Bread that tastes like bread ??? Success???

Yesterday I decided to try yet ANOTHER bread recipe..I picked up some new all purpose flour from the new gluten free bakery...I think it's base was brown rice flour so the bread turned out a light purplish grey colour..with specks in it that looked like kiwi seeds...but when my second youngest (the reason for our switch away from gluten) said WOW!  It's BREAD!!!  I knew it would be a hit...I have a few more to try and who knows what it will be like now that it is cold...but she identified it as bread...so here is the recipe...

Tolerable bread: 

If you don't have a bread machine, preheat your oven to 325 degrees.

• 1 Tbsp. active dry yeast
• 1 Tbsp. sugar
• 1 ½ c. water (hot tap water, but not too hot, or the yeast will die)
• 2 ½ cups Gluten-Free All-Purpose Flour Mix
• 2 tsp. xanthan gum
• 1tsp. salt
• 2 eggs 
• 1 ½ Tbsp. oil
• 1 tsp. white vinegar
• 
  
  1. Mix the yeast and the sugar in a small bowl. Blend with a fork and set aside until it starts to bubble...about 5-10 mins.
  2. Combine the flour, xanthan gum and salt in a large bowl, making sure it's well blended.
  3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
  4. The yeast should be bubbly by now, so you can add all of your wet ingredients to the flour mixture. Stir until all ingredients are well mixed. You don't need to knead this dough. You'll notice with gluten-free mixes, it's more of a cake-like consistency.
  5. If you have a bread machine, you can dump it in there at this point and cook on the 80 minute setting. You don't need the paddle. If you don't have a bread machine, place the bowl in a warm place with a towel over it.  Let the dough rise for about 45 minutes or until it doubles in size. Then place it in a loaf pan and cook until a toothpick comes out clean, about 40 minutes.
  Add butter and ENJOY!!!
  Today I will try this recipe and another using regular gluten-free all purpose flour..