Wasn't planning to post this recipe, so the photo special, and it's simple. 1) mix the starch and flour. 2) dissolve yeast in warm water, add the oil, soda, slaked with vinegar, oil, maple syrup (if you use sugar, mix it with the dry ingredients) 3) combine dry ingredients and liquid, knead 15-20 minutes. This item is very important. The longer you knead the dough, the more air (as is possible in gluten-free baking) it will be. Stir better mixer with a dough or in the bread maker. The main thing is to keep the time. Flour is all different, so may require slightly more or less. but do not rush to add, if at first seem that the water is not enough. In the process of kneading, the dough becomes viscous texture 4) work surface liberally sprinkle rice flour hands, too. take the dough from the mixing vessel on a work surface. It will be sticky and similar to clay. It's okay!)) do 1-2 sausages, a couple of times and put them on the parchment/silicone Mat

Put the dough in a COLD oven. T bake at 220C for 35-40 minutes. Look at the oven.

In 30 minutes you can already see and poke with a toothpick. After 30-35 minutes, the crust becomes more crispy, so be guided by your taste. ready bread can be cut into pieces and freeze, thaw as necessary using the toaster or microwave