Spray a standard 8×4-inch loaf pan or baguette pan with gluten-free nonstick cooking spray.

Place all of the ingredients into a large mixing bowl. Mix together for 3 minutes using an electric stand mixer or hand mixer.

Place the dough in the prepared loaf pan and cover with plastic wrap. (Or, if you are making baguettes, divide the dough in half. Lay each half out onto a piece of parchment paper sprinkled heavily with sweet rice flour or tapioca flour. Using the parchment as a tool, roll the bread into a cylinder shorter than the pan by 2 inches. Roll the bread onto the baguette pan.)

Allow to rise for 40 minutes or until doubled in size.

Preheat the oven to 350ºF. Bake for 40 minutes or until the internal temperature reads 120ºF when measured with an instant-read thermometer.

Remove the bread from the pan.

Allow to cool completely before slicing.