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To have a gluten-free flour blend ready for your bread, mix the ingredients together before you start making the dough. Set aside. If you aren’t able to find potato flour at the store, you can use instant mashed potato flakes. Pulverize them in a blender or food processor several times to give them a light, flour-like texture. This recipe provides enough for 2 loaves of bread, so you’ll need 2 pans for baking. It’s important to grease the pans before adding the dough to them or the bread may stick after baking. Take 2 8-inch (20-cm) bread pans, and spray them with a nonstick cooking spray. You can grease your bread pans with butter instead of the cooking spray if you want to add a buttery flavor to the crust. Vegetable, coconut, avocado, and canola oils can also be substituted for the spray. To activate the yeast, pour 2 cups (480 ml) of warm water into a bowl. Add 1 packet (approximately 2 tsp or 7 g) of active dry yeast to the water and stir the two together. Set the bowl aside while you ready the other ingredients. Warm water should be between 100 and 110 degrees Fahrenheit (38 to 44 degrees Celsius). You should be able to put your finger in it without discomfort.
Combine the brown rice flour, tapioca flour/starch, cornstarch, and potato flour. Grease 2 bread pans. Mix the yeast and water.