- 1 cup warm almond milk (about 110ºF)
- 1/4 cup honey
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups Gluten-Free Flour Blend
- 1/4 cup avocado
- 2 eggs
Combine flour blend in large stand mixer bowl; beat with stand mixer on low speed, gradually adding yeast mixture until well combined. Add avocado and eggs; beat, scraping bowl occasionally, until well mixed. Increase speed to high; beat until batter is very smooth (about 3 minutes).
Cover, let rise in warm place 1 hour.
Grease 8×4-inch loaf pan. Stir dough; pour into pan, leveling top. Loosely cover with greased plastic food wrap; let rise until just above top edge of pan (20 to 30 minutes).
Meanwhile, heat oven to 350°F. Bake for 42 to 50 minutes or until top is golden brown. Remove bread from pan; cool completely on wire rack.