Gluten-Free Multigrain Miracle Bread

Original version found at Gluten Free by the Bay Blog.

1/2 cup brown rice flour
3/4 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca starch
1/4 cup arrowroot starch
2 scant teaspoons xanthan gum
2 teaspoons active dry yeast (used quick rise)
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar

Preheat the oven to 200F when making a loaf. When making buns, heat oven only to lowest temperature setting or it will overheat the dough.

Sift flours, yeast & all other dry ingredients together in medium bowl. (If using quick rise yeast, dissolve yeast in 1 cup warm water with 1 tsp sugar according to package directions, then combine other liquid ingredients into it)

Combine wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture & mix until fully blended with no lumps. Scrape sides regularly.

Grease a 9x5" bread pan or bun pan; pour dough into pan. Turn off oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes for a 9 x 5 loaf, around 30 minutes for buns. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes for a loaf, around 20 to 30 for buns. The crust should be golden-brown. Allow to cool slightly before removing from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.