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Gluten-Free Bread

1/2 cups Rice Flour
1/2 cups Sorghum Flour
1/2 cups Tapioca Starch
1/4 teaspoons Salt
1/2 teaspoons Xanthan Gum
2 teaspoons Yeast
1/2 teaspoons Sugar
3/4 cups Warm Water
2 whole Egg Whites
1 Tablespoon Olive Oil


Mix together the rice flour, sorghum flour, tapioca starch, salt, xanthan gum, yeast, and sugar. Make a well in the middle and pour in the water, whites, and oil. Stir to mix completely, then beat 3 minutes on medium-high. The dough will be very thin. Spread evenly in a lightly greased loaf pan and let rise for about 30 minutes. Preheat the oven to 375. Very lightly brush olive oil over the top of the loaf, being careful not to tear the top. Bake the loaf for 45 minutes, until browned and crispy. Remove from pan, cool until you cant stand it anymore, slice into thick slices, and eat.

Source: tastykitchen.com