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This is a l-o-n-g overdue summary.  I posted that every time I ate GF
bread I got a whopping belly ache from it.  I asked if it could be yeast
sensitivity that caused it. I received a variety of responses from
suggesting that it could have been the xanthan gum, gluten in the yeast
preparation, other ingredients, etc.  One respondant said that the first
time she ate bread after going Gf, she got sick, too, but eventually
developed a tolerance for it.  I decided that it was worth a try to see
if I too could develop a tolerance to it.  (I was getting really tired of
rice & potato dishes.)  I started making my own GF bread about three
weeks ago and am happy to report that I no longer get belly aches from
eating it like I did at first.  In fact I only got a belly ache after the
first two or three pieces.  No problems now.  My favorite recipe is
printed on the Bob's Red Mill potato starch package.  It's supposed to be
made in a bread machine, but works quite well stirred by hand mixer &
baked in a large loaf pan in a 350 degree oven for 55 minutes.  I also
half the recipe, & make six good sandwich buns baked in pot pie tins at
425 degrees for 12 minutes. ~Valerie in Tacoma, WA