Whisk together the milk, yeast, and 1 tablespoon of sugar. Let sit until the yeast has proofed (almost double in size with a head of foam about 1 inch thick), 5 – 10 minutes.

Grease a 9.25 by 5.25 by 2.75 inch loaf pan with oil. Sprinkle in some sweet rice flour, coat the pan, and tap out the excess.

Whisk the rice flour, tapioca starch, sweet rice flour, psyllium husks powder, salt, and remaining 2 tablespoons of sugar. Add the proofed yeast mixture, eggs, and oil, and whisk until smooth and lump free. Pour into the prepared pan, cover with a clean tea towel and let rise in a warm, draft free environment for 20 or 25 minutes or until the batter comes almost to the top of the pan. Preheat the oven to 375 while the bread is rising.

Bake the bread for 30 – 40 minutes or until golden brown. Let cool in the pan then remove to a wire rack to finish cooling.