This is a recipe I’ve used for years, and it makes gluten-free bread that tastes sooooooooooo yummy! It is adapted from the recipe linked here, with a few changes and tips that I will include in my version below.
2 cups rice flour
1 cup tapioca flour
1 Tbsp xanthan gum
1 1/2 tsp salt
1 1/2 cup lukewarm water
2 Tbsp yeast
2 Tbsp honey or preferably coconut sugar (honey makes it brown faster)
2 Tbsp melted coconut oil
1 tsp apple cider vinegar
Mix flours, xanthan gum and salt in a mixer bowl. A mixer is very helpful as this dough gets very very tough to stir!
Measure out the water, add the yeast and honey, and let sit until slightly frothy.
Add the yeast mixture to the dry ingredients, then add the coconut oil, eggs, and vinegar. To keep the coconut oil from hardening from cold eggs, stir in the eggs first, then add the oil and vinegar.
Mix on high for 3 minutes, or hand stir approximately 200 times.
Put dough into a greased loaf pan.
With a wet finger, smooth the top of the dough in the pan.
Cut diagonal slashes every few inches across the dough.
Let rise, covered (you can use a dish towel), for 25 min until doubled.
Bake at 400 degrees for 40 minutes, then cool on a wire rack before slicing.
I used to always make this with honey, and the two pictures below show how brown it gets with honey– it browns very very fast with honey and is harder to get the cooking time right. I now prefer to make it with coconut sugar as it browns slower so you can cook it more evenly. The third picture below shows a loaf baked for the same amount of time– the only difference is the sweetener.