In a small mixing bowl, combine yeast and 1 teaspoon brown sugar with milk, warmed to between 100F to 110F. Let rest for 7-10 minutes to allow yeast to prove.

In a mixing bowl with a hand mixer, or in a stand mixer with the paddle attachment, combine gluten free flour, brown sugar, salt, and baking powder. Mix. Add the yeast mixture and combine.

Slowly add in butter, one tablespoon at a time, waiting until butter is mixed in well before adding next. Repeat until no butter remains.

Add in eggs, one at a time, making sure to incorporate well with each egg addition. After eggs are fully incorporated, turn the mixer onto high speed and mix for 5 minutes.

After mixing, the dough should be soft and sticky. Scrape sides of the bowl and push batter into a ball. Cover with plastic wrap or a towel and let rise for one hour.

After one hour, transfer batter to a well greased gluten free bread pan. Smooth the top of the batter without pressing too hard. Cover and let rise again for between 45 minutes to one hour. The dough should be between one inch and half an inch from the top of the pan when it is fully risen.

Preheat the oven to 350F. Add an additional pan filled with hot water to the oven to allow for best results. Add the bread in the bread pan to the oven and bake for 38-42 minutes, or until the bread has pulled away from the sides of the pna and the crust is a rich golden brown.

Remove from the oven and let rest in the pan for 20 minutes before setting bread out of the pan and onto a cooling rack.

Store bread in an airtight container on the countertop for 3 days, in the fridge for 5 days, or well wrapped in the freezer for up to 2 months.