In a small bowl, combine the warm water and 1 tablespoon of sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the warm milk, canola oil, softened butter, eggs, lemon juice, and the remaining sugar. Once well combined, add the activated yeast mixture.
In another bowl, mix together the white rice flour, tapioca flour, potato starch, cornstarch, xanthan gum, salt, and baking powder.
Gradually add the dry ingredients to the wet mixture. Stir until the dough is well combined. The mixture will be thicker than traditional bread dough but should still be spreadable.
Grease your loaf pan generously with butter. This helps the bread come out easily after baking.
Transfer the dough into the prepared loaf pan. Cover it with a clean kitchen towel and let it rise in a warm place for about 30-45 minutes, or until it has doubled in size.
Preheat your oven to 350°F (175°C). Once the dough has risen, bake it for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your homemade gluten-free bread!
