Here's how to make gluten-free, egg-free and dairy-free bread that is in truth palatable even for those who do not suffer from gluten sensitivity.
The secret is Caputo Fioreglut Gluten-free Pizza Flour. A the time of writing, a kilogram of this could be purchased from Amazon here for $17. This will make a bit more than 2 pounds of bread.
You might be able to execute this bread in a loaf pan including baking in the loaf pan inside a closed Dutch oven for best results. What I recount below is my experience so far.
1 lb loaf
½ lb loaf
1. Proof yeast in warm water with sugar until frothy to be sure it's going to work.
2. Pour water into stand- or hand-mixer bowl. Add flour mix and salt.
3. Knead (mix) well. This makes more of a batter than a pâton, so you cannot put it into a banneton for shaping. Prepare the baking dish and proof the dough until at least double. I found mine rose to the height of the rectangular Pyrex baking dish.
4. If using a 9"×9" (for the ½ lb loaf), you can fit it inside a preheated large Dutch oven. Bake in preheated 450° oven for 30 minutes, remove the lid, then 15 more minutes uncovered. This is superior to making a full (1 lb) loaf though, if you find a baking dish deep enough and you succeed in covering and sealing it well enough, you might achieve something as nice as the ½ lb loaf. Remove the cover for the last 15 minutes.
5. When baked, remove and cool. If you oiled the dish, then put down parchment, then more oil, you'll be able to remove it from the baking dish by inverting it onto a larger plate for cutting and serving because it probably won't be stuck. Then you can serve it a little like cornbread.