Great gluten free bread!

I was impairment so I didn't let my yeast feed as much as I normally do .. Normally it's taller. 

I modified this recipe from the Canadian living website. 

Ingredients:

1 cup of tapioca starch 

1 cup of brown rice flour 

3/4 cup of sorghum (it called for potato I didn't have any today)

2 tsp of instant yeast not the bread machine kind

3/4 tsp of salt

1 1/3 cups of warmer milk

2 eggs

1 tbsp of liquid honey

2 tsp of oil (it called for olive oil which I didn't have)

1 tsp of vinegar (it called for apple cider vinegar which I don't have) 

I have to hand wash my dishes so I mix most of my recipes sort of backwards but it always works out. 

Warm milk, start oven at 350F.  Once milk is warned add in yeast and honey and stirr. Let sit for 5-10 mins until your yeast-milk mixture "heads" like beer.  Then whisk milk, eggs, honey, oil & vinegar.  Add in dry ingredients one at a time mixing well between each additive.  

Scrape into parchment lined (or heavily oiled pan...I have run out of parchment currently) loaf pan.  If your parchment won't stay you can coax it by gently sprinkling water the inside of the loaf pan then adding in the parchment paper.  Scrape in mixture.  Wet the spatula with water to help it spread out more evenly.  Cover (I use a damp clean burp cloth .. Perfect size) and place in warm draft free area for 20-40 mins.  We have a convection microwave with steam so I'll set that to steam while I'm mixing so it's nice and warm and moist for rising.  Then place in oven for up to an hour.  It may bake longer or shorter depending on your oven. 

Now I'm sure you're wondering why run the oven that long .. Well preheating it well in advance ensures that the oven temp is even all over. 

Enjoy!

❤️Mélissa