You could try guar gum instead of the xanthan gum. I know that some bakeries use them interchangably, but I’ve never used guar gum.

You could also just leave out the xanthan gum, but that is basically the binder that holds the bread together. I know from experience that without the xanthan gum gluten free bread just falls apart.

I know what you mean about the store bought gluten free breads, most of them are horrible. Ihave found that you need to toast all of them to be even remotely edible.

That being said, I have found one that is really delicious. It is made by Whole Foods, and it’s called Prairie Bread. It has flax seed, pumpkin seeds and I’m not sure what other seeds right off the top of my head, but if I recall correctly, I think it may have xanthan gum in it also.

Let me know how the bread turns out for you if you try it.

You could probably use your hand mixer to mix up the wet ingredients and some of the dry ingredients, but by the time you would put all the dry ingredients in it would be too much for your hand held mixer.

I would use the mixer until it seems to be starting to strain and then just go to hand kneading.