dough with wet spatula. Cover and let rise in warm (75-80˚) place until dough is level with top of pan (approximately 30-40 minutes).

Bake at 375º for 50-55 minutes (do not underbake). Cover with foil after 10 minutes to prevent over-browning. Tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing with an electric knife or serrated knife. Makes a 1-pound loaf. Serves 10.

Raisin Bread: Add 1 cup raisins, 1 tablespoon brown sugar, and 1 tsp. cinnamon. Bake as directed.