Activate Yeast Mixture:

Stir 2 tbsp honey into 1/4 cup warm water (100°F (40°C)/37°C) until dissolved. Add 4.5 g active yeast and let rest for 10 minutes until foamy.

Whisk Dry Ingredients:

In a large bowl, whisk 260 g rice flour, 80 g tapioca starch, 60 g sorghum flour, 4.5 g xanthan gum, and 2 g salt until combined.

Combine Wet and Dry:

Pour the yeast mixture, 1 1/4 cups warm water (100°F (40°C)/37°C), 1/4 cup light olive oil, 3 room-temperature eggs, and 1 tbsp apple cider vinegar into the dry ingredients.

Beat Batter:

Using a hand or stand mixer, beat the batter for 1-2 minutes, pausing to scrape down the bowl sides once. The consistency should be like a thick batter.

Transfer to Loaf Pan:

Transfer the batter to a parchment-lined loaf pan. Tap the pan firmly on the counter a few times to settle the batter into the corners.

Let Batter Rise:

Set the pan in a warm spot to rise for about 1 hour. Check at 45 minutes; the loaf's center should rise no more than 1/4 inch above the pan rim.

Preheat Oven:

Preheat the oven to 350°F (175°C).

Bake Bread:

Bake without a cover for 45-60 minutes. The bread is done when an instant-read thermometer inserted in the center reads at least 200°F (95°C).

Cool Bread:

Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.