2 cups rice flour (white)
1 cup tapioca flour
1 Tbsp xanthan gum
1 1/2 tsp salt
2 Tbsp sugar
1 1/2 cups warm water
2 Tbsp yeast
2 Tbsp melted butter or margarine
3 egg whites, beaten slightly
1 tsp vinegar
more melted butter, for brushing
In a small bowl dissolve the sugar in the water, and add yeast.
In the bowl of a heavy-duty mixer, place flours, xanthan gum, and salt. Blend with mixer on low.
Wait until the yeast mixture foams, then blend into the dry ingredients.
Add the melted butter, egg whites, and vinegar. Beat on high for 3 minutes.
To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes, or spoon into special French-bread pans. Use wet hands to smooth tops of loaves.
Slash diagonally every few inches. Brush with extra melted butter.
Cover the dough and let rise in a warm place until doubled in bulk, about 40-50 minutes.
Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
Remove from pan to cool.