I found this recipe on the "Mennonite girls can cook" blogsite; one of the "girls", Julie, cooks gluten free and makes the most wonderful gluten free bread. I've reproduced the recipe here for your convenience, but please go look at Julie's site too.
1 cup warm water
3/4 cup milk (I used rice milk)
3 large eggs
3 tbsp olive oil
1 tbsp cider vinegar
1 tbsp. molasses
2 rounded tsp. xanthan gum
1 1/2 tsp. salt
1 cup white bean flour
1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)
1/2 cup tapioca flour
1/2 cup cornstarch
1 tsp sugar
1 pkg reg. yeast or 1 tbsp.
In heavy duty mixer beat eggs slightly , then add other wet ingredients.
Sift together dry ingredients and then add to the liquid, beating hard for about a minute . You will see the batter change and become smooth. (Consistancy needs to be right.. batter that is too thick will not rise .. too thin it will rise and then fall. If it looks like a too-thick cake batter then it is probably just about right!)
This recipe makes one regular size loaf. Line the bottom of the pan with wax paper and lightly oil the pan. Gluten-free baking tends to stick more than regular wheat flour.
Let rise for about an hour until loaves round over the top of the pan.
Bake for 45 minutes at 350 degrees - or until tops are nicely browned - do not underbake.
This bread keeps well, also freezes well and after the first day is good toasted ! If you use the rice milk (or almond milk or hemp milk or whatever) it's casein free.