oh i had not realized it was on list 4-5 thanks for the heads up. I guess it will be up to me to find my own blend then. Gluten free baking is VERY tricky. I need to get some books on the subject all these flours are expensive and when it doesnt turn out or I can't eat it then it is like wasted money i don't have then again I am sick of just eating potatos. I was reading and this is all that i have gathered on the matter.
1 part sorghum or brown rice flour1 part cornstarch, tapioca starch or potato starch( I think the potato starch will be most tolerated.1/3 part almond meal, buckwheat flour, millet flour or quinoa flour3/4 teaspoon xanthan gum per cup of flour mix..
I don't want to use the xanthan gum or gar gum cause gar gum is from beans and xanthan is from soy i believe. so I am thinking that i will try gelatin. For one loaf of bread, use 1 pkt of gelatin soaked in 1/4 cup cool water for 5 minutes seems to replace the gum. I have not tested this .
Subbing denser flours such as almond, buckwheat, or quinoa will result in a heavier, denser product if you add too much. Start with a third of a cup. Experiment and find the formula and texture you like best. These are obviously list 3-4 so they are out for me but i could try Teff.Sweet rice flour is very moist and you should only add it as a boost to your baking- start with 2 tablespoons. It's also a fab gravy thickener.
baking with room temperature ingredients works best when baking gluten-free. When making gluten-free bread, eggs at room temperature are a must.

well i made a batch last night with sourgum flour. I didn't have any potato starch and I think the thickner is part of the chemistry of holding it together also next time I will try it with 3 eggs instead of just two.  I used a tinny bit of milk and about two tbs of yougart it came out very moist but gritty so this will take some altering. I think the reason they use sugar in all these gluten free breads is that the sugar helps bind it all together so I am trying to figure out how to do that with out the sugar and also put some flavor in there. This bread seems to be more of a list 2 bread though. I am thinking I may shred some carrot in there for taste and even help hold it together but I want to be able to do it with out. There are so many people who can't tolerate grains I am trying not to make it further on the list. I know the yougart and milk is used later on but the amount I used for the whole batch should be fine for people in early stages just ask first. I think I am going to try to get a cook book i just have NO money atm. I hope to perfect this over the holliday.

Buckwheat flour does not need xanthan or guar gum.
xanthum gum is an emulsifier. guar gum is a legume and both xanthan and guar gum hold the dough together they are like glue replaces the guten. I know I have had breads with out this and with out the buckwheat too so I am assuming this can be done. I am wondering what the difference between an egg in the batter and the gum is?