Whisk together the milk, yeast, and 1 tablespoon of sugar.
2
Let sit until the yeast has proofed (almost double in size with a head of foam about 1 inch thick), 5 – 10 minutes.
3
Grease a 9.25 by 5.25 by 2.75 inch loaf pan with oil. Sprinkle in some sweet rice flour, coat the pan, and tap out the excess.
4
Whisk the rice flour, tapioca starch, sweet rice flour, psyllium husks powder, salt, and remaining 2 tablespoons of sugar.
5
Add the proofed yeast mixture, eggs, and oil, and whisk until smooth and lump free.
6
Pour into the prepared pan, cover with a clean tea towel and let rise in a warm, draft free environment for 20 or 25 minutes or until the batter comes almost to the top of the pan.
7
Preheat the oven to 375 while the bread is rising.
8
Bake the bread for 30 – 40 minutes or until golden brown. Let cool in the pan then remove to a wire rack to finish cooling.
