Sandwich bread

Dry Ingredients:

- 1 cup sorghum flour (or millet flour, rice flour, corn flour)

- 1 cup quinoa flour (or chickpea flour)

- 1/4 cup corn starch (or tapioca flour)

- 2 tsp xantham gum
- 2 tsp gelatin (optional)

- 1 tsp salt

- 1 tbsp gluten-free yeast (e.g. Fleishmann's)

Liquid Ingredients:

- 2 egg

- 2 tbsp extra virgin olive oil

- 2 tbsp honey (or brown sugar)

- 1 cup + 2 tbsp warm water

- 1 tsp gluten-free red wine vinegar (e.g. Bertolli's)

Preparation:

- Set bread-maker (e.g. Cuisinart) to the gluten-free setting. Set the loaf size to 1.5 lb and loaf darkness to "dark". Beat the eggs lightly and add olive oil, honey, water, and vinaiger to the bread bucket, then add the dry ingredients. Make a well at the top and pour yeast in the well.

- Let the bread-maker knead, rise, and bake the dough. Take the kneading blade out after the kneading cycling. The bread is ready in around 3 hours.

- Take the bread out and set on a wire rack to cool completely. 

- Slice the bread to sandwich thickness.