Gluten Free White Sandwich Bread

Ingredients:

1 1/2 cups rice flour
1 1/2 cups tapioca starch
2 Tbsp sugar
1Tbsp xanthan
1 Tbsp dry yeast
1 tsp salt
1 large egg
2 Tbsp oil
1 tsp apple cider vinegar
1 1/3 cup very warm milk*

Directions:

1. Combine rice flour, tapioca starch, sugar, yeast, xanthan, and salt in a heavy-duty mixer. I like Kitchen aid, use wisc attachement, not a dough hook as it will be a batter like consistancy.

2. Add in egg, oil, vinegar and milk. Beat on high (10) speed for 3 minutes to increase air volume in the batter.
3. Scoop dough/batter into an oil sprayed 8x4 inch loaf pan. You can also line a pan with baking paper or use muffin tin lined with cup cake liners for rolls.
4. Let rise on top of preheating oven for 30 minutes or until dough doubles in size.
5. Brush the top of the loaf with 1 Tbsp melted butter or vegetable oil (Don't skip this step with this recipe or the crust will be dry and chalky).
6. Bake in preheated 350 F oven for 50-60 minutes. Do not open the oven during baking time to "see" because the temp change will cause the bread to be really heavy.
7. bread is good for freezing, and I like it best toasted.