1 1/2 c. sorghum flour
1 c. tapioca starch
1/2 c. brown sweet rice flour
1 tsp. xanthan gum
1 tsp. guar gum
1/2 tsp. salt
3 Tb. sugar
2 1/4 tsp. instant yeast
3 eggs (room temperature, lightly beaten)
1/4 c. oil
1 1/2 tsp. vinegar
3/4 - 1 c. milk (105 - 115 degrees)
I made this in the bread machine, but you could adapt it to make it by hand.
Combine the dry ingredients in a small bowl. Put the wet ingredients into the bread pan, then add the dry ingredients on top. Set your maching to the gluten-free setting.
I customized my gluten-free setting to knead 15 minutes, rise 30 minuses, and bake 55 minutes.
Recipe from www.glutenfreehomemaker.com
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