activate the yeast: in a large mixing bowl, whisk together the warm water (around 110°F) and honey. sprinkle the yeast over the top, give it a quick stir, and let it sit for about 5–10 minutes, until it looks foamy and bubbly on the surface. this means the yeast is alive and ready.

mix the wet ingredients: add the eggs, greek yogurt, olive oil, and apple cider vinegar. whisk well until everything is smooth.

add the dry ingredients: stir in the gluten-free flour and salt. using a hand mixer with beaters or dough hooks, mix on medium speed for 2–3 minutes. if mixing by hand, use a sturdy spatula and stir vigorously for about 3–4 minutes. the batter should be thick, smooth, and slightly sticky — not pourable like cake batter but not stiff like traditional dough.

transfer + rise: grease your 1 lb loaf pan (or a standard 9x5 pan). scoop the dough in, smoothing the top with a spatula. cover loosely with a towel or plastic wrap and let it rise in a warm, draft-free spot (around 80°F if possible) for 45–60 minutes, until it looks puffy and about 1 inch higher. you can add some seeds for topping like we did if you want!

bake: preheat your oven to 350°F. if you want a golden top, lightly brush the surface with a little olive oil or a beaten egg. bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean. (ceramic pans like caraway’s may finish slightly faster, around 39-40 minutes, so start checking early.)

cool completely: let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing. cutting too soon can make gluten-free bread gummy inside, so this step is key! see post for storage and reheating tips!