I got this recipe from recipelink.com's whole section on wheat-free recipes:

From: John Dankowych
Subject: Bread using Zojirushi BBCC V20
I modified Bette's recipes for the BBCC V20

WET INGREDIENTS
4 whole eggs (I used 2 whole eggs + 2 egg whites in first loaf)
1 3/4 cups water
4 tablespoons melted clarified butter
1 1/3 teaspoons rice wine vinegar
2 tablespoons molasses

DRY INGREDIENTS
3 cups white rice flour
1 cup potato starch
1/3 cup tapioca3 tablespoons potato flakes (are these the same as potato buds?)
3 1/2 teaspoons xanthan gum
1 1/3 teaspoons unflavored gelatin
1 1/3 teaspoons salt
1 1/3 teaspoons egg replacer - (ENER G)
2 tablespoons sugar (I used 6 tablespoons sugar in the first loaf - it tasted almost like cake)

YEAST
3 1/2 teaspoons gluten-free (regular) yeast
(I used 3 teaspoons in the second loaf)

Zojirushi BBCC-V20
Cycle times
Pre-heating 22 min
Knead 20 min (was 30 min in first two loaves)Rise 3 70 min
Bake 70 min