1 package active dry yeast
1 tablespoon coconut sugar
1 cup warm water (110° to 115°)
2 large eggs
3 tablespoons oil (I used MCT)
3 tablespoons molasses
1 teaspoon vinegar
1-1/2 cups gluten-free all-purpose baking flour
3/4 cup cornmeal
1/2 teaspoon salt
Grease a bread loaf pan and sprinkle with gluten-free flour; set aside.
In a small bowl, dissolve yeast and sugar in warm water and let foam about 10 minutes.
Once the yeast mixture has foamed, add to the bowl of a stand mixer with a paddle attachment. Add in eggs, oil, molasses, vinegar and combine. Gradually beat in the flour, cornmeal, and salt. Beat on low speed for 1 minute then on medium for 2 minutes. (Dough will be much wetter than typical yeast bread dough)
Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes.
Bake at 375° for 20 minutes, then cover loosely with foil and bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool.