It sounds like the breadmaker is not cooking properly. If the bread dough feels correct but is the baked loaf is fragile and sticky inside, it is under-cooked. This could be a result of problems with a thermostat, heating element, or possibly the timer.
To solve this problem, try taking the bread maker out of equation by baking in an oven. Use an inverted, oiled sheet pan, and hand-shape the dough (The Fresh Loaf has instructions), or use an appropriately-sized loaf pan. Check the bread 5 minutes before it should be cooked (to make sure it doesn't over-bake due to using oven instead of bread-maker), and keep checking it every 5 or so minutes until done.
If this solves the problem, use the breadmaker for mixing and not baking... or replace/repair it.
I have been making a gluten free yogurt bread with the brown rice flour and haven't had any problems. You are going to need xanthan gum with any kind of gluten free mix you need.
With the other gluten free bread recipes I have in my book, they are all calling for a tsp of vinegar in addition to the dry yeast. Not sure if that helps with the rising, but my recipes have all come out exactly like the book says and haven't had a problem with them not rising. I just turn my stand mixer on HIGH and don't worry about kneading the bread.
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I did more googling of research papers and of all three sources accessible by me, ppm is actually per flour basis. Quite a shocker to me.
Here are the links:ISSN No. (Print):0975-1130ISSN No. (Online):2249-3239TheEffect ofAscorbicAcid andGlycerol onQuality ofFrozen BarbariBread
Effects of Gliadin/Glutenin and HMW‐GS/LMW‐GS Ratio on Dough Rheological Properties and Bread‐Making Potential of Wheat Varieties
Method for producing danish dough
I have also sent an email to Georgiana Gabriela Codina for good measure, though I am not sure if she responds to public queries.