Buttermilk Loaf - cooking recipe

Ingredients

1 1/4 cups buttermilk, room temperature
1 packet yeast (about 1 tablespoon)
3/4 cup potato starch (or potato starch flour, but not potato flour, it's too heavy)
1 1/4 cups cornstarch
2 tablespoons sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
2 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1/4 cup oil (I use canola and/or safflower oil)
shortening, for generously greasing the baking pan (I use spectrum non-hydrogenated)

Preparation

Preheat oven to 350 degrees F.
Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
This is important for the yeast to activate.
Too low a temperature and it won't activate.
Too high and it will kill the yeast.
In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
In a medium bowl, combine all the dry ingredients.
To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
Mix well; dough will look wet, thick, and pasty.
Place dough into your well-greased 9- x 4-inch loaf pan.
Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
I use the back of a wet spoon for the indent.
Bake for 25-28 minutes.
Loaf will just begin to brown.
Test for doneness with a long toothpick, much as you would for a cake.
Cool briefly before removing from pan.
Finish cooling on a cooling rack.
Refrigerate or freeze extra servings.