I'm in India and gave been baking gluten free breads, pies, cakes etc for a number of years. To date I have not been able to make a perfect or even a near perfect gluten free bread. My breads are edible, but definitely not great. My daughter is gluten free and eats the bread as she loves her bread & butter!!! For the flour I use Asian rice flour, Tapioca, potato starch etc is this what is making the bread so - bleh? The bread never rises in the oven, is often very dense and gets hard withing 24 hours. the dough is sticky and impossible to shape as it sticks to my fingers/hands . What am I doing wrong?

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