Soft Gluten-Free Sandwich Bread

In measuring cup, measure & warm Water (1 1/2 cups) to just above body temperature - it should be warm to the touch. Stir in Honey (3 Tbsp) and add Active Dry Yeast (2 tsp) last. Set-aside & let proof for approx. 10 minutes.

Combine Gluten-Free All-Purpose Flour (3 cups), Xanthan Gum (1 tsp), Baking Powder (1 1/3 Tbsp), and Salt (1 tsp) in a small bowl.

Combine Apple Cider Vinegar (2 tsp), Olive Oil (4 Tbsp), and Eggland's Best Classic Eggs (2) in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.

Add in the proofed Yeast Mix and mix again for just a few seconds.

Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!

If necessary, oil and flour your 9x5 Loaf Pan or spray with non-stick coating. I use USA pans and do not need to coat them.

Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.

Preheat your oven to 375 degrees F (190 degrees C).

Bake for approx. 35-45 minutes. If the crust is darkening too quickly, you can cover it with foil with tent open ended and return to baking until done.

Unlike regular bread, Do NOT let the loaf sit in the pan to rest. Carefully remove loaf from the oven - Within 1-2 minutes, gently turn it out onto its side onto your cooling rack.

Allow to cool completely before attempting to cut into slices.