Vegan Gluten-free Bread Recipe

Morning Lovelies!
I had a bread baking day yesterday, I was testing a recipe from a gluten free baking book we have been using recipes from. It's called Gluten-free Baking Classics by: Annalise G. Roberts, I like the texture of this bread recipe, which was a dough originally meant for the recipe for English muffins. I have made them and they are always devoured quickly because they have a wonderful chewy inside along with a slight crisp exterior and toast wonderfully. This is what they look like when you bake the dough as English muffins:

To make those all you need to do are bake them in metal rounds that are sold specifically for English muffins. I liked the texture of them so much that I wanted to see if it would turn into a decent bread. I was happy that it worked out and wanted to share it with you because it's tasty, chewy, and egg free. It's a perfect fit for those of you who are sensitive to dairy along with gluten. I hope you enjoy making this, leave questions and comments down below.

Firstly, you need to make the Bread Flour Mix A:
2 Cups Millet flour
1 Cup Sorghum flour
1 Cup Arrowroot starch or cornstarch
(I have a corn allergy, so I replace cornstarch with arrowroot starch and it works beautifully)
1 Cup Potato starch (not flour)
1 Cup Tapioca starch

-Blend all together and store in an airtight container.

VEGAN GLUTEN-FREE BREAD

Ingredients:
3 Cups Bread flour mix A
2 tsp Xanthan gum
1 tsp Sea salt
2 Tbsp Coconut sugar
12 Grams dry instant yeast
1 1/2 Cups warm water
2 Tbsp Grape seed oil

Method:
-Lightly grease a large no stick bread loaf pan.
-I have an Excalibur dehydrator, so I use it at a setting of 80 degrees to help the dough rise. If you don't have one, put your oven at its lowest temperature.
-In a mixer add all wet ingredients, stir and allow to sit for a few minutes while you prepare the dry ingredients.
-In a separate bowl, combine all dry ingredients.
-Place dry ingredients in mixer with wet ingredients, using the paddle attachment blend on medium high speed for 3 minutes.
-Spoon dough into prepared pan, carefully smooth, cover, with, a light cloth and let rise in a warm place for 20 minutes. If you are using an oven heated at the lowest temperature, turn off the heat completely and let the bread dough rise in the still warm oven. When I use the Excalibur dehydrator, I just place the covered bread dough and allow to rise without needing to turn it off, the temperature of the dehydrator remains constant.
-Place rack in center of oven, preheat oven to 350 degrees while the bread rises.
-After 20 minutes place in hot oven, bake for 25 minutes. Turn halfway and bake for another 25 minutes.
-Place on rack to cool for 10 minutes and then remove from pan. Allow bread to cool completely before slicing.