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Earlier this week I submitted for your approval a recipe for bread
that has turned out well for me.  What I recieved from the list was very
jumbled up and had an important ingredient missing.  So I have
permission to resubmit this recipe..

1 1/4 cups      White Rice Flour
  2/3 cup       Potato Starch Flour
  1/3 cup       Tapioca Flour
  1/4 cup       soy flour
  2/3 cup       nonfat noninstant dry milk powder
1     tsp       salt
2     Tbsp      sugar
4     tsp       yeast
4     tsp       Guar or Xanthan Gum
1     tsp       vinegar
3               egg whites
1               egg
  1/4 cup       shortening
1 1/2 cup       apple juice (gerber)
1     Tbsp      liquid lecithin

   Makes 1 regular and 1 small loaf.  Bake 350 for about 30 minutes or
till browned. The dough is a bit stiffer than most gf bread  doughs so I
put everything in my breadmachine on manual cycle. It raises the best I
have seen yet..Here are my thoughts on why it works better...

1) the soy flour adds tast.  If you can't eat soy flour find another
   see or nut flour to add in it's place.
2) I remember in all my baking classes that sugar is an essential
   part of making yeast work. After many trials I found 2 tab to be a
   good amount.
3) I didn't like the tast of eggs in my first loaves that
   followed Betty Haggemans recipes, so I started using egg whites
   which make a solid but spongie bread so I made one of my whites a
   whole egg.
4) the vinegar and lecithen are all suggested dough enhancers.  I
   noticed a difference with the lecithen my so why not add both.

        there you go..I hope it turnes out as good for me. PLEASE let me know
how you did and if there are any questions I will try to answer. I have
been working on this for a couple of years now trying different
possiable combinations. (I have a lot of bread crumbs).
                Joyce