2 1/2 pounds of gluten free flour (I used 8 oz teff flour, 16 oz of brown rice flour, 8 oz tapioca starch and 8 oz white rice flour)
3 tbsp xanthan gum
1 tsp salt
650 mL milk (I used goat milk but intend to experiment with almond in the future)
1 cup butter
2 cups sugar (I may experiment with quantity and perhaps alternate sweeteners in future)
1 tsp vanilla
1 tbsp sugar
2 tbsp yeast (I might use less next year)
1/4 cup warm water
Mix yeast, 1 tbsp sugar and warm water together and let sit. Mix flours, xanthan gum and salt in a separate bowl. Melt butter on low heat and add milk, heat until slightly warm. Mix eggs, sugar and vanilla together. Add milk mixture and egg mixture together. Slowly add flour mixture to this and finish by adding the yeast mixture.
Transfer dough to a greased bowl and put somewhere warm to rise for 2-4 hours covered with a tea towel. Cut the dough into 4 pieces, each piece will be a loaf of bread. Then transfer into loaf pans or make free form round loaves on a cookie sheet (I made both and preferred the round loaves). Let rise another 4 hours. Bake at 325 F for 30-40 minutes.