Combine the warm water (105–110°F / 40–43°C), sugar, and instant yeast in a large bowl or stand mixer bowl. Stir and let sit for 5–8 minutes until foamy. If it doesn't foam, your yeast is dead — start with fresh yeast before proceeding.

In a separate bowl, whisk together the white rice flour, tapioca starch, potato starch, psyllium husk powder, and salt. Whisking distributes the psyllium husk evenly — pockets of un-mixed psyllium will create gummy streaks in the finished loaf.

Add the eggs, oil, and apple cider vinegar to the yeast mixture. The vinegar isn't just flavor — its acidity strengthens the psyllium gel structure and gives the bread a better rise and crumb. Mix briefly, then add the flour blend all at once.

Beat on medium speed for 2–3 minutes (or vigorously by hand for 3–4 minutes). The batter will thicken noticeably as the psyllium husk hydrates — you'll see it transform from loose to a thick, sticky, paste-like dough. This is the psyllium gel forming. Don't add more flour.

Lightly grease the loaf pan with oil or cooking spray. Scrape the dough into the pan and smooth the top as evenly as possible with a wet spatula — a smooth top prevents the crust from cracking unevenly. GF dough doesn't need pre-shaping the way wheat dough does.

Cover loosely with oiled plastic wrap (so it doesn't stick to the rising dough) and set in a warm spot. A turned-off oven with the light on holds around 80°F (27°C) — ideal. Rise time is 60–90 minutes. Watch the dough, not the clock: you want it to dome 1 inch over the pan edge.

Preheat oven to 375°F (190°C). Optionally, score the top with a wet knife or lame — a single long slash down the center helps control where the bread opens and prevents random cracks.

Bake for 45–50 minutes. The loaf is done when the internal temperature reads 205–210°F (96–99°C) on an instant-read thermometer. The crust will be golden brown. Don't trust color alone — GF loaves can look done on the outside while the center is still gummy.

Remove from pan and cool on a wire rack for at least 2 hours before slicing. This is non-negotiable. The psyllium gel continues to set as it cools — cutting early will give you a gummy, collapsed crumb. It feels torturous to wait, but it's the difference between a beautiful loaf and a disappointing one.

375°F (190°C) — at least 20 minutes

45–50 minutes until internal temp reaches 205–210°F (96–99°C)

Wire rack, 2 hours minimum before slicing