This recipes comes to us from Kathy Scholz.

In a small bowl combine:
½ cup warm water
2 teaspoons sugar
4 teaspoons dry yeast granules
Set aside and let stand for 15 minutes

2 cups white rice flour
2 cups tapioca flour
¼ cup sugar
4 teaspoons xanthan gum
2/3 cup dry milk
1 ½ teaspoons salt
Combine the above six ingredients in a large bowl (use largest mixing bowl).

1 ½ cups water
4 tablespoons melted butter or oil
1 teaspoon gluten-free vinegar
3 eggs

Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves. Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4 across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.

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