Prepare an 8” x 4.5” pan by brushing with butter and lining with a small piece of parchment paper. Butter the parchment. Set aside.

In a medium bowl, add the flour mix, baking powder, salt and xanthan gum. Mix with a whisk until fully combined. Set aside.

With the bowl of a stand mixer and medium bowl or container close together, separate the eggs, placing the yolks in the large bowl and the whites in the medium bowl.

Beat the yolks on medium speed until they get pale yellow in color, 2 - 4 minutes.

Add the almond milk, vinegar and butter and milk and mix on low speed for another minute.

Add the dry mixture to the egg yolk mixture and mix on low speed for 20 seconds. Scrape down the bowl.

Mix on medium speed for 2 minutes. Set batter aside to rest for 10 minutes.

Preheat the oven to 350 F.

In the medium bowl with the egg whites, beat on medium-high speed until they form nearly stiff peaks. This could take between 3 – 5 minutes.

Start by folding a large spoonful of egg whites into the batter. Once completely folded in, add the rest of the egg whites to the batter.

Gently fold in the egg whites, until everything is incorporated.

Pour the batter into the prepared pan.

Bake at 350 F for 60 – 65 minutes or until an instant read thermometer registers 210 F.

Remove from the oven and place on a wire rack to cool for 10 minutes.

Remove from the pan and lay the bread on one side to finish cooling for 15 minutes, then flip to the other side for another 15 minutes. Bread can be sliced slightly warm with a sharp, serrated knife.