Mr. B, xanthan gum goes a long way in making GF baking produce something less rigid and friable than the styrofoam of Ener-G bread.  That and tapioca starch.

Here's my recipe for "Bread Good":

2 c. GF flour
1/2 c. nonfat dry milk powder
1/6 c. sugar
1/2 tsp. salt
1 pkt. yeast
1 tbsp. xanthan gum
2 eggs, beaten
1/3 c. vegetable oil
1 1/3 c. warm water
1 tsp. vinegar

I mix the dry things together first, then add the liquid stuff and mix to a thick consistency.  Let rise 2X initial size, pound down and knead. Place in pan, let rise and bake at 350F.