I made this one recently and it was quite good. Gluten free bread just isn't going to be quite like "real" bread, but I'm becoming more adept at making an edible product as I go along. There are a lot of gluten free bread recipes for the bread machine on the web. SORGHUM BREAD An Adaptation of Bette Hagman's Recipe for Twin Valley Mills [ Gluten-Free / Dairy-Free / Soy-Free / Pareve / Vegetarian Option ] 1 cup sweet sorghum flour 2/3 cup tapioca flour 2/3 cup cornstarch 1 3/4 tsp xanthan gum 1/3 cup Vance's Dari-Free or other powdered non-dairy milk substitute 1 tsp salt 1 tsp unflavored kosher fish gelatin or equivalent agar-agar (vegan gelatin substitute) 1 tsp gluten-free baking powder 1 1/2 Tbsp sugar 2 1/4 tsp dry quick-acting yeast granules 2 eggs 1/2 teaspoon distilled white vinegar 3 Tbsp vegetable oil 1 cup lukewarm water Preheat oven to 375 F. Grease an 8 1/2" by 4 1/2" loaf pan with vegetable oil and dust with rice flour. When the oven gets to the right temperature, turn it OFF and do not open the door. Combine all dry ingredients in a medium bowl. In a large bowl, or in the mixing bowl of a standing mixer, whisk the eggs, vinegar, and oil. You can use a sturdy electric hand-mixer, or a wooden spoon (if you have lots of elbow grease to spare) if you don't have a standing mixer. Add most of the water, saving a few tablespoons. Slowly fold in flour mixture a little at a time, with mixer on low setting. The mix should have the consistency of a thick cake batter. Add the remaining water to attain this texture. With the mixer on high, beat for several minutes or until the dough is smooth and well-blended. Pour into the greased and floured pan, cover with a dishtowel and allow to rise in the warm oven for 30 minutes or until the dough reaches the top of the pan. Turn the oven back on to 375 F and bake for 10 minutes, then cover with tin foil and bake for another 40 to 45 minutes or until the crust is golden brown. Immediately remove from pan and allow to cool before slicing. Posted by ByTheBay at 3:25 PM

Terri_pacnw is doing gluten free, but maybe not yeast. She does keep up with a lot of blogs so I bet she would know some other resources. On the CF....

Pumpkin Quick Bread 2/3 cup butter or margarine 2 cups dark brown sugar 4 eggs 1 can (1 lb.) or 2 cups mashed squash or pumpkin 2/3 cup water or milk 2 3/4 cups rice flour 1/4 cup soy or gram flour 1/2 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. cloves 2/3 cup chopped nuts 1/3 cup golden raisins 1/3 cup raisins --Cream butter and sugar until fluffy. Add eggs, pumpkin, and water (or milk). In another bowl mix flours, baking powder, soda, salt, and spices. Add to pumpkin mix. Stir in nuts and raisins. --Pour into 2 greased 9x5" loaf pans. --Bake at 350 degrees F for one hour or until a toothpick inserted in the center of each loaf comes out clean. Not as fattening - Pumpkin Spice Bread 1/4 cup Oleo 1/2 cup sugar 4 eggs (or substitute) 1/2 cup milk (skim is OK) 1/4 cup Dark Molasses 2 Tbs Dark Rum 1 cup Pumpkin, cooked 1 tsp Baking powder 1 tsp Baking soda 2/3 cup Sweet rice flour 1-2/3 cup brown rice flour 1/2 tsp each, ginger, allspice, nutmeg, cloves, cinnemon Cream oleo and sugar together in bowl (or food processor), add eggs one at a time and mix till fluffy. Add milk, molasses, rum and pumpkin. Mix well. Sift all dry ingredients except spices, into a large bowl. Add spices and egg mixture and mix on med speed 2-3 minutes. Pam 3 mini loaf pans, 1 8" loaf pan or bundt pan and pour mix in. Bake 1 hr and 10 minutes for bundt or single loaf, 40 minutes for small mini loaf pans.

Looking for a recipe for gluten-free zucchini bread