Set up the paddle into the bread machine pan.

In a small bowl, measure out the yeast and set aside.

Add the psyllium husk to the bottom of the bread machine pan.

In another bowl, mix together gluten-free flour, sugar, baking powder, dry milk powder, xanthan gum, and salt.

In a 4-cup glass measuring cup, measure out the milk. Heat in the microwave for about 30 seconds. Stir in the vegetable oil and apple cider vinegar. Mix in the beaten eggs.

Pour the wet ingredients into the bread machine pan. Stir the liquid and psyllium husk together.

Add the dry ingredients on top of the wet ingredients. Make a shallow well in the center of the dry ingredients.

Pour the yeast into the well.

After a few minutes of the bread machine running in the mixing/kneading cycle, use a spatula to scrap the sides of the pan and push any loose flour into the dough mixture.

At the end of the baking cycle, check the temperature of the bread to reach 206-210 degrees.

Remove the bread pan and place on its side to cool on a wire rack. Allow the bread to cool in the pan for a few minutes. Remove the loaf and cool upside down on the wire rack for a minimum of 2 hours before slicing.