Step 1

In a bowl filled with warm water, place your eggs (shell on) for 5-10 minutes, to bring them up to room temperature while you get your stand mixer and measure out the rest of your ingredients.

Step 3

In a stand mixer fitted with the dough hook, pour all of your ingredients: gluten-free flour, fast rising instant yeast, psyllium husk powder, baking powder, salt, eggs, canola oil and honey. (Use a digital instant read thermometer to make sure your water is the right temperature. If it's too hot, it can kill the yeast!)

Step 5

Mix the dough slowly until it starts to come together, around 1 minute.

Step 7

Then turn the speed to high and mix for 2.5 minutes.

Step 9

Stop, and use a spatula covered in non-stick spray to scrape the sides and the bottom and make sure everything is incorporating.

Step 11

Turn the mixer to high again and beat for another 2.5 minutes.

Step 13

Spray a 9x5 bread loaf pan with non-stick spray. Spray your spatula with non-stick spray and pour the sticky batter into the greased pan. Wet or grease your hands and press the dough into the pan evenly, until it's flat and smooth.

Step 15

Measure your cling wrap and and spray it with non stick spray. Place the non-stick spray side down on the pan and tightly cover it.

Step 17

Take a mug and place 1 cup of water in it. Microwave on high 2-3 minutes.

Step 19

Quickly open the microwave door and add your bread pan. You want to trap the hot, moist air from the hot water and to aid your bread rising in your microwave. This small environment will be the perfect place to proof your dough and let it rise.

Step 21

Set a timer for 45 minutes. Proofing time will vary based on the humidity and temperature of your kitchen. You'll know it's done rising when it's just about risen to the top of the pan.

Step 23

Preheat your oven to 350 degrees. When oven is ready, take cling wrap off the bread and place it on the middle rack inside your oven.

Step 25

Bake for 45 minutes, or until your digital thermometer reads between 205-210 degrees F, when placed in the middle of your loaf.

Step 27

Take out of the oven and allow it to cool in the pan for five minutes. During that time, brush the top with a stick of butter.

Step 29

Afterwards turn out onto a cooling rack and remove from the pan to finish cooling.

Step 31

Cut into slices and enjoy.

Step 33

Best enjoyed day of. Can keep in an airtight container for 24 hours room temperature. After that, in the fridge for the following day. After that, it is best sliced and kept frozen, with parchment paper between each slice. When needing one, take out a slice and toast to your liking to thaw.