3 cups (420 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
4 tsp baking powder (reduce or omit if baking at high altitude)
1 tsp salt
4 tablespoons granulated sugar
2 tablespoons active dry yeast (I like Red Star) or fast acting yeast (either is fine)
1 1/2 cups (355 ml) warm but not hot (about 110 degrees F) milk (or milk substitute, or water)
2 teaspoons vinegar (I use apple cider vinegar)
1/4 cup (60 ml) olive oil
2 extra large eggs, room temperature
extra olive oil and tapioca flour for the pan