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(My husband's favorite bread recipe)
Dry ingredients: 3 C GF flour (I use 1 C each of bean flour, tapioca flour and corn starch) 2 ½ ? xanthan gum 1 t salt ¾ t gelatin 3 T sugar 1 t egg replacer 2 T sesame seeds 1¼ t yeast
Wet ingredients: 3 eggs 1 t vinegar ¼ C oil or melted margarine 1½ C water (scant)
About once a month I make up six or so zip lock bags of the dry ingredients, so that all I have to do on baking day is add the yeast and wet ingredients. This makes a world of difference. I figured this out one year when we were going to Florida to visit our daughter and I didn't want to drag all the ingredients along. It worked so well that I do it all the time now. “Necessity is the Mother of Invention”.
This recipe makes any of the following: 1 Very Large Loaf - Bread Machine or Bake 1 hr 2 Medium Loaves (the foil loaf pan size) Bake 43 Minutes 9 Hamburger Buns - Bake 20 Minutes 12 Dinner Rolls - Bake 18 Minutes And my favorite is 3 - 6” rounds loaves - Bake 43 minutes. I got the round idea when we were eating out one night and the waitress served us a breadboard with this cute little round loaf (which of course my husband couldn't eat). So I went shopping for small round casserole dishes and now we can have our cute little loaf at home anytime we want. The plus side is that with three little loaves, the bread stays fresh longer or you can freeze one or give one away.
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Central Iowa Celiac Connection 
