I expect a version using rice flour instead of the tapioca and/or potato starch will also work. The original recipe started with the formula used by 'Barbara the Bread' see - https://freespace.virgin.net/barbaras.kitchen/news.htm. I have since reduced the amount of Xantham Gum additive to what I feel is the minimum that still gives a texture that has the elasticity needed for bread - without that the bread can easily have a cake like crumbly texture. I have experimented with a sourdough starter (using the gram flour starter from Andrew Whitley's excellent book) and a freeform loaf, but that gives a rather dense loaf. This breadmaker recipe gives me the most consistent results.

Wet ingredients:

A total of 425ml liquid made up of

3 eggs

3 tablespoons vegetable oil (I usually use Sunflower)

topped up with handwarm water

Dry ingredients:

2 tablespoons sugar

5g (1 teaspoon) salt

100g chestnut flour

150g buckwheat flour

100g tapioca flour

100g potato starch

10g Xantham Gum

1 sachet dried yeast

Method

Load breadmaker with wet ingredients, sift and mix the flower, sugar salt and Xantham Gum and add to breadmaker, followed by yeast, then bake using standard bread program - I prefer a dark crust setting if your machine allows.