Using a heavy-duty stand mixer, combine flours, starches, xanthan gum, baking powder, and salt.

In a separate mixing bowl, whisk together eggs, oil, and vinegar.

In a small mixing bowl, combine honey and warm water. Mix until the honey is dissolved. Add yeast and stir gently to combine. Set a timer for 10 minutes so the yeast can proof.

When yeast is done proofing, add wet ingredients to dry and gently mix. Add yeast mixture. Using the stand mixer, mix on low speed for about 1 minute. Scrape down the sides of the bowl. Mix on medium speed for about 2 minutes until the dough is smooth. Stop the mixer and scrape down the sides of the bowl 1-2 times during this process.

Pour dough into a well-greased 9×5-inch loaf pan and cover with plastic wrap. Allow to rise for 1 hour. After about 30 minutes, remove the plastic wrap and let it finish rising, uncovered.

Preheat the oven to 375°F. Bake for 35-40 minutes, or until the internal temperature of the loaf reaches 206-208°F on an instant-read thermometer.

Remove bread from the oven and let rest in the pan for about 10 minutes. Carefully remove the loaf from the pan and place on a wire rack. Cool completely before slicing.

Freeze sliced bread within 24 hours. Place pieces of waxed paper between slices to prevent them from freezing together.