I made gluten-free bread this weekend, and it worked pretty well!! I used this recipe from Bob's Red Mill:

Everyday GF Bread

Of course, I'm copying it here :)

ingredients

• 3 1/3 c Gluten free all purpose baking flour (BRM is mostly chickpea, and it worked well)
• 3 1/2 t Xanthan gum
• 1 1/2 c + 2 T milk (I used almond milk) ~ warm
• 1/2 c brown sugar, lightly packed
• 2 eggs -- large
• 1/4 c oil
• 2 1/4 t (packet) instant yeast

method

• grease a 9x5 inch bread pan (standard loaf size).
• combine all dry ingredients including yeast in a lg. bowl.
• in another bowl -- combine milk, oil, eggs. I forgot to heat this up, but the bread turned out fine -- just took longer to rise.
• add wet to dry and mix well.
• beat the batter til smooth, optionally with a mixer. this is the part where i was tempted to knead with my hands, but the dough is very different -- there's /some/ protein development, but obviously not as much as with wheat, and the xanthan gum makes it stickier and gummier. i'm probably going to try stand mixing this next time -- it sticks really badly on your hands, and it doesn't come off or roll like wheat dough.
• pour batter into the bread pan and smooth out the top as best you can. i had some knobs.
• cover the loaf with a plastic bag or something and let it rise until the batter is above the pan's rim. it took mine about 2 hours. if you use warm milk, it'll take less.
• preheat the oven to 375 F.
• bake for 40-50 minutes, or until the temperature is around 200 F. check the bread after 20 minutes and cover it with foil if it's getting brown. mine got quite brown.
• cool the bread for 5 minutes in the pan, then on a rack thoroughly before slicing.

notes

it was pretty good! nutty, flavorful, dense -- it took well to butter and toasting. it's not as 'bready' as wheat bread, but it was still quite good. oh, the crust was flaky and delicious. definitely making this recipe again!