Begin by lightly spraying an 8×4 or 9×5-inch bread loaf pan with cooking oil.

In your Kitchenaid mixer fitted with the paddle attachment, combine the dry ingredients: gluten-free flour, xanthan gum, yeast, cream of tartar, sugar, and salt.

Gradually add the warm milk, softened unsalted butter, and apple cider vinegar to the dry mixture. Mix until the dough comes together into a smooth batter.

Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Scoop the dough into the prepared loaf pan and smooth out the top with a wet rubber spatula.

Cover the pan with plastic wrap and let the dough rise for 60 minutes.

Preheat your oven to 375°F.

Once the dough has risen and doubled in size, place it in the preheated oven. Bake for about 45 to 60 minutes, until golden brown.

To confirm it's done, tap the bottom; it should sound hollow.

Let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack.

Allow it to cool completely before slicing.