This recipe is an adaptation from eatingglutenfree.com
3 cups GF flour
¼ cup sugar
3 1/2 teaspoons xanthan gum
1 ½ teaspoons salt
¼ cup dry powdered milk
1 ½ tablespoons yeast
1 ¾ cup warm water
¼ cup oil
1 teaspoon rice vinegar
Mix flour, sugar, xanthan gum, salt and powdered milk together in bowl of a stand mixer. Dump the yeast on top of the dry ingredients, but don’t mix it in. Combine water, oil, and vinegar in a separate bowl. Pour on top of yeast, and let sit 3 minutes. Mix together on low speed. Add eggs. Mix until combined, then beat on high speed for 5 minutes.
Grease 2 regular loaf pans with shortening. Pour batter in pans, and let rise for about 20 minutes. As bread is rising preheat oven to 375º.
Bake for about 30 - 35 minutes. Remove from oven and let it cool for about 10 minutes, then turn out onto counter/cutting board. (Yummy eaten when warm!)
Let cool completely, then slice and place in refrigerator or freezer.
Note: When it's cool, I like to put it in a ziploc bag and leave it on the counter the day I bake it and the next day. I love the taste. If you keep it more than about 4 days, put it in the freezer.