With ordinary bread made using wheat flour it is the stretchy, sticky gluten proteins that allow the dough to rise and keep the gas bubbles created by yeast trapped inside the loaf. Since these sticky proteins are missing in gluten-free bread, it tends to be as flat and dense as a brick if the dough is allowed to rise for the same length of time as wheat bread. In order to properly process gluten-free bread in a bread machine it is necessary to use a much shorter rise cycle so that the gas bubbles created by the yeast do not escape – since there is no gluten to trap them in place.
Many years ago we bought a bread machine made by Zojirushi because it had a Quick Cycle that was suitable for gluten-free bread. 
But more recently several manufacturers of bread machines are including gluten-free cycles on their machines, including Breadman and Cuisinart. 
I can’t tell you anything specific about using either of these machines, I have not tried them, but I have seen good reports on the Breadman model in celiac mailing lists to which I subscribe.
If you have used any of these new machines with an explicit gluten-free cycle, please lets us know what you think of yours by leaving a comment. Thanks!
