To start with I've been using Doves Farm gluten free bread flour as that's what there is in the supermarket.
Uses milk instead of water, and two eggs.
Not very bread-like but not unpleasant. Quite heavy.
After baking it must cool to set; you can't have it warm.
It tastes quite sweet and 'rich'. It's acceptable for me but I think it's possible to improve.
I read that you should try a normal recipe but with gluten free ingredients. So I did: water not milk and no eggs.
This made a more "bread-like" loaf but the dough seemed to be too stiff for the machine to mix well, and the large volume compounded the problem. Using 500g flour and 500ml milk produced a very slack dough but it mixed well in the machine.
Here it is:
This 'normal' recipe uses half as much yeast (1.5 teaspoons) but rose much more.
The result was whiter.
Removing the eggs has had no effect on the rise or set, and makes a more "bread-like" result. It still has to cool to set.
I read something about using whey protein powder. I wonder if that would be a good exhange for the protein lost by not using milk and eggs.
Might try different flour from Shipton Mill.