Just made a loaf of gluten free bread from the recipe at www.glutenfreecookingschool.com - best gluten free bread I've ever tried. It's definitely worth visiting this site, owned by Mary Francis Pickett, if you are interested in gluten free cooking.
The loaf has a great texture - I've just tried it untoasted with butter and vegemite and it is certainly up to that. I'm very interested to see what it will be like in a few hours.
Australians note - she does use some tablespoon measurements. US tablespoons are 15 ml and Australian ones are 20 ml. Check where your measuring spoons are from, or just use three teaspoons (from the measuring spoon set). One of the tablespoon measurements is for yeast, and you really don't need an extra 5 ml of yeast.