This gluten free bread recipe uses a mixture of flours including rice flour, potato starch and tapioca flour.
In the bowl of a stand mixer fitted with a paddle attachment, combine all of the dry ingredients.
In a separate bowl, combine the wet ingredients and mix well.
Add the yeast to the liquids and allow to sit for 5 minutes until a foamy mixture is seen.
To heat your oven to the perfect temperature for rising the dough, preheat your oven to 200ºF. Once heated, immediately turn it off.
Lightly grease a 9x5-inch loaf pan.
Add the wet ingredient to the dry ingredients in the stand mixer and beat for 2 minutes. Dough will be thick and heavy.
Once well combined, transfer the dough to the prepared loaf pan and put in the preheated oven.
Allow the dough to rise for 1 hour.
Remove dough from the oven.
Preheat oven to 375ºF.
Return the loaf pan to the oven and bake 40-45 minutes or until lightly browned.
Allow the bread to cool on a wire rack before slicing.