Gater the dry mix ingredients and mark the zip bags. I use gallon zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each opened bag in a container to hold them upright.
Carefully weigh the flour for each bag. Measure the Xanthan gum, salt, sugar and baking soda and add to each bag. I do not include the yeast at this time. Zip each bag closed. I stack these bags flat with a copy of the recipe for future baking under the top bag.
Preparation--Cuisinart Bread Machine
If you are using the DiY bread mix in your Cuisinart bread machine--assemble as directed by manufacturer. Liquid in the bottom of the bread pan, DIY bread mix gently on top of liquids, and yeast in a dent in the top. Set bread machine for 2 pound loaf, dark crust and gluten-free program. I remove the paddle when the machine sounds to get a lovely loaf for toast and sandwiches.
For regular loaf or French bread. Pour DIY bread mix in large bowl of a stand mixer with paddle. Add yeast and mix on low for a minute. Mix butter and milk together and add to dry ingredients while mixer is on low. Finally add each egg, mixing as added. Turn mixer up to medium and mix for about 3 minutes until batter is smooth.
Turn oven on to 200 degrees F. Line bottom of loaf pan with parchment and spray with baking spray or line French bread pan with parchment,. Gently place bread batter into pan smoothing top with spatula. I smooth the top of the bread with wet fingers.
When oven has reached 200 degrees F. turn it off. Place bread, covered with sprayed plastic wrap and a clean kitchen towel on the back of the stove (where the oven heat exits) and leave for about 1 hour. This creates a nice, warm area for the bread to rise. When bread has risen--almost to double its volume, turn the oven on to 350 degrees F.
When the oven reaches 350 degrees F. remove the plastic and cloth from over the bread. For French bread--make 3 slanted slices on the top of the loaf. Bake at 350 degrees for 25 minutes. Lower the temperature in the oven to 300 degrees F and continue to bake the bread for 30 minutes. I usually spread some butter on the top about 10 minutes before the end of the baking time. I want the butter to help the top brown but don't want it wet--so just a touch here!
Take bread out of oven and let cool for 10 minutes in the pan. Then remove parchment and cool on rack until completely cool. Wrap in plastic. Bread keeps for 3-4 days on counter and 5-7 days in the refrigerator.