1 1/3 c. sorghum flour
2/3 c. brown sweet rice flour
1 c. tapioca starch
1 Tb. yeast (instant or rapid rise)
2 tsp. xanthan gum
3/4 tsp. salt
1 Tb. sugar
1 c. water minus 2 Tb. (105-115 degrees)
1/4 c. oil
Combine the dry ingredients in a large mixing bowl. Add the eggs, oil, water and vinegar. Beat with a hand mixer for several minutes (I mixed about 2 minutes so try 4). Be careful because the dough will crawl up the beaters to the mixer.
Transfer the dough to a bread machine. I made a custom setting on my machine to skip the mixing. I had it rise 30 minutes and bake 55 minutes at 336 degrees.
Recipe from www.glutenfreehomemaker.com