From the 1,000 Gluten-Free Recipes by Carol Fenster~I highly recommend this book! It has some wonderful recipes in it and you can make the recipes dairy free and egg free if needed.
So start out by taking out the cold items and letting them get to room temp. while you make the flour blend.
1 ½ cups potato starch
1 cup tapioca flour
1 packet active dry yeast (2 1/4 tsp)
2 T sugar
2 cups potato startch (not potato flour)
1 cup Carol's Sorghum Blend (recipe above)
2 tsp xanthan gum
2 tsp guar gum
1 tsp salt
1 cup warm water (110F)
3 large egg whites (1/2 cup egg substitute) at room temperature
Whisk the liquids together and pour into bread pan.
1/4 c unsalted butter or buttery spread such as Earth Balance (dairy free) or canola oil. I use Fleishmens unsalted, it's dairy free and cheap!)
Add butter pats to the corner of the pan.
the recipe also calls for 2 tsp of cider vinegar and 1 tsp of sesame seeds, I did not have either on hand, yet it turned out fine.