Using both baking powder and vinegar in yeast bread
This is suggested in some gluten free recipes, but my question has to do with how these ingredients combine.
The recipes I've seen call for the the baking powder to be mixed with the flour(s). I've read that the baking powder is more effective when mixed with the liquid ingredients. If I add both vinegar and 1 Tbsp baking powder to the other liquids, will these two work against each other? The vinegar would be from 1 tsp to 2 Tbsp. Other liquids are 3 eggs, 1.5 cup warm water, 4 Tbsp oil. Sugar and salt are also added to the liquid.
I use a bread machine, and want to simplify the process as much as possible.