I've been practising with gluten-free bread for a long time and had many disasters. I've finally produced a recipe that seems to work well with various gluten-free flours. Please note it is not yeast-free. The loaf I usually cook is made from gluten-free flours available from the supermarket but if you have access to other flours then go ahead and use them too. I have had successes with combinations of potato flour, tapioca, besan (chick pea) flour, mealy maize and white rice flour. Please note you must be very accurate with the measurements for bread-making. All ingredients measured in spoonfuls are level metric spoonfuls. Tempting as it might be, don't let the loaf rise too much before baking. Otherwise it can collapse in the centre. As with all gluten-free breads it is better to cut the loaf into slices and freeze the slices in smaller lots, wrapped in cling film. Gluten-free breads don't stay fresh for long.
Gluten free flours are extremely light weight so expect to have a fine layer of flour everywhere when you clean up. White Wings have 300g packets of gluten-free corn flour on the supermarket shelf where you find standard corn flour. Coles also have their own home brand variety which is cheaper than the White Wings variety. Tapioca is found in tall drums in the supermarket but the word on the container will be Arrowroot. The brand name is McKenzie's. It will be found in the baking section. I'm lucky in that my oven allows me to set the temperature as low as 30 degrees. I have found this temperature works really well when I need somewhere warm to rise the dough.. Sometimes when using other flours I have found the loaf needs an additional 10 minutes to rise.