In a small bowl add the warm water, yeast and sugar.
Stir well with a fork.
Let rest for 5 minutes.
In a stand mixer mix the gluten free flour blend, tapioca starch, cornstarch, chia seeds and salt.
Add apple cider vinegar, olive oil and eggs to the yeast mixture.
Pour the liquid into the dry ingredients and mix.
Increase speed to medium and beat dough until smooth.
Spread the batter into a well greased square pan.
Cover with saran wrap and then 2 tea towels and let rest for an hour.
Preheat oven to 425 degrees.
Uncover pan and place in oven for 20 minutes.
