Grease and dust an 8×4 loaf pan with a small spoonful of coconut oil & sprinkle of gluten free flour. Heat oven to 200 degrees F.
Combine gluten free flour, salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter. You can use a spoon if you don't have an electric mixer.
The bread will take about 30 min. to rise to just below the top of the pan. Take the bread out carefully and set aside. Preheat your oven to 400 degrees F.
Place bread in preheated oven and bake for 1 hour to 1 hour 45 minutes. Tent tinfoil over the bread, if needed, to prevent the crust from darkening too much.
Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with coconut oil. Remove loaf from the pan to cool.
Mix everything in a bowl. Store in an airtight container in the refrigerator or freezer.
Use store bought gluten free flour to save time, but the recipe works best when using the gluten free flour blend I mention on this recipe card.