Step 1 Combine warm water, sugar, and instant yeast in a small bowl. Let sit for 5 to 7 minutes until the mixture becomes foamy.
Step 2 In a large mixing bowl, whisk together gluten-free flour blend, psyllium husk powder, xanthan gum, and salt until evenly combined.
Step 3 Add olive oil, apple cider vinegar, and eggs to the activated yeast mixture. Whisk until smooth.
Step 4 Pour the wet ingredients into the dry ingredients. Mix with a stand mixer fitted with a paddle attachment or a sturdy spatula for 3 to 4 minutes. The dough will be thick and sticky, similar to a thick batter.
Step 5 Transfer the dough into a greased 9x5-inch loaf pan. Smooth the top with a wet spatula. Cover with a damp towel and let rise in a warm place for 45 to 60 minutes, or until the dough reaches just above the rim of the pan.
Step 6 Preheat the oven to 375°F (190°C). Bake for 35 to 45 minutes until the top is golden brown and the internal temperature reads 205°F (96°C) on an instant-read thermometer.
Step 7 Remove from oven and let the bread cool completely on a wire rack for at least 1 hour before slicing. This step is essential — cutting too early will result in a gummy interior
