<<Disclaimer: Verify this information before applying it to your situation.>>

Greetings,
In Pat Redjou's cookbook "The No Gluten Solution', she uses pectin,
like what you use for canning, as a substitute for xanthum or guar
gum and it worked fine in the bread recipe I used from Bette Hagman's
cookbook. You substitute the same amount it calls for either xanthum
or guar gum. So pectin is an option to consider.
God bless,
Nancy