Step 1

Using a stand mixer with paddle attachment, mix together gluten free flour, yeast, optional psyllium husk powder, baking powder, and salt on low speed until combined.

Step 2

Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.

Step 3

Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter.

Step 4

Grease a 9X5 or 9X4 baking pan. Pour into the pan and smooth top evenly with a spatula. Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.

Step 5

Set in a warm, draft-free place to rise until the bread reaches two-thirds to the top of the pan (do not let it go over this point because it rises more in the oven). This should take about 30-45 minutes. Meanwhile preheat oven to 350°F.

Step 6

Remove plastic and bake bread on middle rack for 40-45 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 205°F.

Step 7

Allow the loaf to cool for 5 minutes in the pan and then remove to a cooling rack. Allow bread to cool completely, at least 2-3 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.

Step 8

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