1. Grease an 8 ½" X 4 ½" metal loaf pan or line it with parchment paper.
2. Whisk the dry ingredients together in a large bowl. Mix the wet ingredients in a 2-cup measuring cup, beginning with warm water.
1 cup organic sorghum flour, 1 cup tapioca flour, 1 cup brown rice flour, 1 tablespoon raw sugar, 1 tablespoon xanthan gum, 1 ½ teaspoon sea salt, 2 teaspoons instant yeast*
3. Add the wet ingredients and mix well. A stand mixer works great for this. Use the middle mixing paddle; this batter is not stiff enough for the dough hook. With the mixer running on medium speed, pour the wet ingredients into the dry. Let the machine run for up to 10 minutes, so the batter is nice and smooth. You might need to stop once or twice to scrape batter from the sides of the bowl.If you don't have a stand mixer (The batter is probably too thick for a hand mixer.), whisk the wet ingredients together and then mix them well into the dry ingredients. Batter will be very moist.
1 ½ cups warm water, 2 eggs, 2 tablespoons avocado oil, 2 teaspoons apple cider vinegar
4. Scrape batter into prepared pan. Cover loosely with oiled plastic and allow to rise in a warm place until almost doubled in volume, about an hour.
5. Bake in a preheated 350°F (177°C) oven for 40 minutes or until an instant-read thermometer reads 190°F (88°C) when inserted into the centre.
6. Allow the bread to cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before slicing.
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Notes
If you want to double the recipe, a total of 2 ¼ teaspoons, a ¼ oz (7 g) packet Instant Yeast is enough for two loaves
Bring your ingredients to room temperature before assembling them, for best results.
The water temperature should feel comfortable to the inside of your wrist.
Find a warm area free from drafts for your bread to rise.
You'll probably be anxious to taste your bread, but it's best to let the loaf cool completely before you slice it.