Whisk together sorghum flour blend, xanthan gum, and kosher salt.

Combine milk and water in small sauce pan and heat on low to between 110 degrees and 120 degrees using instant read thermometer. Once to temperature stir in 2 teaspoons palm sugar and the yeast. Remove from heat and cover for 5-minutes until it is a little bubbly .

In a medium mixing bowl, combine the egg, olive oil, 3 tablespoons palm sugar, and cider vinegar (ensure the egg is at room temperature, if you do not have time to set the egg out to warm to room temperature you can place the egg in a cup of warm tap water for about 5 minutes prior to beginning the process). Stir in the heated milk mixture and poor all liquid content into the bottom of the bread machine pan.

Layer dried mixture on top of the liquid.

Start the bread machine on a quick cook, or equivalent, setting (Sunbeam machine with 2 lb quick cook setting) and wait until it finishes mixing (scraping down sides to ensure all content is mixed).

Once machine stops the mixing process (usually about 5 minutes) generously wet hands and quickly remove the mixing paddle from the machine. Smooth the top of the dough with wet hands and close (try to limit the amount of manipulation done to the dough).

Now leave the machine to do its job.

Upon completion remove bread pan (using protection to avoid burning) and tap side while listening for hollow thud sound. If it does not sound hollow, cook an additional 10 minutes.

Let the bread cool for 5 minutes in the pan and then remove and cool completely on cooling rack. Watch the top and if it begins to fall you may want to set the bread on its side and see if this helps the bread hold its form. Sliced thin you should get approximately 18 slices of bread from one loaf.