Ingredients: — 1½ cups brown rice flour ¼ cup potato starch ¼ cup tapioca starch 1½ tsp xanthan gum 2 tbsp honey 1½ cups lukewarm water 2 tbsp fast rise yeast 2 tbsp butter, melted 2 eggs, beaten slightly 1 tsp vinegar (I prefer apple cider) melted butter, for brushing (optional) + - In the bowl of a heavy-duty mixer, place flours, xanthan gum & salt. Blend with mixer on low.
- In a small bowl, dissolve the honey in water & add yeast.
- Wait until the mixture foams slightly, then blend into the dry ingredients.
- Add butter, egg & vinegar. Beat on high for 3 minutes.
- To form loaves, spoon dough onto greased & cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into French bread pans. Slash diagonally every few inches. If desired, brush with melted butter. For a pizza dough, I used a bit more rice flour to manipulate the dough into a consistency for grilling.
- Cover dough & let rise in a warm place until doubled in bulk, 20-25 minutes.
- Preheat oven to 375 degrees. Bake for 20-25 minutes.
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