Makes 2 loaves

     1 cup brown rice flour + some for dusting loaves
 1-1/2 tsp granulated yeast
     2 tsp sugar
 1-1/2 cup warm water
     1 cup corn flour
   1/2 cup cornstarch
     2 tsp xantham gum powder
 1-1/4 tsp salt
     2 large eggs, room temperature
     1 Tbsp corn oil

Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup 
of the warm water in a 2-cup glass measure; stir to combine, then 
let rest in a a warm place until double in volume, about 10 minutes.

Line a large baking sheet with parchment paper and draw two 8-inch 
circles on it.

Combine remaining 1/2 cup rice flour, corn flour, cornstarch, xantham 
gum powder and salt in a large bowl; mix to blend.

Beat eggs lightly; set aside 1 tablespoon for brushing tops of loaves (or
use butter or whatever).  Add remianing 1 cup warm water and the corn 
oil to beaten eggs.  Using a wooden spoon, stir egg and yeast mixtures 
into flour and beat until smooth.  Using a rubber spatula, spread soft 
dough into circles on marked parchment paper, heaping it up slightly 
in the center.

Cover loaves lightly with greased plastic wrap and let rise until doubled 
in blulk, about 1 hour.

Preheat oven to 425 °F.

Beat a few frops of water into the reserved beaten egg and brush over 
loaves.  Dust lightly with rice flour.  Using a razor blade, slash tops of
into a large diamond grid pattern.  (Use and up-and-down cutting motion
rather than dragging the blade through the soft dough.)

Bake for 20 minutes or until well browned.