Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute) knead, one (40-minute) rise cycle, and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively, use a quick white bread cycle.
In the bottom of the bread pan, combine milk, eggs, olive oil, honey, and vinegar. Stir with a fork to blend well.
In a mixing bowl, whisk together millet flour, rice flour, corn starch, potato starch, potato flour, xanthan gum, and salt. Sprinkle over the liquids in the bread pan. Make a shallow indentation in the center of the dry ingredients, making sure no liquid is visible. Add the yeast. Close the cover and press “start.”
Midway through the knead cycle, open the lid and scrape down the sides of the pan with a rubber spatula to make sure all the dry ingredients are incorporated.
Remove the bread immediately when the bake cycle is complete. Turn bread onto a wire rack to cool.
*In place of these ingredients, you can use 3 cups + 6 ½ tablespoons all-purpose gluten-free flour blend (that includes xanthan gum) plus ½ cup millet flour. Or, use 3 ½ cups + 6 ½ tablespoons high-protein gluten-free flour blend.For egg-free version, omit 3 eggs. Stir 1 tablespoon flaxseed meal into ¼ cup hot water. Add this mixture to the wet ingredients in the bread pan in step 2. Then, add 1 tablespoon egg replacer powder (I used Ener-G Foods) to the dry ingredients in step 3. If your bread machine struggles to mix the dough, add water, 1 teaspoon at a time, until the dough mixes more easily. Add water cautiously, as too much will cause your loaf to collapse while baking.