¼ cup unsweetened gluten and dairy free milk substitute of choice
½ cup chopped pecans
Preheat oven to 350 degrees F. Grease a loaf pan and set aside.
In a mixing bowl, whisk together brown rice flour, sorghum flour, potato starch, oats, baking soda, baking powder, salt, cinnamon, and xanthan gum. Mix together the remaining ingredients, except pecans, in another bowl. Mix wet and dry together, then stir in pecans.
Pour batter into loaf pan. Bake 50-60 minutes at 350 degrees until done. Remove bread from pan and place on cooling rack to cool.
Divide cooled bread into the number of indicated freezer bags.
To serve: Thaw. Eat at room temperature or heat through.
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