Can I swap the sugar for something healthier?

Totally, coconut or maple sugar are solid choices, but the texture might get a bit less fluffy. Adjust expectations, but it’ll still taste good.

Do I need a stand mixer?

Nope! I always just use a big bowl and a whisk. Messy hands add love, right?

Either you cut it while still hot or you left out the eggs. Patience, my friend, patience.

Yes! Use any plant milk. Almond, oat, or even soy. It barely makes a difference in taste.

About an inch works best for snacking or toasting. Too thin and it’ll break (trust me, I’ve made this mistake!).

Scale

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Preheat the oven to 350°F (175°C).
Grease a standard loaf pan or line with parchment paper.
In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
In another bowl, combine the eggs, oil, vanilla extract, and plant milk. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40-45 minutes or until the top is golden and a tester comes out clean.
Let cool in the pan for 15 minutes before transferring to a cooling rack.

For fluffiest bread, ensure eggs and milk are at room temperature. Avoid overmixing the batter.