Spongy Gluten-Free Bread - cooking recipe

Ingredients

Dry Ingredients
1 1/2 cups sweet white sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch (not potato flour which is very different)
2/3 cup powdered dry rice milk (or other powdered milk)
1/2 cup sugar
1 tablespoon xanthan gum
1 1/4 teaspoons unflavored gelatin
1 teaspoon Clear Jel (\"Clear Jel A\" is powdered and found at health food stores)
4 1/2 teaspoons fast rising yeast (do not sub regular yeast)
1 1/2 teaspoons salt
Wet Ingredients
3 duck eggs, beaten lightly (or 4 large chicken eggs)
1 1/2 cups warm water
1/4 cup canola oil
boiling water, used to aid the rising process

Preparation

Preheat oven to 200 degrees fahrenheit.
Fill a medium saucepan with water and bring to boil.
Prepare bread pans by greasing and flouring with gluten-free flour.
Mix all dry ingredients together well with whisk.
Mix all liquid ingredients together.
Combine wet and dry ingredients together until well incorporated. Dough will have a thick, batter-like consistency.
Pour batter into one bread pan about 3/4 full and pour the rest into the other bread pan.
Turn oven off.
Pour boiling water into large glass dish and place it on the bottom rack of the oven.
Put bread pans on the top rack of the oven and close the door. Remember that the oven must be switched off at this point.
Allow the dough to rise for about 45-50 minutes.
Remove the bread pans form the oven and heat the oven to 350 degrees fahrenheit.
Bake on the center rack of the oven for 40-50 minutes or until the loaf is golden brown. I use a convection oven and my loaves are done after about 25 minutes. Do not let the crust become too dark or the bread will be crumbly.
Remove loaves from the oven and let them cool for 10 minutes.
Remove by gently loosening the bread from the pans with a knife.
Cool loaves covered with a dish towel for 30 minutes before slicing.
Hope you enjoy!