Grease a metal loaf pan or line it with parchment paper. (See note about pan size.)
Whisk the dry ingredients together in a large bowl.
Add the wet ingredients and mix well. A stand mixer works great for this. If you don't have a stand mixer (The batter is probably too thick for a hand mixer.), whisk the wet ingredients together and then mix them well into the dry ingredients. Batter will be very moist.
Scrape batter into prepared pan. Allow to rise in a warm place for an hour.
Bake in a preheated 350F oven for 40 minutes or until an instant-read thermometer reads 190°F (88°C) when inserted into the centre.
Water temperature is important when you're baking with yeast. If it's too hot or too cold, it will destroy the effectiveness of the yeast. The water should just be comfortably warm to touch, about 115°F (46°C).
This bread is incredibly easy to make with a stand mixer, as you can see from the video. Gluten free bread doesn't need the kneading that develops the gluten in the usual wheat breads. You just need to make sure your ingredients are very well combined.