Use a non-stick 900g loaf tin; grease well. Sift the rice, potato and soy flours into a large bowl with the salt. Remove about one-quarter of the mixture and set aside. Make a well in the centre of the dry ingredients.
Sprinkle the yeast onto water to dissolve. Add to the well with the honey and olive oil. Stir the dry ingredients into the liquid to make a smooth, thick batter.
Cover bowl with cling wrap and leave in a warm place for about 30 minutes. Preheat oven to 200ºC.
Mix bicarbonate of soda and cream of tartar with reserved flour mixture; sift mixture on top of the yeast batter. Stir gently until combined; the mixture will have a foamy appearance. Transfer to the loaf tin.
Bake for 25–30 minutes or until firm, crisp and golden brown. Turn onto a wire rack to cool. This loaf keeps well for up to 2 days and is very good toasted.
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For dark gluten-free bread, use half the amount of soy flour and in place of potato flour use 200 g buckwheat flour. The loaf has a dark crust and dark, moist crumb with a close texture. * For a corn-flavoured gluten-free loaf, use 200 g each of cornmeal and cornflour and 100g buckwheat flour instead of the brown rice, potato and soy flours. Decrease water to 360 ml. The loaf has a paler crust and a level, slightly crackled top. * For a ground rice gluten-free loaf, substitute 200 g cornmeal or polenta and 200 g ground rice for the brown rice, potato and soya flours. Use 360 ml lukewarm water. This loaf has a grainy texture.