• 1 cup sorghum flour
• 2 cups tapioca flour
• 1 1/2 teaspoons xanthan gum
• 1/3 cup non-dairy powdered drink mix (I used a soy shake mix that was Casein free)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons sugar
• 2 1/4 teaspoons active dry yeast
• 2 eggs
• 1/2 teaspoon cider vinegar
• 3 tablespoons oil
• 1 cup warm water

Directions

Mix together sugar, water, and yeast in a large bowl and set aside. In a medium bowl combine first six dry ingredients.  Whisk together eggs, vinegar, and oil in a small bowl.  When the yeast mix is frothy add the eggs and flour mixes. Blend until incorporated. 

If using a bread machine, spoon in the batter and set the machine for sweet bread with a medium crust. After the final kneading, smooth the top with a spatula. Turn out immediately when finished or it will turn soggy. Spread a little soy butter on the crust to keep it soft.

If using and oven, cover batter and set in a warm space for about 30 minutes. Bake at 400 for 50-55 minutes, covering after the first 10 minutes with foil. Turn out immediately and lightly butter the crust.

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