Alicia has asked me about this on a reply to a post on HE so I thought I'd put a guide up on here.
Firstly with gluten free baking there is more to it than just replicating gluten as wheat has another fantastic characteristic for baking and thats its gelatinisation which's the temperature that it starts to cook at which's 48C. Rice flours gelatinisation is 72C and soy 78C Tapioca starch gelatinisation is 62C and potato flour is similar hence a mix of naturally GF works best especially when baking bread.
The other important thing about GF bread baking is the yeast as some fast acting yeasts contain wheat (gluten) so I use Allinson yeast and I use 150ml of boiling water add the sugar dissolve and then top up with cold water to 400ml so its Luke warm and now I add the yeast and leave it to wake up whilst I get the other ingredients together. I whiz everything up in my food processor when the yeast starts to go frothy and its important to keep the mix to the right consistency so you want a thick batter rather than a dough and unlike baking bread with wheat flour you do not want to knock the bread back as GF bread will not rise a second time. So if using a bread maker use the GF setting or quick setting or you will have a brick like loaf.
When I first starting making GF bread I found making rolls easier because its easier for a smaller mass to rise so I used to make a small loaf and some rolls so the loaf didn't sink in the middle.
So here's a GF bread recipe from Doves farm flour which I use a lot, I add buckwheat and other GF to it but the quantities remain the same. I also add seeds and top with seeds.
20g Chickpea Flour + 60ml water) or organ egg replacer
6 tbsp oil.
1 tsp vinegar.
2 tbsp sugar.
1 tsp salt.
500g GF White Bread Flour.
2 tsp Yeast.
I love baking my own GF bread so I hope that this helps.