Gluten Free/Casein Free Bread

• 1 cup sorghum flour
• 2 cups tapioca flour
• 1 12 teaspoons xanthan gum
• 13 cup non-dairy powdered drink mix (I used a soy shake mix that was Casein free)
• 12 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons sugar
• 2 14 teaspoons active dry yeast
• 2 eggs
• 12 teaspoon cider vinegar
• 3 tablespoons oil
• 1 cup warm water

1. Mix together sugar, water, and yeast in a large bowl and set aside.
2. In a medium bowl combine first six dry ingredients.
3. Whisk together eggs, vinegar, and oil in a small bowl.
4. When the yeast mix is frothy add the eggs and flour mixes.
5. Blend until incorporated.
6. If using a bread machine, spoon in the batter and set the machine for sweet bread with a medium crust.
7. After the final kneading, smooth the top with a spatula.
8. Turn out immediately when finished or it will turn soggy.
9. Spread a little soy butter on the crust to keep it soft.
10. If using and oven, cover batter and set in a warm space for about 30 minutes.
11. Bake at 400F for 50-55 minutes, covering after the first 10 minutes with foil.
12. Turn out immediately and lightly butter the crust.

sorghum flour, tapioca flour, xanthan gum, nondairy, salt, baking powder, sugar, active dry yeast, eggs, cider vinegar, oil, water

Taken from www.food.com/recipe/gluten-free-casein-free-bread-310709 (may not work)