You can surely make gluten free bread with what you have except for the missing xanthum gum or guar gum. I omitted (by accident) the xanthum gum from the first gluten free bread that I baked and the results were impressive. The bread rose nicely in the pan and overflowed the sides of the pan nicely, too. The gum is necessary to hold the risen bread together. Once you add that to the ingredient list you have the stuff to make a decent loaf of gluten free bread.
Do you have a good gluten free bread recipee?
The ones I have tried so far were like dense cake.
This is a recipe I have used with great success. It almost seems to be real bread. I weigh all my ingredients, so a scale will be necessary to use it. I haven't ever converted it to volume measurements.
Gluten-Free Flax Bread
All ingredients at room temperature
brown rice flour (120 grams)
tapioca flour (70 grams)
sorghum flour (33 grams)
potato starch (80 grams)
cornstarch (37 grams)
flax seed meal (37 grams)
xanthan gum (7.5 grams)
instant dry yeast (6 grams)
salt (6 grams)
2 egg whites
soda water ( 210 grams)
olive oil (23 grams)
honey (43 grams)
apple cider vinegar (8 grams)
Combine flours, flax, starches, gum, yeast, salt.
In the mixer, combine wet ingredients, then add the dry.
Scrape the sides, and mix on medium for 4-5 minutes.
Pour into an 8.5” X 4” bread pan. Smooth the dough with wet your hands to smooth and shape the top.
Let rise to top of the pan (took about 80 minutes), cover the pan with oiled cling wrap
Bake at 425 F for about 40 minutes.
Remove from pan and allow to fully cool before cutting.
There are subsitutes for the eggs in breads, but the only subsitute for xanthan gum is guar gum (which is sold as a laxative in health food stores.) The gums are necessary to create a loaf of bread. You can make gluten-free pancakes (using eggs or a flaxseed slurry) without the gums, but almost all bread-like foods need them. I have used this as a substitue for eggs:
To replace one egg:1 tablespoon ground flaxseeds3 tablespoons water (or other liquid)
Stir together until thick and gelatinous.