Everyday Sandwich Bread (gluten-free + egg-free)

This is the bread recipe our children like best. I’ve substituted nearly all of the flours with good results. For example, I often will just use 2 to 2 ½ cups of sprouted brown rice flour in place of the sorghum flour, brown rice flour, and millet flour (keeping the almond and tapioca flours in the mix). The bread will remain moist and ready to eat without needing to toast it. It is great for sandwiches or hot out of the oven!