I often get questions about bread machines. The problem is that most older bread machines have a second kneading function automatically built in, and when making bread without gluten there is no benefit to a second kneading. When kneaded twice, gluten-free bread simply results in a denser load. However, there are many new machines that have a gluten-free cycle that only kneads dough once. If you have one of these set the machine for 10 minutes for your first waming cycle with just the yeast, honey and very warm water (110 degrees).  Before mixing cycle begins, add the eggs, oil and dry mix to the pan. Set your mix cycle for 15-20 minutes scaping down the sides of the pan with a rubber spactula on occasion. Set you baking cycle for medium crust or timing for 70 minutes.  Remove bread from loaf pan when done to avoid condensation developing around the loaf.  Let cool on a rack for up to one hour. These instructions are variable since each machine is different and my require some experimentation before getting the bread timing exactly right.