Decent White Bread

This bread has a nice texture and doesn't get too crumbly the next day. I love making grilled cheese from it & my daughter enjoys it, too. You can substitute as indicated with parenthesis to make it dairy free as well! I recommend storing this in the refrigerator and slicing it once cool.

2 cups white rice flour
1 cup tapioca flour
½ cup corn starch
½ cup sugar
2 tsp. baking powder
1 Tbs. xanthan gum
2 packs dry yeast
1½ tsp. salt

Mix the above ingredients in a large bowl and the below in a small bowl.

2 Tbs. plain yogurt (or nogurt non-dairy & soy free)
2 XL eggs slightly beaten
2 tsp. vanilla
¼ cup canola oil
1 tsp. cider vinegar
1 ½ cups warm water

Add the wet ingredients to the dry ingredients & mix it all up. Transfer to one glass loaf pan, lightly greased. Allow it to rise for 45 – 60 minutes in a warm & humid location. (I use my oven. Just heat to 200 and turn off, put a pot of boiling water on one rack & the loaf pan on the other)

Bake approximately 45 minutes at 350 degrees. Remove from oven while the loaf is light tan to keep it moist. Cool in the pan for 10 minutes & then put onto a cooling rack.