This is one of the few recipes we obtained that was originally a gluten-free recipe. We do not know its origin, since my wife got her original version from a family member. When I tried searching the internet I could not find anything very similar, although I did find many recipes that were slightly similar.
The original family recipe used mostly low-protein flours (tapioca, potato, rice). We removed the powdered nonfat milk and reduced the eggs, since our flour mix has lots of protein and does not need these "filler" protein sources.
In an electric mixer's bowl combine:
Mix and allow the yeast to proof for about 5 minutes, until it is quite foamy. Then add:
As always, be careful to add the xanthan gum on top of the dry ingredients and stir it around slightly so it does not clump when first touching liquid. The ground flax seed helps with binding, reducing the recipe's required number of eggs. The type of flours used does not matter, and we often use one cup of Teff or Tapioca if our supply of flour mix is running low.
Mix these together at a medium speed. (Note that "medium" is not "halfway maximum". For example, with our DeLonghi mixer, "medium" for mixing is only 2 out of 10.)
Remove the mixing bowl from the electric mixer. Let it rise in an oven preheated to about 100 degrees, perhaps covered with plastic wrap and a towel to prevent it from overflowing. Let the dough rise for at least 30 minutes or until it doubles in size (but the eggs are not yet added, so you can let it rise as long as convenient).
(The honey is added last so the yeast does not eat it before you get a chance!)
Spoon the dough into rolls, loaf pans, or a jelly roll pan.
Let rise a second time for 20 to 30 minutes.
Bake loaf pans at 350 degrees for 50-60 minutes. Bake rolls or filled jelly roll pans for 30-40 minutes.
Remove from pan and thump the bottom to test if done.