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I was diagnosed 2 years ago.  Thanks to the list members, I've learned 
a lot.  Now I have an addition.

I love rice, but I hate the flavor of rice flour.  After all this time 
I finally decided to put my mind to it to  make it more palatable.   
Try this:  add 1/2 to 1 tsp of burnt sugar solution per each cup of 
flour to the bread recipe.  (I notice the the browning agent, Kitchen 
Bouquet is made with a burnt sugar base and would probably also make a 
"flavorfull" addition, but I don't know if it's gluten free and it does 
have spices added.  I feel certain a few drops would impart and nice 
flavor to the bread.)

Make a burnt sugar solution:
Put 1/2 cup of white sugar in a heavy skillet, preferable cast iron.  
On medium heat, stir continually till it melts, carmelizes and changes 
color...somewhere on a color scale between a milk chocolate and a dark 
chocolate. 	
Remove from heat and quickly add about 1 cup of very hot water.  Cover 
quickly till boiling stops. (be very careful with this step as it 
spatters).
Return to a low heat and stir till all is dissolved.  Store in a 
container with a tight fitting lid on the cabinet shelf and it will 
keep indefinitely.
When measuring liquid for the recipe, put the solution in the measuring 
cup first and then fill to the recommended amount of water, milk, etc.  
This will make little if no change in the yeast action.  It imparts a 
slight toasty flavor and a slight yellow color to the breads.  (this 
makes an excellent cake icing when added to the powdered sugar and has 
a nice caramel color and flavor)
ENJOY!

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