The Canadian Celiac Association [www.celiac.ca] produces a pamphlet: A Guide For The Diabetic Celiac available from their website

Truly Yeast Bread

Variation 1:
3 c GF Flour Mix (recipe follows)
1/4 c Sugar
3-1/2 ts Xanthan gum
2/3 c Dry milk powder
1-1/2 ts Salt
2 ts Sugar
1/2 c Lukewarm water
1 1/2 tablespoons yeast granules
1/4 c Shortening
1-1/4 c Water
1 ts Vinegar
3 Eggs
Variation 2:
1 1/2 cup rice flour
1/2 cup glutinous rice flour
1/2 cup tapioca flour
1/2 cup potato starch
3 tsp. xanthan gum
2 1/2 tsp. Red star yeast
1 1/2 tsp. salt
3 eggs
4 tbsp. oil
2 tbsp. honey
1 tsp. cider vinegar
1 1/2 cups water

Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer.

Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix in the yeast. Set aside while you combine the shortening and 1 1/4 cups water in saucepan and heat until shortening melts.

Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add the eggs. This mixture should feel slightly warm.

Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes.

Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2 1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any remaining as small rolls. Or make all rolls (approximately 18).

Let rise until the dough is slightly above the top of pan. Bake in preheated 400 degree oven for 10 minutes. Place foil over bread and bake large loaves 50 minutes longer, small loaves slightly less time, and rolls about 25 minutes.

NOTES: Bread is better when baked in small loaf pans and delicious in rolls. This bread freezes well. Slice before freezing.

GF flour mix: 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour.