In a 2 quart sauce pan, heat coconut milk until steaming. Turn off heat and whisk in sugar until dissolved. Whisk in coconut oil. Cool until 110°F.
Transfer coconut milk, sugar, and coconut oil into the mixing bowl for your stand mixer. Sprinkle yeast over coconut milk mixture. Allow yeast to rest for 5 minutes. Whisk.
Sprinkle chickpea flour over the top of yeast mixture. Using whisk, mix chickpea flour into coconut milk. (sprinkling the flour, lessens the possibility of clumps. you can sift the flour if you like)
Add grain-free flour to mixing bowl, then insert mixing bowl into stand mixer. Using dough hook, mix flour into bowl on the lowest speed.
When grain free flour is well mixed into bowl, it will look like a batter and not a dough. Evenly sprinkle xanthan gum, cream of tartar, and baking soda over the top of bowl. Mix on lowest speed 2 minutes. Mixture will become thick and doughy.
Increase speed to 2, knead 9 minutes. While dough is kneading, grease a loaf pan.
Transfer dough to greased loaf pan. Allow dough to rise 20 minutes. Preheat oven to 375 degrees Fahrenheit while dough rises.
Bake 45-55 minutes. Bread is done when it has a golden appearance. Remove and cool completely before slicing.