<<Disclaimer: Verify this information before applying it to your situation.>>

     From several recipies, I have put together my own recipe for
Gluten-free white bread. It is a white Rice, Tapioca, Corn and Yeast
bread that is very spongy and a wonderful breakfast and lunch bread.
Would love to hear from others who have experimented with different
bread recipies and bread machines. Hope you enjoy it and write back.

Dry Ingredients:

    Mix in a bowl:              2       cups White Rice Flour
                                1       cup Tapioca Flour
                                1/2     cup Corn Starch
                                2/3     cup Powdered Dry Milk
                                1/2     cup Sugar
                                1       Tbs Xanthan Gum
                                2       Packets Dry Yeast
                                1 1/2   tsps Salt

Liquid:

    Mix Separately in another bowl:

                                4       eggs beaten lightly
                                1 1/2   cups warm Water
                                1/4     cup Corn Oil
                                1       tsp Cider Vinegar

Add Liquid to mixed dry ingredients. Mix well for 60 seconds.

Let Rise for 1 1/2 Hours in warm humid area.

Then bake 50 min. in non-stick bread tin at 350 degrees.

Remove from oven when very light brown.
  Note: Removing light will keep bread spongy and less crumbly.

Let cool for 10 min. then remove from tin and cool for 30 min longer.
Ready to eat.

Hope you enjoy!