Good question! In yeast baking, it's really critical to have exactly the correct amount of xanthan gum in your dough, which will vary quite a bit from recipe to recipe. Bread recipes are a lot less forgiving in this way than, say, cake or cookie recipes, which will work well with a standardized amount. This is why you'll see some recipes (like our Gluten-Free Toasting and Sandwich Bread), that use a flour blend with xanthan gum already in it, since the recipe was designed to use exactly the amount of xanthan gum that's already in our Gluten-Free Measure for Measure Flour, even though most gluten-free bread recipes cannot easily have the type of flour swapped out. Hope this helps clarify! 

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