Hi silviareus! Baking bread by substituting regular wheat-based flour with brown rice flour will result in a loaf that won't rise as well as bread that will substantially lack flavor. This is because rice flour lacks gluten which is utilized in traditional breads to provide structure, trap rising air bubbles and add flavor as the proteins roast during baking.

There are many different ways to make gluten-free bread. I'm actually working on a flour blend right now that has properties that are similar to wheat-based flour. A gluten-free baking flour needs other ingredients to provide structure, trap air bubbles and add flavor. Usually this is accomplished by using a blend of flours:

You coud use the following flours for structure builders:
rice flour
tapioca flour
potato flour

You could use the following flours for flavor enhancers:
fava bean flour
chickpea flour
almond flour

You could use the following ingredients to trap rising air bubbles:
xanthan gum
ground flax meal
ground chia seed

This is by no means a complete list but it shows you the basic theory of crafting a gluten-free flour blend. In the meantime, I have a listing of gluten-free recipes here:
http://veganbaking.net/vegan-recipes/gluten-free-recipes

Good luck!