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Following is a summary of those who contributed to my question about bread
recipes with no corn or soy:

One person recommended checking the archives or ordering from Gluten Free
Pantry or Sterk's Bakery.

A contributor suggested replacing cornstarch with mung bean starch and green
bean starch 1:1 (obtained at Asian stores).

It is easier for me to copy the rest of the messages so they are as follows:

This is one that I use the most.  Carol Fenster has good guide lines
for substitutions beyond the garbanzo/fava bean flour.  I have used
Montina's All Purpose Blend (blend has rice flour) and Bob Red Mill's
All Purpose Flour mix (no rice flour, soy, or corn) with good results
in her foccacia bread.  It is wonderful and freezes well.
http://savorypalate.com/foccacia_bread.aspx  When I substitute a
blend I use it for the total flour amount (1 1/2 cups).

Montina Flour--you can get it plain and make your own blend.  It is
not good straight--20% Montina and other flowers.
http://www.amazinggrains.com/index.aspx?
Bob's Red Mill    http://www.bobsredmill.com/

Go to www.glutenevolutions.com <http://www.glutenevolutions.com>  and check
the Manna From Anna.  She has two mixes, one is gluten free and the other is
free of other things...which you can check out.  Her bread mix is awesome.
Without a bread machine, it makes two loaves.

Check out this site.  Those who follow the Specific Carbohydrate Diet
only use almond flour to cook with.  I prefer these bread recipes over
the rice or potato flour ones.

http://www.scdrecipe.com/index.html

IRENE¹S SORGHUM BREAD
For the Zojirushi Bread Machine

Variations include Almost Rye,
Cinnamon Raisin, Cheese, Sunflower, Dairy Free
Prepared today by Cheryl Borgen
Original recipe by Irene Backes

 2      Cups Sorghum Flour (Bobs Red Mill)        2/3  Cups Nonfat powdered
milk (Kroger)
1 1/2 Cups Tapioca Flour (Vitamin Cottage)        1 1/2  tsp salt
1/4    Cup sugar (C&H) plus                1 Lg tsp Dough Enhancer (Kitchen
Resource)
2       tsp sugar                        1 Lg tsp Soy Lecithin powdered or
granules
3 1/2   tsp Xanthan Gum                        (Vitamin Cottage)
            1 1/8 tsp Dry Yeast (Red Star)

Combine dry ingredients in a mixing bowl and stir to mix.
In the bread machine baking pan add the following:
1 1/4 Cups warm water (I add a little more if humidity is low. Too much
water and the bread will fall)
1 tsp Cider Vinegar (Heinz apple)
1/4 Cup oil (Bertolli¹s light olive)
3 Large eggs (beaten and at room temperature)

Add the dry ingredients on top of the wet ingredients in the baking pan.
With a spatula slowly stir the dry ingredients into the wet until pretty
will mixed.
Start the bread machine on programmed memory as shown below.
When bread has finished mixing and starting the rise cycle, use a spatula to
pull out the paddles, turning them back slightly to release from locked
position.  This will prevent large paddle holes in your loaf.
Cool bread on rack until the next day. You can slice with an electric slicer
or knife and place in zip lock bags to freeze.  You can leave it on the
counter in an airtight bag for 2 or 3 days to enjoy fresh soft bread, and
then freeze.  It is also great toasted.

NOTES:  I have made this bread without the dough enhancer when I couldn¹t
find it. Contact Kitchen Resource at 801-261-3222.  Use a small coffee mill
to grind your spices.  The DeLonghi Coffee Mill adjusts from extra fine to
course, is easy to clean and can be found at Costco for about $25.
I mix up three or four bowls of the dry ingredients while I am measuring it
out and reserve the other bowls until the first loaf is done.  After the
machine cools a short while I start another loaf.

The memory cycle for the Zojirushi is set as follows:
Knead        15 minutes
Rise I (skip)      0
Rest  (skip)      0        Total time is 2 hours, 15 minutes plus cooling
time on the rack.
Rise II        30
Bake        60
Cool        30

VARIATIONS:
Almost Rye Bread ­ Add to dry ingredients 1 TBS Fennel seed ground fine, 1
TBS Caraway seed ground very course (almost in half).  See NOTES above.
Cinnamon Raisin ­ Add a cup of raisins about 10 minutes into the mixing
cycle.  After the mixing stops add cinnamon to your taste (1-3 TBS) and
streak it through the batter with a spatula.
Sunflower or flax ­ Add a few handfuls of seeds plus some on top after
mixing stops, or add ground flax seed to the flour before adding to the
machine.
Cheese ­ Add 1 cup or so of cheese.  Add during mixing cycle if shredded,
after mixing stops if cubed and stir with a spatula.
Dairy Free ­ Omit dough enhancer which contains whey, if you are sensitive,
and replace the powdered milk with a non-dairy powder like "Better Than
Milk" Rice powder or Vance¹s Dairy Free.

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