1 1/2 cups rice flour
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup almond meal
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast (2 1/4 teaspoons)
1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon cider vinegar
2 eggs, beaten
Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).
Whisk together your dry ingredients.
Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey, cider vinegar and eggs and beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.
Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).
Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.
Preheat your oven to 350ºF.
When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.
If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Cool on a wire rack.