1 cup brown rice flour plus additional for dusting loaves
1-1/2 teaspoons active dry yeast
2 teaspoons sugar
1-1/2 cups warm water (110F)
1 cup corn flour
1/2 cup cornstarch
2 teaspoons xantham gum powder
1 to 1-1/2 teaspoons salt
2 large eggs, room temperature
1 tablespoon corn oil
Combine 1/2 cup of rice flour, yeast, sugar and 1/2 cup of warm water in a 2-cup glass measure; stir to combine, then let rest in a warm place until doubled 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. Add remaining 1 cup warm water and the corn oil to beaten eggs. Stir egg and yeast mixtures into flour and beat until smooth. 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 bulk, about 1 hour.
Preheat oven to 425F.
Beat a few drops of water into the reserved beaten egg and brush over loaves. Dust lightly with rice flour. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.)
Bake for 20 minutes, until well browned.
Makes two 8-inch diameter, 11-ounce loaves.