hello, tried this bread,,substituted arrowroot for x-gum,,,rise was good on first rise,on second rise it started over flowing on to the counter ,,i had to put it on alum foil,,,, no oven spring...did i let the rise go to long....thx Xanthan Gum is there to catch and hold the bubbles, it mimics the characteristics of gluten found in wheat, it provides the loaf structure. By omitting the xanthan gum you removed the stability of the loaf. Since there was nothing to catch the bubbles, they simply burst through the surface during baking, hence no oven spring. Arrowroot is a starch, not a gum. I suggest making the recipe as written. Any yeasted g-f loaf is going to need a stabilizing gum, either xanthan or guar. Give this one a second try. Frank @ KAF.

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