This is a good little loaf.

I wish you guys were here. I just kind of threw this together in a few minutes, making it up as I went, and ooooooh it's good. This crust crackles, the inside is soft and doughy, and if Alex wasn't on his way home with Mexican food, I'd eat the whole loaf right now. I was originally going to make spaghetti and meat sauce, and use this bread as a base for a cheesey garlic bread, but that will wait until tomorrow. In the meantime, if you don't mind having the oven on and have a free few minutes, throw this together. You won't be disappointed.

A good little loaf

1/2 c brown rice flour (or white)

1/2 c sorghum flour

1/2 c tapioca starch

1/4 t salt

1/2 t xanthan gum

2 t yeast

1/2 t sugar

3/4 c warm water

2 egg whites

1 T olive oil, plus a little more

Mix together the rice flour, sorghum flour, tapioca starch, salt, xanthan gum, yeast, and sugar. Make a well in the middle and pour in the water, whites, and oil. Stir to mix completely, then beat 3 minutes on medium-high. The dough will be very thin. Spread evenly in a lightly greased loaf pan and let rise for about 30 minutes.

Preheat the oven to 375. Very lightly brush olive oil over the top of the loaf, being careful not to tear the top. Bake the loaf for 45 minutes, until browned and crispy. Remove from pan, cool until you can't stand it anymore, slice into thick slices, and eat.