Gluten-free Gourmand

For a long time I was staying away from rice flour.  I couldn't get a good rise from it in my bread.  If you want a rice-free loaf, there are many on this blog!  In chatting with others on the Facebook page I admin, Gluten-free Sourdough Enthusiasts , I came to realize that what people want is something easy and inexpensive to make.  This recipe is my solution for that. It uses whole eggs instead of egg whites to prevent waste and save time. It has only three flours - white rice flour (Erawan brand is very inexpensive), brown rice sourdough discard, and tapioca starch. The sourdough discard can be subbed for just brown rice flour and water if you don't have a sourdough starter. Rice flour comes in a lot of different types, and they all have important differences. Most rice flours milled in the USA and Europe are dry milled, which results in a coarser flour.  Rice flour from Asian grocery stores is usually wet milled. That makes for a much finer flour that has some better proper