• In a small bowl, combine the warm water, sugar (or honey), and yeast. Stir gently and let it sit for 5–10 minutes until frothy.
• In a large mixing bowl, whisk together the gluten-free flour and salt.
• In a separate bowl, whisk the eggs (or flax eggs), olive oil (or melted butter), and apple cider vinegar.
• Add the yeast mixture and wet ingredients to the dry ingredients. Mix with a stand mixer (using a paddle attachment) or a hand mixer for 2–3 minutes until the dough is smooth and sticky. Gluten-free dough will be more like a thick batter than traditional bread dough.

Let the Dough Rise:

• Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 45–60 minutes, or until it has doubled in size.
• Preheat the Oven:
• Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
• Pour the dough into the prepared loaf pan. Smooth the top with a wet spatula or your fingers.

Second Rise:

• Let the dough rise again for 20–30 minutes while the oven preheats.

Bake

• Bake the bread for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
• Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.