Add Wet Ingredients and Seasonings: Place the bread pan from your machine on the counter. Add the first seven ingredients in the order listed: apple cider vinegar, oil, room-temperature eggs, room-temperature water, room-temperature milk, salt, and sugar. Gently stir this wet mixture together.

Add Dry Ingredients: Carefully spoon the 17 ounces of Bob’s Red Mill 1:1 Gluten Free Flour on top of the liquid mixture, creating a “float” on top.

Use your finger or a spoon to make a small well or indent in the center of the flour. Pour the 1 tablespoon of active dry yeast into this well.

Program Your Bread Machine: Place the pan into your machine. Use a custom program if available (Preheat: 20 mins, Knead: 20 mins, Rise: 70 mins, Bake: 75 mins at 375°F).

If a custom program is not possible, your next best options are the “Gluten-Free” setting or the shortest “White Bread” setting.

Scrape the Corners: Set a timer for 5 minutes after the machine’s knead cycle begins. Use a rubber spatula to go around the corners of the pan and scrape down any dry flour, pushing it into the wet dough ball.

Cool the Loaf Completely: Once the baking cycle is complete, let the bread sit in the pan (removed from the machine) for 10 minutes.

After 10 minutes, carefully transfer the loaf to a wire rack. You must let the bread cool completely until it is at room temperature (this can take 1.5 to 2 hours) before slicing.