So here are the list of ingredients:
3 1/2 cups of Namaste Perfect Flour Blend
1/2 cup cornstarch, arrowroot or tapioca startch
1 1/4 cups milk (I use soy milk)
1 TBSP Cider Vinegar
2 TBSP Oil
2 TBSP honey or agave nectar
1 tsp salt
3 eggs
1 TBSP yeast
1/2 cup warm water
Heat oven to 350 degrees and put rack on top of element that airs out the heat from the stove. Put the bread pan on top of the rack and let it warm up.
Mix heaping tbsp of yeast in bowl with 1/2 cup warm water and set aside
Warm your milk up in microwave or over the stove – don’t boil otherwise you will cook the eggs when you add it to the liquid mix
Take your mixer and add eggs, oil, sweetener and cider vinegar and mix. 
Add milk slowly while mixing (only reason you do slowly so your spouse doesn’t have to clean it up from the counter later LOL).
Stop mixer and add your flour, starch and salt. Then start mixing again and add your yeast mixture.
Mix for 3 minutes – you can stop the mixer half way and clean off the sides of the bowl just to make sure you are getting everything in the mix.
This all took about 10 minutes to do…after this comes the easy stuff.
Add this mix to your loaf pan, cover loosely with plastic 
and put on rack to rise. Let rise for about 45 min – 1 hour. Keep tabs on it so that the plastic doesn’t stop it from rising. Make sure it is just laying on top of the dough.
Put loaf in oven, cover (very loosely) with tin foil and cook for 35 minutes. Then take tin foil off and cook for another 35 minutes.
Take out of oven, let cool for a couple of minutes and then take out of pan and lay bread on side (on the rack) and then flip to other side after awhile, then stand up properly. I just do this so it cools nicely and doesn’t flop to one side or the other. I also baste some butter on the top of the bread so it doesn’t go to dry on top.
Let cool completely before trying to slice.
I find the Namaste flour works the best (so far). The bread is a great texture and doesn’t go sandy tasting like a lot of rice flour breads. I find toasting the slices works the best, but you don’t have to. Sometimes my bread rises more, but I think it didn’t do as well this time because I forgot salt…oops. But it still feels light and fluffy, which is what you want for a gluten free bread. Who wants to eat bricks?
