Begin by combining ¼ cup of warm water with honey in a small bowl. Stir in 2 ¼ teaspoons of active yeast and let it sit for about 10 minutes until frothy.

In a large mixing bowl, whisk together 2 cups of rice flour, ¾ cup of tapioca starch, ½ cup of sorghum flour, 1 teaspoon of xanthan gum, and 1 teaspoon of salt.

Combine the frothy yeast mixture with the dry ingredients. Add ¾ cup of warm water, 2 tablespoons of light olive oil, 2 room temperature eggs, and 1 tablespoon of apple cider vinegar.

Use a mixer to beat the batter on medium speed for 1-2 minutes until smooth and slightly thickened.

Pour the batter into a parchment-lined loaf pan, smooth the top, and tap the pan on the counter a few times.

Place the loaf pan in a warm area and allow it to rise for about 1 hour.

Preheat your oven to 350°F (180°C) while the dough rises.

Once the bread has risen, bake for 45-60 minutes, until the internal temperature reaches 200°F (93°C).

Allow the bread to cool in the pan for 5 minutes before transferring to a cooling rack.