Ingredients:
�  1 cup fresh gluten-free buttermilk
�  1/4 cup butter, melted
�  1 tsp rice vinegar
�  1-1/2 tsp salt
�  2 c brown rice flour
�  1/3 cup potato starch flour
�  1/3 cup tapioca flour
�  1/4 cup sugar
�  3-1/2 tsp xanthan gum
�  3 eggs
�  1/2 cup water 
�  1-1/2 Tbsp active dry yeast

Method:
� Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir 
  with a rubber spatula.

� In a large bowl, combine all the dry ingredients except the yeast.  Mix well 
  with a whisk.  In a separate bowl, combine the eggs and water; beat lightly.

� Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add 
  the remainder of the dry ingredients; sprinkle the yeast on top. Select Light 
  Crust setting and press Start.

� Observe the dough frequently during the kneading cycles. If it does not appear 
  to be mixing well, use a rubber spatula to assist it occasionally.

� After the baking cycle ends, remove bread from pan, place on wire rack, and 
  allow to cool 1 hour before slicing.

Variations:
Substitute olive oil for the butter.

Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as 
yellow or blue corn flour, polenta meal, or soy flour.

Add 1/4 cup grated cheddar cheese.

Saute some onions in the melted butter, allow them to cool, then add them and 
your favorite herbs to create an onion/herb bread.