Place yeast and honey in the bottom of a large bowl. Cover with warm water and whisk until yeast is dissolved. Let the yeast foam and bubble for 1-2 minutes then mix in eggs, oil and vinegar. Continue to add in flours (made with the Lee Household Flour Mill), salt and xanthan gum. Mix well.
Pour mixture into a lightly greased 9x5 bread loaf pan smoothing the top. To achieve a braided challah, you will need to use a braided loaf pan. Gluten-free bread dough does not braid well. Cover the pan with clean towel and let rise for 1 ½ - 2 hours (preheat oven 15 minutes before it’s done rising).
Preheat oven to 350° F.
Remove towel and bake for 40-45 minutes. Remove to cooling rack and let cool before enjoying.