Gluten free bread in breadmaker looks weird and doesn't rise
There shouldn't be much different between dough rising on your counter vs. in your bread machine, unless your bread machine heats the dough slightly during rise (in which case the bread machine will be quicker).

There are two things likely to cause what you're seeing:


The dough hasn't achieved enough elasticity to rise. Normally this elasticity is provided by gluten, so it can be hard to obtain in gluten-free recipes. Easy enough to test: take your dough out of the bread machine after it finishes kneading, and let it rise on the counter (without any additional kneading). If it rises on the counter, then the dough had enough elasticity (and the yeast was alive, etc.). If it doesn't, you'll need to adjust the recipe and/or the amount of time the machine kneads for (if possible). Or possibly something like pre-mixing the xanthan with the water before pouring it into the machine. If it does rise on the counter, that leaves...
The bread machine didn't wait long enough. Time how long it takes to rise on the counter. Hopefully your bread machine allows you to adjust the rise time and use that as a basis; it may be shorter if it elevates the temperature. You could also attempt to speed up the rise with a bit more yeast, switching to quicker yeast (rapid rise vs. instant), or adding a little sugar.


The not really cooked denseness you're getting is a side-effect of the lack of rise. Get it to rise properly, and that should go away.