Prep the Loaf Pan: Start by greasing a 4x9” loaf pan or lining it with parchment paper. This step helps prevent the bread from sticking and ensures easy removal after baking.

Mix the Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, 1-to-1 gluten-free flour, xanthan gum, baking powder, flax meal, brown sugar, and salt. It’s important to thoroughly mix these dry ingredients so that everything is evenly distributed.

Combine the Wet Ingredients: In another bowl, whisk together the potato flake starter, warm milk, coconut oil, and eggs. Make sure the milk is at room temperature or slightly warm, as this helps activate the yeast and ensures a good rise.

Form the Dough: Slowly add the wet mixture into the dry ingredients, stirring with a wooden spoon or using the paddle attachment on your stand mixer. The dough will be wetter than traditional bread dough, which is normal for gluten-free recipes. The consistency should be thick, smooth and batter-like.

Bread Rise: Pour the dough into the prepared loaf pan and smooth the top. Cover with plastic wrap and let the dough rise in a warm place for 10-13 hours, or until it reaches the rim of the pan. For the best results, keep the room temperature around 70-75°F during this fermentation process.

Bake the Bread: Preheat your oven to 375°F. Bake the loaf for 40-50 minutes, or until the internal temperature reaches 190-200°F. If the top starts browning too quickly, cover the loaf with foil halfway through baking. The goal is to achieve a golden-brown crust without over-browning.

Cool and Enjoy: Once baked, remove the loaf from the pan and cool on a rack. Let it cool completely before slicing to avoid a gummy texture inside.