Anita's bread

from GFG

First- whisk together your dry ingredients and set aside:

1 cup sorghum flour
1 cup potato starch (not potato flour!) I used potato & tapioca because I ran out of potato.
1/2 cup millet flour - I used almond meal.
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt - I used regular salt.

You can put sesame seeds on top.

Then: combine
1 1/4 cup warm water (at 110 to 115 degrees F)

1 packet yeast or 2 1/4 teaspoons - I used 2 1/2 tsp.

and 1 tsp of honey.

3 tablespoons extra virgin olive oil
1 tablespoon minus 1 tsp of honey
1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
2 eggs - better if whipped firm first.

Follow the instructions for whisking together the dry ingredients.

Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or egg); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like muffin batter than wheat based bread dough.

Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan and allow the dough to rise for 20 minutes in a warm spot.

Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes, and even up to 60 minutes if you're at higher altitude. Lower style round pan loaves will bake at 30 to 40 minutes, usually. 

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color. Cool on a wire rack.