GF Bread to try

From Karina's Kitchen:

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 tablespoon instant dry yeast- or rapid yeast

You'll need sesame seeds for the top (or hemp seeds); set aside for later.

Pour the liquid ingredients into the bread machine pan:

1 1/4 to 1 1/3 cup warm water (at 110 to 115 degrees F)
4 tablespoons extra virgin olive oil
2 tablespoons honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
Ener-G Egg Replacer for 1 egg whisked with warm water

Set your bread machine program for 1.5 loaf medium crust. rapid rise cycle - it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed.

I thought the sides were a tad soft so I placed the naked loaf directly into the oven- on the center rack- and turned on the temp to 350 degrees. I baked it for another 12 to 15 minutes, keeping an eye on it. When I tapped the bread it sounded hollow. Done.