"Bread" without gluten

For the last few days we've been experimenting with making gluten-free bread. After my first attempt (1 Feb) I asked for recipes and BGCoffee came up with a suggestion which turned out to be excellent.
This "bread" needed toasting for the best effect, otherwise it was a bit too moist, but the taste was delicious, and after toasting so was the texture. We'll be making this even when we don't have gluten sensitive visitors, and that is high praise!
The only ingredient we couldn't find was arrowroot flour, but we knew this was a high starch flour so we substituted tapioca flour. We also used live yeast (25g) rather than dried yeast, and honey instead of maple syrup, so the recipe is also flexible.
Next time we'll bake at a lower temperature for a longer time and I'll try using a loaf tin. Plenty of opportunity for future experiments!
Many thanks BGCoffee!