Gluten Free White Bread

This is a fantastic bread recipe.  I have been looking all over for recipes or mixes that make the best bread. I've tweaked this to add more fiber. The key is the knox gelatin!

Wet Ingredients
1 1/2 c. warm water (not hot, like a baby's bath)
1 tsp. vinegar
2 large eggs
1/4 c. oil

2 c. rice flour
1 c. gluten free flour mix (I used Bob's Red Mill Gluten Free blend)
3 Tbs.  flax seeds, ground
2 packets knox gelatin (not the whole box)
1/4 c. sugar
3 1/2 tsp. xanthan gum
1 1/2 tsp. salt
1 c. powdered milk
 2 1/2 tsp. active dry yeast (or two packages of bread machine yeast)
*More water may be needed.  Add a Tbs. at a time.

Using a bread machine: layer ingredients according to the manufacturer's instructions.  Mine is to put in wet ingredients, followed by dry ingredients.  Using a finger, create a well to contain the yeast.  Turn machine on for 1.5 loaf.  Use a Medium crust setting.  Keep an eye out for the bread.  If you can, try to smooth down the top of the loaf before it cooks.  Also, mine is done early (almost 20 minutes at times).

Mixing by hand: Combine wet ingredients.  In separate bowl, combine dry ingredients and stir with a fork or pastry cutter together.  Gradually add the dry ingredients to the wet ingredients.  Mix well.  Let rest for 5 minutes.  Mix for 5 minutes.  Grease the inside of the loaf pan.  Evenly put bread inside, smooth the top of the loaf, cover with a light towel and let raise in a warm place for about 30-45 minutes.  Bake at 350 degrees F.  for 40 minutes.  Add more time if needed.  Gluten free bread doesn't turn "brown" like regular bread.  Toothpick inserted should have little to no crumbs.