This is our basic sandwich bread. Developed when my daughter's allergy tests showed egg sensitivity, it has proven to be a winning recipe.

Dry Ingredients

5 cups GF all-purpose flour
1 cup millet or sorghum flour(1)
1/2 cup Vance's DariFree, almond meal, or Soyquik
2 tablespoons xanthan gum(2)
2 tablespoons GF yeast (Saf, Bob's Red Mill, Red Star, others)
1 teaspoon salt
1/4 cup sugar(3)
1/2 cup ground flaxseed(4)