This recipe for gluten free french bread is on the Gluten Free Homemaker's blog. It is an adaptation of Carol Fenster's recip -- in particular, it uses Fenster's baking directions, which call for putting the dough directly into an oven, then turning it on -- no rising and no preheating. As a result, the bread can be prepared really quickly -- once you mix up the dough, it bakes for only about 35 minutes, with no additional rising time required.
I've been baking the gf french bread following the recipe on GFH's blog -- one slight change. Instead of using fresh egg whites, I use Just Whites (dried egg white powder) by Deb El -- this way, I don't have to feel guilty for not using up the yolks. I add the powdered eggs with the dry ingredients, then add the additional water with the other liquid ingredients.
The recipe makes two loaves -- we usually have one fresh, then freeze the other, sometimes preslicing into small slices, or larger sections for sandwiches.