NOTE: You can use any type of loaf pan you like. I like it best in a longer, thinner pan, such as a tart pan.

Preheat the oven to 350 degrees F. Lightly oil a 14x5-inch rectangle tart pan, set aside.*

In the bowl of a stand mixer, whisk together the rice flour, oat flour, tapioca starch, xanthan gum, salt, sugar, baking powder, and chives.

In a medium bowl, whisk together the water, eggs, olive oil, and vinegar. Add the wet ingredients to the flour mixture in the stand mixer. Stir to combine until the ingredients are fully incorporated and a wet dough has formed.

Transfer the dough to the prepared pan. Using an offset spatula, smooth the top of the dough as much as possible. Place the pan in the oven and bake until the top is a light golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.

Allow the bread to completely cool in the pan. Remove from the pan, and slice into ½-inch slices. Serve and enjoy!

This bread lasts up to one week in a sealed container. I like to keep it in the refrigerator to make it last longer.