Sourdough Starter:

Dissolve the yeast in the warm water and let sit 10 to 15 minutes. Slowly add the flour and mix well with a wooden spoon. Place in a clean jar or crock (never use metal) and allow to sit at room temperature until fermented and bubbly.
If in a warm room, this may require only 15 minutes. When bubbly and risen a little, cover and refrigerate. Starter is now ready for use. It should be the consistency of thick pancake batter when ready to use. It is best used within several weeks.

Bread:

Use nonmetal pans and utensils as much as possible when mixing this bread. Since this is a stiff dough, you will need a heavy-duty mixer and a bread hook.

Place Gluten Free All Purpose Flour, sugar, salt, milk and xanthan gum in mixing bowl and blend together on very low speed.

In another bowl, beat together the sourdough starter, water, eggs, and cottage cheese. Mix them slowly into the flour with bread hook of mixer. Beat for about 4 minutes.

Cover and let rise until double in bulk. Don't hurry. This may take up to 1-1/2 hours.
Beat again for 5 minutes. Fill greased pans three-quarter full. Let rise until dough is almost to top of pans, about 40 minutes.

Preheat oven to 350°F. Bake until dough rises to top of pans, about 10 minutes. Increase oven temperature to 400°F and bake a total of 50-60 minutes.

Feed Starter:

After each use, the remaining starter must be fed to provide enough quantity for the next use and to reactivate it.

1 cup starter
1 cup warm water
1-1/2 cups rice flour

Mix together in glass jar or crock. Let stand until double in bulk. Starter is ready when it has bubbled and mounded up. Refrigerate.

Makes 2 loaves (16 slices).