Hi Mary, the Gluten-Free Bread flour is really a unique flour, which benefits greatly from the gluten-free wheat starch included in it. I'm afraid there isn't a way to make the Gluten-Free All-Purpose flour perform like this flour. If you're able to use psyllium husk as a replacement for xanthan gum, you might find you could make a nice sandwich roll with this recipe. You will likely need to double or triple the amount of psyllium husk used as compared to the quantity of xanthan gum called for in this recipe. 

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