This is a quick, easy and versatile bread….great served warm out of the oven with soups or stews.  You could also add diced rosemary, salt and pepper,  or for a sweet bread, add sugar,  cinnamon, and raisins - change up the cornmeal and add white rice flour or potato starch.
¼ cup cornstarch
¼ cup tapioca starch
½ cup brown rice flour
¼ cup cornmeal
1 rounded tsp. Xanthan Gum
2 tsp. GF Baking Powder
½ tsp. Baking Soda
½ - 2/3 cup grated aged cheddar cheese
a handful of Parmesan cheese
2/3 cup soy milk (or any milk)
1 Tblsp. Apple cider vinegar
1 egg
¼ cup cold butter
Preheat the oven to 425 degrees, and lightly grease an 8 or 9 inch round pan.
Whisk all of the dry ingredients in a bowl, until well combined.  Add in the butter, breaking up with a fork, until the butter is in small pieces.  Add the cheeses,  and using the fork stir to combine.
Whisk up the egg in a small bowl till light and fluffy.  Add in the soy milk, and apple cider vinegar.  Stir to combine, and pour into the dry ingredients.  I just mix with a fork until combined – don’t over stir.  Spread batter in a lightly greased 8 or 9 inch round pan and bake at 425 for 20-25 minutes.  Once baked, remove to a cooling rack and cut into slices, with a slather of butter on top, serve warm.

Growing up in a Danish household…sandwiches were something to behold.  Open faced, a number of layers, and always eaten with a knife and a fork.  We learned at a young age to properly use a knife and fork.
Some Danish Sandwiches include:  (Most were made on homemade Rye Bread). Homemade Liver Pate, a dollop of real mayonnaise usually topped with pickled red cabbage or a few slices of pickled beets.  Thinly sliced sausage meats, and cheese, again topped with pickled beets.  Pickled Herring anyone?  I know, an acquired taste.  Oh, I almost forgot.  There is a Danish Cheese called Tilsit.  You have never smelled a nastier smelling cheese than this...trust me....but wow does it taste good.  What about a Chocolate Sandwich?  Yes…we had these lovely wafer thin chocolate slices – on top of generously buttered rye bread, chocolate sandwiches with just a hint of orange.  Growing up, these were all my favorite.
This sandwich made today, using my Healthy Homemade Gluten Free Bread, looks like your typical Roast Beef Sandwich. Nope, not Roast Beef.  We had Hormone Free Sirloin Steaks for dinner the other night….wow filling.  This was leftover steak, thinly sliced, with aged cheddar cheese, mayonnaise, Dijon mustard, and see the lettuce?….yes from the garden!   So sweet!  A simple Beef Sandwich that was quickly devoured… after years of not eating Beef,  I’d forgotten how good a Beef Sandwich could be.

A RECIPE INSPIRATION:
AN UPDATE:
New changes: The changes I made was to decrease the Xanthan Gum from two tsp. to one.  I also decreased the amount of flour mix by 1/4 cup, and added 1/4 extra cup of Tapioca Starch to equal a total of 3/4 cup Tapioca Starch to the pre-mix of flours.  The other change I made, was once the muffin rings were filled, I then turned my 200 degree oven off, and immediately put in the tray of buns to raise for 30 minutes.  It worked beautifully.  I have always liked this bun recipe, and now I like them even better, so I will always make them this way from now on.
I have been playing around with recipes trying to get a good sandwich bun, dinner roll or a hamburger bun.  I knew I wanted to use my healthy gluten free bread  pre-mix (inspired by KARINA'S KITCHEN) so after some research found an excellent bun recipe on the blog GLUTEN FREE GIDGET.    So I did make a couple of changes:  I used ½ cup of Tapioca Starch, 2 Tblsp honey, 1 Tblsp. Apple cider vinegar.  I also turned the oven back on to 150 degrees, half way through the rising period.  As well, I choose to make my buns thinner by spreading less batter into each ring.  So thank you Karina's Kitchen and Gluten Free Gidget  for your help!  (check out their sites – both are fantastic).  These buns freeze and defrost well, taste great toasted, and travel really well too.
2 cups “Healthy Gluten Free Bread Pre-Mix”
½ cup of tapioca starch
2 tsp. Xanthan gum
1 tsp. Salt
1 Tblsp. Yeast ( I always use traditional )
1 ¼ cups warm water
2 Tblsp. Honey
3 Tblsp. Canola oil or grapeseed oil
1 Tblsp. Apple cider vinegar
2 eggs beaten
Preheat  your oven to 200.  I used English muffin rings to make these... but you don't have to.  Just dollop onto a parchment lined baking sheet, smoothing out in a circle with the back of a spoon, making sure the edges are not too thinned out.  Or, line a baking sheet with parchment paper, generously grease 12 english muffin rings with butter, or less rings if you want a thicker bun.
Add honey to the warm water and mix.  Then add the yeast, cover bowl with a towel and let “proof”.
Whisk the dry ingredients together in a bowl.  In a smaller bowl, whisk the eggs well, and add the canola oil and vinegar whisking to combine.
Add the egg mixture to the yeast mixture (once it is proofed) and combine.  Add to dry ingredients and mix well.  The batter will be cake like.  Turn off the oven.
Place the muffin rings onto the parchment lined baking sheet.  Spoon in the batter – smoothing it out with the spoon – until the batter reaches just under the half  way mark in the muffin ring.   If you want a thicker bun, add more dough to the ring.    This recipe made  12 filled muffin rings. Place the buns in the oven for 40-45 min. until they have doubled in size.  Half way through rising time, turn the oven on to 150 degrees and finish the rising time.  Then turn the oven to 350 and bake for 30 – 35 min. until baked.  Cool for about 10-15 min. before removing from the muffin rings and transfer to a cooling rack.

I have been experimenting with different flour blends – with an emphasis on a more healthy bread. There are some amazing gluten free bread recipes out there!   Back in the day...there were not as many flour selections as there are today. This one was inspired by KARINA'S KITCHEN – I changed up some ingredients, increased flour amount to get a bigger loaf, added in extra Tapioca Starch (I discovered by adding in a bit of extra Tapioca Starch, the bread held together better), added soy milk powder, used eggs and flax meal .  Check out KARINA'S KITCHEN – such a gorgeous site with many wonderful recipes.  A big thank you Karina!
I used this Pre-Mix:
2 cups millet flour
2 cups sorghum flour
1 1/3 cups potato starch
2/3 cup tapioca starch
½ – 2/3 cup ground flax meal (or amount you desire)
I double up the amounts, mix/whisk well and store in an airtight container
Recipe:
2 and ¾ cups  of above pre-mix (just shy of 3 cups)
2 heaping Tblsp. Tapioca starch
2 large Tblsp. dry soy milk powder (or any dry milk powder)
3 tsp. Xanthan gum
1 tblsp. Yeast
2 tblsp. Honey or agave nectar
1  1/2 cup warm water
2 large eggs, well beaten
3 Tblsp. Melted butter
1 Tblsp. Apple cider vinegar.
Combine the honey, yeast and warm water in a 4 cup measuring cup.  Mix and set aside to "proof"
Combine all the other dry ingredients in a large bowl, whisk to blend and set aside.  In a small bowl, beat 2 eggs till frothy, add the vinegar and 2 Tblsp. Of the Melted butter mixing well.  Once the yeast has “proofed”  add egg ingredients to the yeast mix and whisk.  Add enough warm water to reach the  2 cup level and whisk again.  If your eggs are extra large you may not need to add extra water.  Add the wet ingredients to the dry mixing to combine. (the mix should be on the dryer side but  not too dry - if necessary add a little more warm water.)
Transfer to your bread machine using a spatula to smooth out.  Using a pastry brush, spread remaining melted butter all over the loaf .  Let rise 30-45 Minutes then set for a 2 + lb loaf.  Cuisinart convection bread machines have a gluten free setting – so wonderful!  If your machine does not have this, you will need 3 hrs. From start to finish.  So yummy!
Note:  I also remove the paddle from my machine….I discovered this bread is better if it is not kneaded too much.  This bread makes wonderful toast, - always toast twice though.  Once the bread has cooled, I slice and wrap in plastic wrap to freeze.  Then just defrost slices as you need them.  Makes a great sandwich bread too!!!
Also, when I slice this bread - I take the two end crust pieces and freeze in a separate bag - once full, defrost, whiz through a food processor - makes great bread crumbs for various other recipes that require bread crumbs!  For poultry stuffing, I make an extra loaf of bread, slice, and cut into 1-2 inch pieces, lay on a sheet pan for a couple of hours to dry, flipping over half way through...awesome in stuffing a turkey or chicken!

OH, SO, GOOD GLUTEN FREE SANDWICH BREAD
A word about bread….when first going gluten free 15 years ago, there was not much out there in the way of Gluten Free foods…. and bread?  Let me just say I refused to eat the stuff that tastes like cardboard with a mix of sawdust!  I was given this recipe from a co-worker years ago, it was a photocopy so not sure whose original recipe this is….but over the years – yes – it took me years, I kept fiddling with it, changing it, until finally I got something decent!
This bread makes wonderful sandwiches, and toasts nicely too. The texture is somewhat similar to a rye bread.  It makes a 2 plus lb. loaf.  I use a Cuisinart bread machine which has a gluten free bread setting – so use appropriate setting for your machine.
DRY INGREDIENTS:
In a large bowl add:
2/3 cup plus 3 Tblsp. Potato starch
1 cup brown rice flour
1 ½ cup tapioca starch
3 Tblsp. Sorghum flour
1/3 cup powdered milk ( I use soy)
1 Tblsp. Sugar
1 tsp. salt
3 rounded tsp. Xanthan Gum
1 Tblsp. Traditional yeast

Combine the dry ingredients in a large bowl, and whisk together to incorporate well.

WET INGREDIENTS:
(I use a 4 cup measuring cup to mix the wet ingredients)
2 large eggs - whisk till frothy
1 Tblsp. Black strap molasses
1 Tblsp. Apple cider Vinegar
¼ cup melted butter

To this add enough warm water to reach the 2 & 1/2 cup level, whisking the entire time, then add in the melted butter whisking the whole time.

Pour the wet ingredients into the dry, mixing well - the batter will be thick but very sticky and not difficult to mix.  Neither too wet nor too dry.  Once well mixed transfer to bread machine and set to the appropriate time.
(I have found that this bread dough works better if you remove the paddle from the bread machine – then you also don’t get a big hole in the center).

Once the bread is finished - remove from the machine and rest on a wire rack for 3 - 4 hours.  I then wrap in a plastic bag. When sliced, will yield 14 - 16 slices of bread.  This bread will keep fresh about 3-4 days.  I slice and individually wrap in plastic and freeze.  Defrosts nicely, and when toasting it tastes good double toasted.