My gluten free bread

This recipe is inspired by  Bette Hagman's The gluten-Free Gourmet Bakes Bread book
Basic Featherlight rice bread recipe

3/4 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 tbsp potato flour
1 1/2 tsp Xanthan gum
1 tsp Unflavored gelatin
1 tsp egg replacer
2 tbs sugar
1/2 tsp sea salt
1/4 cup soy milk powder
2 1/4 tsp dry yeast

mix and add wet ingredients

2 eggs
3 tbsp vegan butter
1/2 tsp balsamic vinegar
2 tsp maple syrup
                          
Mix wet ingredients in too dry.
While mixing add 1 1/2 cups warm water until its like cake batter.
Mix in mixer for 3 1/2 minutes.
Grease bread pan with butter and sprinkle with rice flour.
Pour into pan and let rise for 1 hour or until it doubles in size.
Bake at 400 degrees for 10 min then cover with aluminum foil.
Bake for another 40-45 minutes.
 
Abbygail's tips
When you take it out put the pan on a cooling rack on its side to stop it from flopping. 
You can flip it to the other side after 10 min.
After 10 minutes on that side take it out of the pan and leave it to cool on its side.

I suggest you slice it ( after cooled completely) and put it in the freezer to keep it longer and fresher.

This bread tastes out of this world :o)