Most gluten free yeast breads receipts do not rise into light loaves. After becoming discouraged with some heavy rubbery bread recipes, I did a little investigation.
In a normal bread recipe the gluten has two functions - it provides the nutrients (sugars) for the yeast and provides the polymer to hold the bread together. The yeast releases carbon dioxide forming expanding pockets within the dough causing the bread to rise. In gluten free breads Xanthan gum is used to hold the bread together.
Put out 3 eggs to warm to room temperature a half hour or so before starting.
Dry ingredient blend in bread machine
1 1/3 cup gluten free rolled oats ground in a blender into flour (substitute rice if oats are not tolerated)
1 cup white rice flour
2/3 cup potato flour
1/3 cup tapioca flour
1/3 cup sugar
2/3 cup dry powder milk
3.5 teaspoons xanthan gum
¼ teaspoon salt
Remove the paddle before the last kneading