515 g white rice flour
230 g sorghum flour
115 g tapioca starch
110 g potato starch
30 g sugar
25 g salt
20 g xanthan
10 g yeast
850 g warm water, about 100 degrees F
Egg whites, optional
Combine all of the dry ingredients in a cake mixer. Add the water, and stir with the paddle attachment until the mixture is well combined.
Place the dough in a covered container.
If you are going to bake the bread the same day that you make the dough, place a pizza stone in the oven and preheat the oven to 450 F.
Let it rise in a warm place for about an hour, until it has almost doubled in size.
Bake now: If you are going to bake the bread at this point, divide the dough in half and form into two boules. Brush each boule with egg whites, if desired. (The egg whites help with browning.) Bake for 35-40 minutes on the pizza stone. After it has baked, let it cool for 10 - 15 minutes before cutting.
OR
Bake later: If you want to bake the dough on another day, refrigerate the dough. (It can be refrigerated for up to 4 days. During this time, it may start to sour, giving the dough even greater flavor.) When you are ready to bake the bread, place a pizza stone in the oven and preheat the oven to 450 F. Divide the dough in half and form into two boules. Cover each boule with plastic wrap, and let them sit at room temperature for an hour. During this time, the bread won’t rise very much. Brush each boule with egg whites, if desired. (The egg whites help with browning.) Bake for 35-40 minutes on the pizza stone. After it has baked, let it cool for 10 - 15 minutes before cutting.