Gluten Free Vegan Bread, Best Yet!

Today I had my first complete success in baking GF bread, the first loaf that was completely vegan, gluten free, and did rise without collapsing during the bake cycle. There were two new factors in this loaf that I had not used before. First I used silken tofu as an egg replacer, and second I used Bob's Red Mill All Purpose GF Baking Flour, which I will definitely be using in the future. There was no brown rice or white rice flour in this bread at all.
This mix contains Garbanzo Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, and Fava Bean Flour.

I used a recipe based on "Chickpea Yeast Bread" on page 116 of The Best ever Wheat and Gluten-Free Baking Book, I substituted the Bob's Red Mill mix for the 3 cups of various flours, and I used tofu instead of eggs.

Wet Ingredients:
5 ounces silken tofu
1 tsp apple cider vinegar
3 tablespoons extra virgin olive oil
1 and 1/2 cups water
1 teaspoon Vermont maple syrup

Dry Ingredients:
3 cups Bob's Red Mill All Purpose GF Baking Flour
1/2 cup cornstarch
3 teaspoons xanthan gum
3 tablespoons brown sugar
2 teaspoons sea salt
1/2 cup Better Than Milk Soy Beverage Mix
1 package yeast

Mix dry ingredients in a mixing bowl, try to break up the brown sugar clumps.
Put the silken tofu, olive oil and 1/2 cup of the water in a blender and mix thoroughly.
Put the dry ingredients in your Zojirushi or other bread machine
Pour in the tofu/oil/water blend
Pour in the remaining cup of water
Push the quick cycle (or gluten free cycle) button
Then wait about 2 hours for your delightful bread-like loaf of gluten free bread.

See photos here.