Russian Rye

Hey! I did it - gluten free bread with texture not unlike regular sandwich bread! I found this recipe in a book I got as a gift: The Best Ever Wheat-and-Gluten-Free Baking Book by Mary Ann and Mace Wenniger. They call it Mock Black Russian Yeast Bread and it goes something like this...

Wet Ingredients:
3 eggs
1 t apple cider vinegar
3 T olive oil
2 T molasses
1 1/2 c water

Dry Ingredients:
2 c brown rice flour
1/2 c potato starch
1/2 c tapioca flour
1/2 c rice bran
1 T xanthan gum
3 t dark brown sugar
1 1/2 t salt
1/2 c dry milk
1 T instant coffee
4 1/2 t pure cocoa
2 T caraway seeds
1 package dry yeast

Grease 9x5x3 inch loaf pan. Mix wet ingredients together. Whisk dry ingredients together. Add the mixed dry ingredients to the wet ingredients gradually, by hand. Stir well. Put into prepared loaf pan and proof all day or over night at room temperature. Bake at 325F for 3/4 hour. Test with a toothpick.