Here is the bread substitute I use. It is absolutely amazing and you will not regret trying it.
The gluten free bake mix called for in the recipe is here. I make a double batch and keep it on hand all the time:
I know it seems like a lot of work, and it has some specialty ingredients, but this "pizza crust" bread has become a mainstay of my diet. I bake two "crusts" at a time, cut them into serving size portions (eight servings per batch), and freeze them pre-sliced. I use it as sandwich bread, pizza crust, focaccia, or anywhere bread is required. It makes an excellent panini-maker or grilled-cheese sandwich bread, too.