Gluten Free Bread

This recipe isn't original with me but is one of the first bread recipes that I tried after going gluten free.  It doesn't use a flour blend but allows you to create your own with whatever you have on hand (or your personal taste preference).  The original recipe was pretty complicated though....hopefully my simplified version will help you see how easy it is to create gluten free bread.  :o)

Spray a 9x5" loaf pan and set aside
Preheat oven to 170 degrees F.

Place in a mixing bowl and stir to combine:
1 1/4 cups gluten free flour (I usually use two different kinds--some ideas are: sorghum, teff, amaranth, quinoa, millet, coconut, almond, oat [make sure the oat flour is gluten free], or any other flour you want.
1 1/2 cups gluten free starch (2 varieties is best--can use potato starch, tapioca starch, cornstarch)
1/4 cup seeds, meal, or additional gluten free flour
2 teaspoons xanthan gum or guar gum
3/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon (or 1 packet) yeast

Add to mixing bowl:
3 eggs
1/4 cup oil
2 Tablespoons honey, agave syrup, molasses, or maple syrup
2 teaspoons apple cider vinegar
1 cup warm water (heated to about 115 degrees)

With paddle attachment in mixer, blend all the above ingredients at low speed for about a minute.  Change the speed to high and beat for 1-2 minutes.  Pour dough into prepared pan.  Wet your hand and smooth out the top of the dough.
Turn oven off.  Place pan in oven and allow the dough to rise in the oven for 40 minutes.  Remove from oven and preheat to 375 degrees.  Bake the bread for 30-35 minutes or until nicely browned.  Remove from pan and set the loaf on a cooling rack to cool completely.