<<Disclaimer:  Verify this information before applying it to your situation.>>

I use a Breadman model TR-400

I've found the proportions in The Gluten Free Gourmet (which are about the
same as you give) to produce a very wet finished loaf.  As it cools, the loaf
oozes and leaves a wet spot.  I have reduced the amount of water called for
by about 1/4 to 3/8 cup.

I have also found the step of adding the sugar and yeast to lukewarm water
and letting it brew while you measure all the other ingredients to be
essential to getting good yeast action.

The consistency of the dough should be like thick mashed potatoes.  The ratio
of dry to wet ingredients will probably need to be adjusted in very dry or
humid climates.

I tried using half GF flour mix and half buckwheat flour, it makes a somewhat
lighter loaf that tastes like Rye bread.

I wish we could find a way to make the bread a little lighter.
Mine is like sourdough wheat bread and is tough when a few days old.  And if
it does not rise enough it's like a hockey puck.

Ted Hodge in Bedford,Texas