Gluten Free Sandwich Bread

I had received the Betty Crocker gluten free cookbook for Christmas and tried to make this bread twice. The first time, the dough was so thick it broke my electric mixer. No where in the recipe does it tell a person to use bread attachments or knead by hand. It turned out like a brick. Our dogs eat it. So, I tried again and added some oil and a little water, again, it was a rock solid brick. The flavor wasn't bad, but even my German Shepard had a hard time chewing it. At first I thought the yeast didn't rise because I got it too hot, so didn't get the water so hot the next time. I think the recipe is bad. I used to make homemade cinnamon rolls before I was gluten free and I never had a problem with yeast not rising. I would Betty Crocker to come to my kitchen and show me how to do this, because right now, I don't think it is possible.

I bougt the Betty Crocker gluten free cookbook, got all the ingredients to make gluten free sandwich bread, followed the recipe very carefully, the bread never rose and ended up a heavy door stop, very tastless, I thought these recipes were suspose to be tested before they are published. The recipe says to pour the batter into the pan, after mixing it is a hard dry lump, it is very obvious there is not enough liquid in the dough.