The result of wanting a healthier gluten free bread that wasn't heavy and stodgy.
Using a stand mixer, blend the dry ingredients on low speed to combine.
Spoon the dough into two loaf pans that have been sprayed with canola oil. Smooth the top with a wet spatula.
Drizzle with olive oil and carefully brush to cover the top of the bread (you can then smooth any lines out with your spatula).
Lay out a piece of plastic wrap and lightly spray with canola oil. Place this lightly (oiled side down), over the dough, and set to rise in a warm place until doubled in size. (I have a container that is large enough to cover the pans as the bread rises, so do not use the plastic wrap, now.)
Bake for 35 minutes.