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

2T sugar

1.5 tsp xanthan gum

1.5 tsp salt

Whisk together:

3 eggs

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.