GF sandwich bread

Not bad, as GF goes; not great after the first day, as GF goes.  I freeze it then toast it when I want to use it.

1 T yeast
1 T sugar
1 1/3 c very warm tap water

2 1/2 c brown rice flour
1 1/4 c sorghum flour
1 1/4 c tapioca flour
2 1/2 t xanthan gum
1 t salt

2 eggs
1 1/2 T oil
1 t cider vinegar

Combine yeast, sugar and water in mixer bowl; let rest until foamy.

Combine dry ingredients with a whisk.

Mix eggs, oil and vinegar.

Add all to yeast mixture in mixer bowl.  Beat on medium for 4 minutes.  Spray the bottom only of a 9" x 5" glass loaf pan.  Pour batter into pan and smooth/shape a nice rounded top.  Loosely cover (I use a tea towel) and let rise 20 minutes in a warm place.

Bake at 350 for 48-50 minutes.  Turn off oven and open door for a minute to reduce the temperature.  Close oven again and leave loaf in oven 10-15 minutes more.

Remove from oven; loosen sides of loaf and turn out onto a wire rack.  Don't cut until cool (I NEVER follow this instruction; I eat a heel as soon as I can!).