You should already have a pair of perfectly good bread makers... named Marjorie and Deiter! LOL. But seriously, I think all automated bread machines work about the same. Gentle heat while kneading and resting, followed by more heat while baking. The only difference would be, I guess some bread makers let you program in a custom baking cycle, so you can eliminate some kneading and allow for a baking soda/ quick bread type of rising action to supplement the yeast.
I would think that you also need a recipe which will provide the elasticity that usually comes with the gluten. Will this help?
http://www.kingarthurflour.com/mixes/gluten-free-bread-mix.html That recipe adds baking powder. And here's another recipe that adds Xanthan Gum, and it should work with your regular baking cycle:
Allrecipes
Mike G.
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photo: Yosemite Valley view from Taft Point
