Ingredients

• 3/4 cup Warm Water 105-110°F
• 1 Tbsp Active Dry Yeast
• 1 Tbsp Sugar
• 1 cup White Rice Flour
• 1/2 cup Potato Starch
• 1/4 cup Sugar
• 1/4 cup Corn Starch
• 1/4 cup Sorghum Flour
• 2 tsp Baking Powder
• 2 tsp Xanthan Gum
• 1/4 tsp Salt
• 2 Tbsp Butter melted
• 1 Tbsp Apple Cider Vinegar
• 2 Eggs
• 10 Pieces Bacon cooked and chopped
• 1 1/2-2 cups Cheddar Cheese shredded
• 6 Tbsp Butter melted
• 1 1/2 tsp crushed Garlic

Instructions

1. Combine the warm water, yeast and 1 tablespoon sugar in a bowl and allow to proof for 10 minutes.
2. In the bowl of your stand mixer, combine the rice flour, potato starch, sugar, cornstarch, sorghum flour, baking powder, xanthan gum and salt. Mix until blended.
3. Next add the yeast mixture, melted butter, apple cider vinegar and eggs to the dry ingredients. With your dough hook, blend the mixture until well blended and then knead the dough with your dough hook for 5 minutes.
4. Place the dough into a well-oiled bowl, cover with plastic wrap and allow to rise for 1 hour or until doubled in size.
5. Once the dough has risen, grease a 9 x 5-inch bread pan with oil. Place the pan on its side long-ways.
6. Using a ¼ cup scoop, scoop out dough. Using wet hands, flatten the dough and place on the side of the bread pan. Next sprinkle with cheese, then bacon, and then spoon a little garlic butter on that layer. Continue layering in this order until all the dough is used.
7. Sprinkle the top with any bacon that is left over and a little extra cheese. Pour any garlic butter that’s left over the top.
8. Cover the pan with plastic wrap and place in a warm area to rise. Allow to rise for 30 minutes, or until doubled in size.
9. Preheat the oven to 350°F. Bake for 30 minutes, or until golden brown. Allow to cool slightly before slicing.