The taste and texture of Gluten free bread is different from bread you were once used too, unlike most food items which we can make Gluten free without anyone being able to tell the difference. I finally found a recipe that works for us. Unfortunately the link to the original recipe is no longer active. (I really do like giving credit where it is due).
I have adjusted the recipe to work for a Sunbeam Bread machine. When it comes to bread machines, I don't have much knowledge and I haven't spent time researching on which brands work best. The bread maker was a gift so I had to figure out how to use it. This specific model did not come with a Gluten Free bread setting, it did however come with some guidelines on how to bake Gluten Free Bread. The suggestion setting was 1 which is for a basic loaf, it takes about 3 hours to mix rise and bake, The problem I have with this setting is that Gluten free bread does not rise like bread made with wheat flour, it does not need to get knocked down twice, by the time the bread-maker had mixed, kneaded the bread, let it rise and kneaded it again, any hope of texture was lost, although the bread was edible, it was dense and unpleasant. The trick to soft airy bread is simply Air, you try and get as much air into your ingredients as possible. And you need to make sure your yeast activates at the right time and temperature.
First I get my eggs going, using an electric mixer. Put all 3 eggs in at the same time and start mixing it, let it go for about 5 minutes until they are light and creamy. If you are doing it with a hand mixer, keep going the results are worth it. After 5 minutes your eggs would have quadrupled in size and be beautifully airy and creamy. Eggs are amazing. (grateful we only have a gluten allergy)
While the Eggs are going I run the hot water tap, once the water is at it's hottest (mine comes out at about 50oc) measure your water out and add your milk powder and Apple cider vinegar and let it stand (the milk might thicken a bit, we want that). The eggs are still going, now we sieve the dry ingredients into a bowl.
Once that is done, I add the milk and oil with the eggs and whisk it for another minute or so.
Then we pop it into the bread maker. I use the number 4 setting which is for a quick loaf, it mixes the bread, lets it rise and then bakes it. I don't wet my hand and take the paddle out, and I don't open the door for any reason, I find it messes with that light airy effect we are trying to get here. It takes and hour and forty minutes. The smell is amazing.
Once the machine has stopped take the bread out immediately, I find the machine stays hot for a while, drying the bread out. Immediately after it comes out of the oven tip it onto a cooling rack. Despite the amazing smell, try and resist the urge to cut it. Let it cool down completely and then cut it into slices. I get about 12-14 slices of bread out of a loaf. It doesn't keep well, in a bread keeper or even the fridge, what I find works best is to freeze slices of bread and defrost as needed. We use it as is and also for french toast, toast, and toasted sandwiches. I send sandwiches to school for the children and they love it!