In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This step ensures your yeast is alive and ready to work its magic.

In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed.

In a separate bowl, whisk the eggs, olive oil, and apple cider vinegar. Once the yeast mixture is frothy, add it to the wet ingredients and stir well.

Gradually add the wet ingredients to the dry ingredients, stirring until a thick, sticky dough forms. Gluten-free bread dough is much wetter than traditional dough it should resemble a thick batter rather than something you’d knead by hand.

Line your loaf pan with parchment paper, leaving some overhang for easy removal. Spoon the dough into the pan and smooth the top with a spatula.

Cover the pan with a clean kitchen towel and let it rise in a warm spot for 30–40 minutes, or until the dough has nearly doubled in size.

Preheat your oven to 375°F. Once the dough has risen, place the loaf in the oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper to lift the loaf onto a wire rack to cool completely. This step is key for the best texture, resist the urge to slice it while it’s hot!