Grease and line a standard 9-inch by 5-inch loaf pan, and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, place the garbanzo bean or sweet white sorghum flour, cornstarch, tapioca starch/flour, xanthan gum, salt, brown sugar, and cream of tartar, and whisk to combine well.

Add the yeast, and whisk again to combine.

Add the eggs, water, and oil, and beat on medium speed until well-combined and smooth.

Turn the mixer speed up to high and continue to beat for 1 minute more. The mixture will be very soft and much thinner than even a typical gluten free batter bread dough.

Transfer the mixture to the prepared pan and, using a moistened spatula, spread it into an even layer in the pan.

Spray the top of the dough with cooking oil spray, then cover the pan with plastic wrap.

Set the pan in a warm, draft-free location and allow it to rise until the dough has nearly doubled in size. This will take less time in a warm, moist environment, and more time in a cool, dry environment.

Remove the plastic wrap and, using a moistened sharp knife, slice the top about 1/4-inch deep from one short end to the other horizontally.

Place the pan in the preheated oven with plenty of head room to rise.

Bake for 35 to 40 minutes, or until the loaf sounds hollow when tapped with a spoon. The internal temperature will be about 200°F.

Turn the loaf out onto a wire rack and cool completely before slicing.