In small bowl, dissolve 2 tsp of the sugar in the warm water. Mix in the yeast. Set to one side so that the yeast has time to become ‘active’ - a slight froth will form approx. 5 mins.
In a food processor, mix together the gluten free bread flour, glutinous rice flour, xanthan gum, salt and the remaining sugar. Add the light olive oil and the vinegar/cold water, milk (or water) & eggs and mix well approx 1 minute. Pour in the yeast mixture and beat at high speed for 3-4 minutes.
Cover the whole machine with a clean tea towel and leave to rise for approx. one hour. The dough should have risen and doubled in volume.
Turn the food processor on to high speed and mix for 2 minutes.
Place mixture in a 2 lb loaf tin or divide the mixture between two
1 lb loaf tins.
Cover the tin/s and allow the dough to rise in a warm place for approx. 40-60 minutes. The dough needs to have risen to just above the rim of the tin/s
Bake the 2 lb loaf for 1 hour, slightly less for the 1 lb loaves.
Allow bread to cool before cutting.