Gluten Free French Bread

In a heavy-duty mixer, combine on the low setting:
2 c white rice flour
1 c tapioca flour
1 t xanthan gum
1/2 t salt

In a small bowl, dissolve:
1 T sugar in
1 1/2 c lukewarm water
then add-
2 T fast rise yeast
Wait until mixture slightly foams, then blend into dry ingredients.

Add, and beat on high for 3 minutes:
2 T butter, melted
2 egg whites, beaten slightly
1 t vinegar

To form loaves, spoon dough onto greased and cornmeal dusted cookie sheets in two long French-loaf shapes. Slash diagonally every few inches. Brush with melted butter, if desired.

Cover and let rise in a warm place until doubled in bulk, (20-25 minutes.)
Cook at 400 for 40-45 minutes.
Remove from pan to cool.

Freezes wonderfully.
Yields: 2 loaves