There are several good mixes---I get mine at a natural foods shop
locally. One I use is Gluten Free Pantry. I mix in my
specially-bought bread machine (I don't use my household bread
machine as particles of wheat might stick somewhere that I miss) then
I transfer the dough to a loaf pan to bake. I have always just had
one rise, then bake. Some standard recipes can successfully have
gluten-free flours exchanged for wheat flour, also.
My daughter has Celiac Sprue, most of my cooking and baking is gluten
free. Feel free to contact me individually for any other information.
Joan