In a mixing bowl, combine potato flakes, gluten-free flour, xanthan gum, and salt. Pour in warm water and yeast, mixing until everything is well incorporated. Look for a cohesive dough texture, about 2-3 minutes.

If you're opting for it, mix in apple cider vinegar at this point for improved dough texture.

Lightly flour your work surface with gluten-free flour and knead the dough for about 5-7 minutes until it feels smooth and well-combined.

Place the dough in a warm, draft-free area, cover it with a clean kitchen towel. Allow it to rise until doubled in size, which should take about 1 hour.

Gently punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again until puffy, around 30 minutes.

Preheat your oven to 375°F (190°C) and bake the loaf for 30-35 minutes.

Once baked, let the bread cool completely on a wire rack before slicing.