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Whisk together water and yeast in a small bowl. Allow to stand 5 min.
In the bowl of a stand mixer, combine millet flour, tapioca starch, granulated sugar, xantham gum, salt and baking powder.
Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, oil,, and vinegar. Mox on medium speed until smooth. dough will be thin
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When dough has doubled in size, preheat oven to 350 degrees. Remove plastic wrap from the top of the pan.
Bake until the internal temperature of the bread reaches 210F, about 45 minutes. (If the crust gets too dark before the internal temp reaches 210, place apiece of foil on the bread.
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