The BEST "scratch" bread

This is from Rachel's Recipe Box. Her link is on my blog links.
This bread is so EASY! I used a combination of sorghum, millet, and corn starch since it's what I had in the pantry.

Delicious Gluten Free Bread
Ingredients
1 3/4 cup gf flour (amaranth, sorghum, and millet all work well here)
1 cup arrowroot, tapioca, or corn starch (potato starch tends to make it fall)
2 TBS sugar
2 1/2 tsp xanthan gum or guar gum
2 tsp yeast
1 cup water (110 degrees)
1 1/4 t salt
2 t apple cider vinegar
2 T olive oil
3 eggs
parchment paper or Reynolds Release foil
Method

Whip together the 3 eggs in your stand mixer.
While they are whipping, combine the dry ingredients in a bowl, and whisk together.

Add the rest of the wet ingredients to the eggs, mix together. Slowly add the dry ingredients, beating together on low. “Knead” for 4 minutes. The dough will be very wet, almost like cake batter.

Line a 9×5 (or so) bread pan with parchment or Reynolds Release (or grease your hamburger pan). Use a spatula to fill the bread pan with the dough/batter.

Let rise in a warm place for 1 hour.
Bake at 350 for 30-45 minutes, until golden brown. Remove from pan and cool (it cuts much better cooled if you can wait that long).
If you are going to save the bread, slice it once it is cooled, then place a piece of wax paper between the slices and freeze. Toast it straight from the freezer to warm it up.