In a small bowl or large measuring cup mix:
1.5 cups water at 110 degrees F
1 Tbsp yeast
Set aside in a warm place while you mix the other ingredients. It should sit for 5-10 minutes until the yeast is dissolved and the water becomes opaque.
Mix in a large bowl:
200g Teff flour
100g Sorghum flour
75g Tapioca flour
75g Potato Starch
1.5 tsp xanthan gum
1.5 tsp salt
Add the eggs and the water mixture to the dry ingredients with:
4 Tbsp oil or melted butter
1 Tbsp + 1 tsp. apple cider vinegar
Beat the dough until smooth and completely mixed. Oil or grease a sandwich bread pan. Pullman Loaf Pans are recommended because their really high sides give you bigger slices. Cover the pan with a cloth and let rise in a warm place for 60 minutes. In the meantime, heat the oven to 375. Once the bread has risen, bake in the oven for 50 minutes to an hour. The internal temperature should reach 200 degrees. Let cool on a drying rack for at least 15 minutes before slicing.