Heat water until warm (100° to 110°F). Add yeast and 1 tablespoon sugar. Allow to stand for 5 to 10 minutes.
Whisk together brown rice flour, potato starch, tapioca flour, milk, cocoa, onion, xanthum gum, salt, coffee, 1 teaspoon sugar and caraway seed in a large mixer bowl.
Combine molasses, vinegar, eggs and oil in a medium bowl until well blended. Add molasses mixture and yeast mixture to dry ingredients. Beat on high speed for 2 minutes.
Cover bowl and allow dough to rise until doubled in size, about 1 to 1-1/2 hours.
Mix dough on medium high speed for 2 minutes. Portion dough evenly into 2 greased 8-1/2 x 4-1/2-inch loaf pan. Cover and let dough rise until doubled in size about 1 to 1-1/2 hours.
Bake for 18 to 22 minutes in a preheated 375°F oven. Cool on wire rack.