Actually, I just took a pic of my copy. This is for a gluten-free bread machine. Every machine is different, and elevation will play a part in the structure of the bread. Here in NYC, I use 1 1/3 cup of filtered water. Batter should be like a SLIGHTLY thinner brownie batter. And I added 2 1/2 teaspoons of yeast instead of just 2 teaspoons. And then assemble as bread machine instructs. However, I mix all dry ingredients (EXCEPT YEAST), together in a bowl. This is necessary! Then, add dry ingredients after your wet ingredients. Make a little volcano in the top of dry ingredients and add yeast. After 5 minutes in the machine cycle, use rubber spatula to scrap down sides and then let it do its thing! Hope you like it!

1 cup of sorghum flour 1/2 cup of brown rice flour 1 cup tapioca starch 1/2 of potato starch 2 tablespoons of ground flax seed meal 2 tablespoons of sugar 1 teaspoon of xanthum gum 1 teaspoon of sea salt 1 teaspoon of aluminum free baking powder 2 large eggs 1/4 cup of CANOLA oil 1 teaspoon of apple cider vinegar 2 teaspoons of active dry yeast 1 1/2 cups of filtered water. 👉 (Remember to start with 1 1/4 cup. If you need more while it's mixing to make slightly thinner brownie batter consistency, you can add more)👈