Christmas cardamom bread

Our family has a tradition of making cardamom bread every Christmas, and I spent a few Decembers trying out different recipes. I'm quite happy with this recipe, although next time I would add more cardamom.

This is my version of a challah recipe.

Adapted from I Am Gluten Free

1 package active dry yeast
1 teaspoon sugar
1 cup warm water (120 degrees)
1 ½ cups cornstarch
¾ cup white rice flour
½ cup brown rice flour
¼ cup tapioca flour
3 tablespoons almond meal or instant milk powder
1 tablespoon xanthan gum
1 teaspoon salt
2 tablespoons dry potato flakes or potato flour (not potato starch)
1 tsp cardamom, ground
¼ cup butter, melted
¼ cup honey
4 eggs + 1 extra egg yolk, at room temperature (reserve the white)
1/8 teaspoon vanilla extract
extra sugar
slivered almonds

1. Add yeast and sugar to warm water. Cover with plastic wrap. Put in oven with oven light on for about 10 minutes or until frothy. Oven should not be turned on yet!
2. Mix cornstarch, white rice flour, brown rice flour, tapioca flour, almond meal, xanthun gum, salt, and potato flakes in a heavy duty mixer.
3. With mixer running, add yeast mixture, then add melted butter and honey.
4. Add eggs and vanilla extract. Mix until blended.
5. Beat on high speed for 2 minutes – batter will look like pudding.
6. Spoon batter into greased 9" spring form pan or 9x5 inch loaf pan or an angel food pan.
7. Smooth top surface of batter using WET hand.
8. Cover pan with plastic wrap sprayed underneath with Pam type spray so it won't stick to batter as it rises.
9. Let rise in warm place for about 45 minutes or until it reaches the top of the pan. The rising will change depending on the humidity and temperature of your room.
10. Using a fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (allows steam to escape).
11. Whip the egg white, and brush the top with it. Then sprinkle liberally with sugar and slivered almonds.
12. Bake in preheated 350 degree oven for 45 minutes. Cover with foil after first 20 minutes if top gets too brown.

Tips:
1. To proof the yeast, empty the packet into the water. Add sugar. Cover with plastic wrap and put in your oven with the pilot light on. (The oven shouldn't be on yet).
2. If you don't have time to allow the eggs to come to room temperature, put them in a small bowl filled with warm water. Allow to sit in the water for at least 5 minutes before cracking.
3. Turn oven on for 30 – 60 seconds, then turn off and use it as a warm place for the dough to rise.