Hey, I don't mind helping to spread good food on to people that have to eat mainly bought food that tastes like cardboard.
Here is the flour mix recipe first and then the bread.
Multi-Grain Flour Blend:
1 1/4 c. garfava flour
1 3/4 c. super fine brown rice flour
2 c. potato starch
2 c. cornstarch
1 c. tapioca starch flour
1 c. sorghum flour or amaranth flour (I used sorghum)
(this flour blend is also used for bagels posted here: http://www.celiacforums.com/forums/viewtopic.php?t=3030
3 c. Multi-Grain blend
1 T. xanthan gum
1 t. salt
1 T. yeast
2 eggs, room temperature
1 tsp cider vinegar
1/4 cup honey
1/4 c. oil
1 1/2 c. warm milk of your choice - I used rice milk (reserve 1/4 cup)
Preheat oven to 375. Lightly grease 8.5 x 4.5 inch bread pan (I found this was too much for the pan - I divided it into 2 - 8.5 x 4.5 pans). Put dry ingredients into bowl of heavy-duty mixer (I have a Kitchenaid). Combine well.
Whisk all liquid ingredients together, except the 1/4 cup reserved milk. Turn on the mixer and slowly pour the liquids into the dry ingredients. Add the reserved milk, if needed (I didn't need to). Beat on medium high speed for 3 minutes.
Spoon into prepared pan(s). Smooth top with an oiled finger or spoon. Let rise ina warm place just until it reaches the top of the pan (I let mine rise 1 hour on the top of the preheating oven where it is warm).
Bake on middle rack in the oven for 35 - 40 minutes (mine took 35). Lift bread out of the pan(s) and bake on the oven rack for another 5 minutes. It is done when it is brown and sounds hollow when tapped. Cool on a rack.
Note - this recipe did not say to cover with foil after the first 10 minutes like some others, so the crust got a little darker than I like. I think I am going to to that next time. Regerdless, it had the best taste/texture of any GF bread I have had so far. This is going to be my regular bread from now on. I hope you like it!