My Best Brioche

This is the Vanilla Quinoa Brioche from Gluten-Free Gourmet Desserts and Baked Goods by Valerie Cupillard-one of my favorite gf baking books. It is simple to make; just mix together yogurt, olive oil, rice flour, quinoa flour, vanilla, etc. and bake it in a regular sized bread pan. It tastes great on its own, but when cut in thick slices, it also holds well for french toast.
More on this particular cookbook- it uses no dairy products, and lots of the recipies use soy cream and soy yogurt. Since I use the dairy versions of those, I substitute them and they work fine. For those of you who are mastering gluten-free, vegan baking, this book might be helpful because all you have to substitute are the eggs and honey.

Many Mini Loaves

This is the Basic Bread from Carol Fenster's Gluten-Free 101.
I rely on this book for a lot of simple baked goods, and while I was first reluctant to buy the three mini loaf pans required for all of her bread recipes, I always end up with thoroughly cooked, consistently fluffy adorable little slices of bread.