My Favorite Gluten Free Bread

I figured I should get a picture of my new Kitchen Aid on my blog! I got it for Christmas, but this is the first picture of it in action. :) Here is it with the wet ingredients ready to go. How much dough there is before rising.
And how it looks after rising. I was worried the first time I made this because the yeast just gets stirred up with the dry ingredients, then mixed with the wet. But it seems to rise up just fine.
And right out of the oven! It looks lopsided in this picture for some reason, but it wasn't. This recipe has worked great for me every time. Later I had a slice with pumpkin butter. Yummmm!

Gluten-Free Flax Bread

1 1/4 cups rice flour
1/4 cup tapioca flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup rice milk
2 tablespoons coconut oil (original recipe called for vegetable oil)
2 tablespoons honey (I have used xylitol with fine results as well)
2 teaspoons vinegar

1. Combine flours, flax, starches, gum, yeast, salt.
2. In the mixer, combine wet ingredients, then add the dry.
3. Scrape the sides, and mix on medium for 4-5 minutes.
4. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
5. Bake at 350F for about 40 minutes.
6. Remove from pan, cool, and slice.