Into a bowl add:-

200g plain gluten free flour

200g gluten free bread flour

40g tapioca starch

50g sorghum flour

56g soft brown sugar

2tsp xanthan gum

1/4tsp cream of tartar

10g salt

6g of yeast

mix together, whilst mixing melt 56g of butter or vegetable fat.

In a separate jug mix together:-

230g tepid water

3 beaten eggs

1tbls cider vinegar

slowly add this to the dry mix, then add the cooled melted butter and mix till smooth. Then finally transfer to the bread maker and use a program that lasts around 2 hrs. Alternatively transfer to a loaf tin cover and rise for around 1.5-2hrs.