<<Disclaimer: Verify this information before applying it to your situation.>> This post is for all of you seasoned gluten-free chefs out there. What is the difference between guar gum & xanthan gum? Do you find one works better than another? How can you identify "high quality" or freshness of these items? Where have you found the best sources for these? I recently read a tip on bread machine bread, to hand blend all ingredients before placing into the machine- to make sure everything gets blended together. I have not been impressed with the top of my Welbilt machine breads- some parts are obviously not getting mixed even using their own recipies. I tried mixing by hand before loading into the machine & had the best loaf yet. Also... what are the best herbs to throw into the breads to get more flavor? I'm thinking dill & Italian seasoning would be good... any other suggestions? I never was a white bread fan- any recipies that are more like whole wheat? *Recently tried Gluten Free Pantry's Country French bread mix-- *Raves* for having something that actually tastes & looks like french bread. This bread contained Guar gum & yeast.~ Fran