gluten free bread!

It was great! Elasticky and sliceable, with a legitimate crust and everything!

Flours (from most to least):

-brown rice

-tapioca starch

-potato starch

-sorghum

-sweet white rice

-teff

1-2 t xanthan gum

salt

toasted caraway seeds

water

honey

yeast

rice milk

egg

Go through the process of making normal bread: proof your yeast in

warm water and honey, mix your flours with salt and xanthan gum

and caraway seeds. when the yeast is foamy, add 1 beaten egg and some

rice milk, and pour into the flour mix. stir until doughy, adjust flour and

liquid ratio until the mix resembles bread dough.

You don't need to knead the dough because there is no gluten.

Let it sit, covered and oiled, in a warm place for at least an hour.

Bake at 375 for 35 minutes or so, and enjoy!

According to Jesse, the bread kept, covered in the fridge, for about 5 days.