Gluten-free Sandwich Bread

I make this and my children love it way more than earlier attempts at gluten-free bread making.  I am glad to say this tastes good, slices well, and has a good texture.

The dough is soft.

My flour mix (this varies depending on what I have on hand): 
1 part brown rice flour
1 part sorghum flour
1 part millet and buckwheat flour mix 
(I also add amaranth flour and flax meal if I feel like it, or use just millet and no buckwheat.)

Bread:
2 1/2 cups of flour mix
1 cup glutinous rice flour (aka sweet rice flour)
4 tablespoons brown sugar
3/4 teaspoon xanthan gum (or guar)
1 tablespoon yeast
1 1/2 teaspoons salt
1/4 cup oil (I use canola)
2 eggs
1 1/4 cup warm water

Smooth the dough with wet hands.

In a stand mixer blend the flours, brown sugar, xanthan gum (or guar), yeast, and salt until combined.  Add oil, eggs, and water and mix on low, then medium high for about 3 minutes.  The consistency is not like bread dough made with wheat flour - it is much softer.  Scoop out into a lightly oiled bread pan and let rise for at least an hour, or until double in size.  Sometimes it takes a long, long time.  Bake at 350 for 45 minutes.  Let cool and then slice.  

This slices and freezes well. 

If you have more time, make a sponge first with 2 cups warm water, 2 cups flour, and the yeast and sugar. Mix until smooth and let it sit for at least 40 minutes or up to a few hours. Add the rest of the ingredients and mix with a stand mixer for about 3 minutes. Scoop the dough into pans and let rise and then bake. Making a sponge improves the flavor. 

Here is Laura's variation. It has no rice or millet, more xanthan gum, and is good with cinnamon and raisins.
4 cups sorghum flour
1 1/2 cup tapioca
1 1/2 cup potato starch
8 tablespoons sugar
4 teaspoons xanthan gum
2 tablespoons yeast
3 teaspoons salt
1/2 cup oil
4 eggs
2 1/2 cups warm 

Mix in a stand mixer for 3 minutes.