Gluten & Dairy Free Miracle Sandwich Bread - cooking recipe

Ingredients

Yeast Ingredients
3 tablespoons honey
1 1/4 cups warm water (between 110 - 115 degrees F)
2 3/4 active dry yeast (NOT instant yeast)
Wet Ingredients
3 eggs, at room temperature
3 tablespoons olive oil
2 teaspoons apple cider vinegar
Dry Ingredients
2 cups brown rice flour
1/2 cup tapioca starch
1/2 cup arrowroot
1/2 cup blanched almond flour
2 3/4 teaspoons xanthan gum
1 1/4 teaspoons sea salt

Preparation

In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
Using a heavy duty mixer, combine the dry ingredients.
In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).
Pour dough into a parchment lined and well greased 9 x 5\" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven.
Remove loaf from pan and allow it to cool on a wire rack.
Enjoy it!