Gluten free will never taste the same as bread with gluten - it may, on occasion, come close - but it will never be the same.

These are all breadmaker recipes: easier than making by hand -

Bread Tips from Bette Hagman to modify recipes :
. Instead of three eggs, try using one egg plus two egg whites;
. for more leavening, add 1 to 3 teaspoons Egg Replacer;
. for a rounded loaf, a springy texture and a success ful loaf, add 1 teaspoon unflavored gelatin to the dry ingredients before placing into mixer or bread machine.
. Use potato starch [starch like corn starch]--not potato flour [powdered dried potatoes].
. All ingredients except yeast, which may be cold, should be at room temperature.
. Humidity and other factors can affect dough consistency, which should be stiffer than cake batter but not as stiff as cookie dough.
. If dough appears too dry, add liquid, one tablespoon at a time, to achieve consistency that allows machine to mix by itself.

ROBIN'S BASIC BREAD

1 c. brown rice flour
1 c. white rice flour
1/4 c. potato starch
3/4 c. tapioca flour
2 tbs. soy flour
2 1/2 tsp. xanthan gum
1/2 c. nonfat dry milk
2 1/2 tsp. salt
2 tbs. sugar
5 tsp. yeast
1 1/2 c. water
1 1/2 tsp. apple cider vinegar
2 eggs

Combine last 3 ingredients and put into bread machine pan. Check your instructions to see which ingredients are put in first. Mix the remaining ingredients together in a bowl until well mixed and then add to the bread machine pan. Bake on basic loaf cycle with a medium crust.

BREAD - 1 pound loaf:
1 1/2 teaspoons yeast
1 1/2 cups white rice flour
2/3 cup brown rice flour
1 1/2 teaspoons xanthan gum
1 teaspoon salt
1/3 cup dry milk powder
2 tablespoons sugar
2 eggs
3 tablespoons canola oil
1 cup water
1 teaspoon cider vinegar
Do whatever is necessary in your bread machine to bake it.

BROWN AND WHITE RICE BREAD

1 ts Sugar
1 tb Yeast (1 envelope)
1/4 c Warm water
1 1/2 c Brown rice flour
1 1/2 c White rice flour
1 ts Salt
1 tb Xanthan gum
2/3 c Skim milk powder
1 1/4 c Warm water
1/4 c Margarine
3 Eggs

Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl. Melt margarine in 1 1/4 cup warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until double (1 1/2 hours). Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let rise until dough reaches the top of the pan. Bake at 400 F for 15 minutes, cover with foil if top is getting too brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool.
1/2 slice - 1 starch choice, no further nutrition information given

Source: A Guide for the Diabetic Celiac, 1990 Canadian Celiac Assoc.

BREAD MACHINE RECIPE

3 large eggs
1 teaspoon cider vinegar
1/4 cup oil
1 1/2 cups water
2 cups white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/3 cup cornstarch
1 Tablespoon xanthan gum
3 Tablespoons sugar
1 1/2 teaspoons salt
2/3 cup dry milk
2 1/4 teaspoons active dry yeast

Combine eggs, vinegar, oil and water; pour carefully into baking pan of electric breadmaker. In mixing bowl, combine rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, sugar, salt, optional egg replacer, dry milk and yeast; mix well. Add dry ingredients to baking pan. Carefully seat pan in breadmaker. Select normal/white cycle; start machine. After mixing begins, help scrape any unmixed ingredients into the dough with a rubber spatula. Stay at edges and top of batter so as not to interfere with the paddle. When bake cycle is complete, remove pan from machine. Invert pan and shake gently to remove bread. Cool upright on rack before slicing.