In a medium mixing bowl, combine potato flakes and warm water, stirring until smooth. Allow it to sit while you prepare the dry ingredients.

In a separate bowl, whisk together gluten-free flour blend, xanthan gum, and salt until mixed.

Gradually add the dry mixture to the wet potato mixture, stirring gently until fully incorporated. Add the fresh yeast and optional apple cider vinegar.

Lightly knead the dough for about 3-5 minutes on a clean surface until smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover, and set it in a warm, turned-off oven to rise for about 1 hour.

Gently punch down the risen dough, shape it into a loaf, and place it into a greased loaf pan. Let it rise for an additional 30-45 minutes.

Preheat your oven to 375°F (190°C). Bake the loaf for 35-40 minutes until golden brown and sounds hollow when tapped.

Remove the bread from the oven, let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.