This recipe comes to us from Rick Barrera.

From several recipes, I have put together my own recipe for Gluten-free white bread. It is a white rice, tapioca, corn and yeast bread that is very spongy and a wonderful breakfast and lunch bread. Would love to hear from others who have experimented with different bread recipes and bread machines. Hope you enjoy it and write back.

Dry Ingredients (Mix in a bowl):
2 cups white rice flour
1 cup tapioca flour
½ cup corn starch
2/3 cup powdered dry milk
½ cup Sugar
1 tablespoons xanthan gum
2 packets dry yeast
1 ½ teaspoons salt

Liquid (Mix Separately in another bowl):
4 eggs beaten lightly
1 ½ cups warm Water
¼ cup Corn Oil
1 Teaspoon Cider Vinegar

Add Liquid to mixed dry ingredients. Mix well for 60 seconds. Let Rise for 1 ½ hours in warm humid area. Then bake 50 min. in nonstick bread tin at 350 degrees. Remove from oven when very light brown. Note: Removing light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min longer. Ready to eat.

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