• 2 cups (2½ cups if not using eggs) lukewarm water
        (warm if breadmaker manual calls for it)
• 4 tablespoons olive oil
• 1 tablespoon coconut oil (or just use 5 tablespoons olive oil)
• 1 teaspoon apple cider vinegar (try lemon juice)
• ½ teaspoon salt

• 3 eggs (OK with fewer or without eggs)
• 3 cups brown rice flour
        (takes 2-3 cups, depending on breadmaker; start with 2½ cups)
• 1 cup tapioca, oat or barley flour
• 3 tablespoons maple syrup, crystallized sugar cane juice, or other sweetener
        (must use one in order for yeast to work)
• 1 tablespoon xanthan gum

• 1 teaspoon-to-1 tablespoon dry yeast granules
        (original recipe called for 1 tablespoon; start with 1 teaspoon and adjust
        amount based on the amount of rise you get from your brand of yeast)
        My yeast comes bagged from bulk by PCC.

Bread Machine:
Combine the water, oil, vinegar, salt, and eggs, and stir.
Combine the flours, sweetener, and xanthan gum -- do not stir.
Add yeast last.
Add ingredients to breadmaker in order suggested in manual.
If there are options, use white bread setting and medium crust.

In Panasonic breadmaker, if adding dry ingredients first, you need to pre-stir ingredients after adding liquid ingredients, with a non-metal utensil to avoid a pocket of unmixed dry ingredients.

Note: oat flour or barley flour contain some gluten

Experiment by changing ingredients or amounts, one at a time.

Adapted from a recipe given to me by Dale Prappas, which she adapted from More From the Gluten-Free Gourment, by Bette Hagmen