1. Prepare the Pan: Grease a standard 9×5 inch loaf pan generously with non-stick spray or butter. (For a taller loaf, you can use a smaller 8×4 pan, but 9×5 is standard).

2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten-free flour, sugar, instant yeast, baking powder, and salt.

3. Add Wet Ingredients: With the mixer on low, pour in the warm water, oil, eggs, and apple cider vinegar.

4. The ‘Squishy’ Beat: Increase the speed to medium-high and beat for 3–5 minutes. This is critical! Unlike wheat bread, you want to beat air into this batter to help it rise and create a fine structure. The dough will look like thick, sticky cake batter.

5. Transfer & Smooth: Scrape the dough into the prepared loaf pan. Dip a spatula or your fingers in warm water and smooth the top of the loaf into a nice dome shape.

6. Rise: Cover loosely with greased plastic wrap or a shower cap. Place in a warm, draft-free spot for 30–45 minutes. The dough should rise just above the rim of the pan. (Do not let it over-rise, or it might collapse in the oven).

7. Preheat: While the bread rises, preheat your oven to 350°F (175°C).

8. Bake: Bake for 30–40 minutes. The top should be golden brown and the internal temperature should reach 205°F–210°F (96°C–99°C).

9. Cool (Patience required!): Remove from the oven and let cool in the pan for 5 minutes. Then, turn it out onto a wire rack to cool COMPLETELY before slicing. Cutting it while warm will release the steam and make the bread gummy.