In a large bowl, combine together the gluten free bread flour, xanthan gum, bicarbonate of soda and cream of tartar.
Add the light olive oil and rub it in with your fingers.
Add milk and mix in with a wooden spoon to create a stiff dough.
Kneed the dough into a ball.
Place on a greased baking tray.
Cut a deep cross or slits into the top of the loaf.
Bake for 20 minutes.