Gluten & Dairy Free Miracle Sandwich Bread

In a small mixing bowl, combine the agave and the warm water; mix until the agave is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!

Using a heavy duty mixer, combine the dry ingredients.

In a separate mixing bowl, whisk together the eggs, oil, water, and vinegar.

When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).

Pour dough into a well greased 9.5 x 5.5" (or 9 x 5") bread pan and cover with plastic wrap. Allow to rise for an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the hour of rising is up, preheat your oven to 375 degrees (F). When the oven is up to temperature, place loaf in oven and bake for about 35 minutes.

Remove loaf from pan and allow it to cool on a wire rack. The loaf must be completely cooled before being cut into (if you can stand to leave it alone for that long!).

Enjoy it!