Ingredients

Yeast
1 packet active dry yeast + 1 teaspoon organic blackstrap molasses for proofing yeast in ½ cup warm water (about 100º F) (to proof the yeast)

Dry ingredients
2 cups brown rice flour
1¼ cups organic corn or buckwheat flour
⅓ cup cornstarch
1 tablespoon (1 packet) gelatin
1½  teaspoons unrefined sea salt

Wet ingredients
3 organic free range eggs
1 teaspoon organic apple cider vinegar
3 tablespoons organic blackstrap molasses
4 tablespoons organic butter, melted
1 cup warm water (100º F)

Directions

Make sure all your dry ingredients (and eggs!) are at room temperature.

1. Heat your water for proofing the yeast. I recommend about 100º F.

2. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add ¼ cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast.    

3. In a large bowl Sift together the dry ingredients.

4. In a separate medium bowl, mix the eggs, molasses, vinegar, and melted butter together. Once your yeast is ready, add the wet mixture to the dry ingredients, then add the yeast mixture.

5. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 15 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.

6. Grease the bottom of a 10 inch loaf pan or two 8 inch pans.  Put the dough in your prepared pan and place in a warm oven to rise for 2 hours. You can put a towel over the pan.  

7. Once the dough has risen to the top of the pan, bake the bread for about 40 minutes at 350º F.