Our Favorite Gluten Free Bread recipes

Flour Blend*
1 cup sorghum flour
1 cup garfava flour
1 cup buckwheat flour
1 1/2 cups millet flour
1 1/2 cups gf oat flour
2 cups tapioca starch
1 cup potato starch
2 Tbsp. espresso powder

Yummy Sandwich Bread
 (top 8 free) [makes 2 loaves]
4 cups flour blend*
1 Tbsp. xanthan gum
2 tsp salt
1/2 cup Vance's DariFree Non Dairy Powdered Milk Substitute
2 1/4 tsp (1 pkg) active dry yeast
3 Tbsp. flax meal dissolved in 9 Tbsp. warm water [or 3 eggs]
1/4 cup olive oil
2 tsp. apple cider vinegar
1/2 cup agave nectar (or honey)
2 cups warm (110 - 115 degrees) water

Combine flax and water and let stand for 10 minutes.  Grease and flour two 8-inch bread pans.  Mix dry ingredients together in a medium sized bowl.  Set aside.  Place flax goo, oil, vinegar, and agave in the mixing bowl of a stand mixer.  With the paddle attachment, mix ingredients together for about 30 seconds. Add half the dry ingredients to the wed mixture.  Mix just until blended.  Add remaining dry ingredients and mix for about 30 seconds, until blended.  With the mixer on low speed, slowly add warm water until well absorbed.  Turn the mixer to medium-high speed and beat for 4 minutes.  Bread dough should resemble cake batter.  Spoon the dough into prepared pans.  Set aside in warm place to rise, about an hour.  While dough rises, preheat oven to 375 degrees.  Place pans in preheated oven on middle rack and bake for 50-60 minutes until bread's internal temperature registers 200 degrees with an instant read thermometer.  Let bread cool in pans for 10 minutes.  Remove loaves from pans and place on a wire rack to cool.  
Mom makes 1-2 loaves a day for our family of 7.  This recipe is super easy and SUPER yummy!

Bread - before rise.

Finished loaf.

Bread - after rise, before baking.

Mock Rye Bread
(makes 2 loaves)
4 cups flour blend*
1 Tbsp. xanthan gum
2 tsp. salt
1 Tbsp. flax meal
1/2 cup Vance's DariFree powder (or almond meal)
1 Tbsp. cocoa powder
2 1/4 tsp (1 pkg) active try yeast
1 tsp. espresso powder
1 Tbsp. caraway seeds
2 eggs, room temperature
1 egg white
1 tsp. apple cider vinegar
2 Tbsp. unsweetened applesause
2 Tbsp. corn or olive oil
1 Tbsp. molasses
4 Tbsp. brown sugar
1 Tbsp. instant coffee granules
2 cups warm water or milk of choice

Grease two 8-inch loaf pans and dust with rice flour.  In a medium sized bowl, combine flour blend and dry ingredients.  Set aside.  In mixing bowl, combine eggs, egg white, vinegar, applesauce, oil, molasses, brown sugar, and coffee granules.  Mix on medium-low speed for 1 minute to blend.  Add water (or milk) to the wet ingredients and mix on low for 30 seconds.  Add half the dry ingredients and mix until just blended.  Add remaining half and blend.  Beat at medium-high speed for 4 minutes.  Spoon batter into pans and set in a warm place to rise for about an hour.  Preheat oven to 375 degrees.  Bake for about 50 minutes or until internal temperature is 200 degrees.  If bread starts to darken too quickly cover loaves loosely with aluminum foil.

Egg bread
(makes1 loaf)
3 cups flour blend*
1/4 cup Vance's DariFree milk powder
1 Tbsp. xanthan gum
1 tsp. salt
4 1/2 tsp (2 pkgs) active dry yeast
3 eggs, room temperature
 1 tsp. apple cider vinegar
1/4 cup olive oil
1 Tbsp. agave nectar (or honey)
1 cup warm water

Preheat oven to 375 degrees.  Lightly grease a 9x5" loaf pan and sprinkle with cornmeal or rice flour.  In the bowl of a stand mixer, combine dry ingredients until well blended.  In a separate bowl, whisk eggs, vinegar, oil, agave, and water together.  Pour wet ingredients into the dry, mixing on medium speed until well blended.  If batter seems too dry, add water 1 Tbsp. at a time.  Beat on medium-high for 5 minutes.  Spoon the dough into the prepared pan.  Spray the top of the dough with baking spray.  use the back of a spoon to smooth the top.  Spray a piece of plastic wrap and loosely cover the bread.  Place in a warm place for 30 minutes or until dough reaches /4 inch from the top of pan.  Place in preheated oven on the middle rack and bake 35 - 40 minutes or until internal temperature reaches 200 degrees.  Remove from the pan and cool on a rack.

These recipes are modifies from http://www.livingwithout.com/, where you can find many other wonderful gluten free bread recipes.