Activate: Mix the warm water, sugar, and yeast. Let it sit for 5 minutes until it gets foamy.
Mix: In a bowl, combine all the dry ingredients. Add the wet ingredients and the activated yeast mixture.
Beat: Use a mixer for 3 minutes or mix by hand until everything is well combined. The dough will be more like a thick batter than traditional bread dough.

Rise: Transfer the mixture to a greased loaf pan and let it rise in a warm place for 45–60 minutes, or until it doubles in size. Cover with a towel to keep it from drying out.
After rising, brush the top with melted butter for an extra delicious crust.
Bake: Preheat your oven to 350°F (180°C) and bake for 50–60 minutes, until golden brown.

Let the bread cool completely before slicing! If you cut it while it’s hot, it will get dense.
Pro tip: To keep the bread from drying out while baking, place an oven-safe dish with water in the oven.

If you’re making bread for the whole week or only one person in your family eats gluten-free bread, this bread freezes really well. Just slice it before freezing, so you can take out only what you need. Reheat in the oven at 480°F (250°C) for 10 to 15 minutes and it will taste freshly baked!