Oil a 9 x 5-inch baking pan; set aside. Add all of the dry ingredients (rice flour, cornstarch, potato starch, potato flakes, sugar, psyllium husk powder, yeast, and salt) to a bowl and whisk to combine; set aside.
In the bowl of your electric mixer, add the warm water, yogurt, oil, vinegar, and eggs. Beat on medium speed just until combined.
Add all of the dry ingredients all at once and top with the chives. Beat on medium speed for 3-1/2 minutes (based on the use of a KitchenAid mixer; if using a lower powered mixer, beat 5-1/2 minutes instead.)
Gather the dough-batter by scraping the sides of the bowl. Oil the top of the dough, cover with a tea towel, and allow the dough to rise for 40 minutes. Alternatively, do not oil or cover and rise in a proofer. (My friend sent me a free Brod & Taylor Proofer and Slow Cooker. See the link above.)
Scoop the dough into the prepared pan. Allow the dough to rise for 25 minutes or until about 1/2-inch over the rim of the pan.
While the dough rises, preheat the oven to 350⁰F.
Bake the bread on the center shelf of the oven for 15 minutes. Tent with foil and bake an additional 1 hour and 15 minutes.
Immediately remove from the pan and transfer to a wire rack to cool completely, about 1 hour 55 minutes. Slice and serve.
Freeze any leftover slices in a zipper-storage bag. Defrost in the microwave on low when ready to serve. If you don't like using a microwave, wet a paper towel and heat in the microwave. Then wrap the bread with the paper towel.
*You may use active dry yeast, but you may need to allow the dough batter to rise a little long. View photos to get an idea on how high the dough needs to rise in each stage.
**Rinse and pat dry chives. Use kitchen scissors to snip off the ends of chives into 1/8-teaspoon pieces.
https://glutenfreerecipebox.com/gluten-free-potato-chive-bread-gum-dairy-free/