I got this recipe from my friend Betty, who is also gluten intolerant. She's been at it longer then I have and has come up with some good recipes.
1 Tbs active dry yeast
1 Tbs sugar
1 1/2 cups water (105F)
2 1/2 cups gluten free, soy free all purpose flour mix (I used Bob's Red Mill GF AP flour)
2 tsp xanthum gum
1 tsp salt
1 1/2 Tbs oil
1 tsp cider vinegar
Combine yeast and sugar in a small bowl. Add water while gently whisking the yeast and sugar. Let this sit while mixing rest of ingredients to proof the yeast.
Combine flour mix, xanthum gum and salt in a large mixing bowl and stir well.
In a 3rd bowl whisk eggs, oil and vinegar until eggs are a bit frothy.
By this point the yeast should be proofed. Pour the 2 liquid mixtures into the flour mix. Stir until well mixed (this is where I love my KA stand mixer). The result will resemble a batter more then a dough.
At this point you can either make your bread in a bread machine or in the oven. If you opt for the bread machine, dump the batter into the pan of the bread machine and bake on the 80 minute setting.
If baking in the oven: grease a loaf pan and scoop batter into the pan. Cover the pan with a damp cloth and place in a warm area to rise 45-60 minutes. Dough should double.
Preheat oven to 375F and bake for 60 minutes. Remove from oven, turn out on rack and allow to cool 15 minutes before slicing.