Ingredients: Gluten-free non-GMO starch blend (modified tapioca starch, corn starch, potato starch), sorghum flour, organic sugar, xanthan gum, salt.
In a separate bowl, place 1 ¾ cups of warm water and sprinkle a packet of instant yeast inside. Mix and let it activate and bubble.
Place dry mix into the bowl of a mixer with a paddle attachment. (This can aso be done by hand if you are up to it!)
Add 2 eggs, ¼ cup of oil and the warm water/yeast mixture you prepared. Mix for 3-4 minutes until all is equal in consistency. Transfer dough into an oiled loaf pan. If using non stick pan, just place the dough right in there. Dough will be sticky. You can wet your hands to flatten the top of the loaf. Loosely cover with saran wrap and let sit in a warm place until it doubles in size. (about 40 minutes) Brush with egg wash (optional) and bake in oven for 50 minutes to an hour at 350 degrees . Let cool. Slice and eat!
Vegan option: To make the bread without eggs, Add ¼ cup of oil, yeast packet into 2 full cups of water instead of 1 ¾ and 1 teaspoon of apple cider vinegar.
Toppings and surprises: You can add raisins, sundried tomato and olives or top the outside of the bread with sesame or poppy or anything else your imagination takes you to.