NOTE: This recipe has been tested at high altitude (3440 ft.). You may need to increase the sugar or yeast a tiny bit at lower altitudes. I recommend that you make single test loaf batches until you are happy with your results, then you can go ahead with the big batch of mix. Do not substitute guar gum for the xanthan gum. Guar gum interferes with the action of the yeast.
Combine all mix ingredients thoroughly. Store in a container or Ziploc bag, in the fridge.
Using the mix: Put eggs, water, vinegar, and lemon juice into breadmaker pan.
Add bread mix and yeast.
Add oil, a little in each corner of the pan.
Set bread machine for 3 hour cycle (light crust).
Shortly after the first mixing cycle begins, use a rubber spatula to scrape the sides of the pan and the kneading blade to ensure that the dough is thoroughly mixed.
After baking, let the loaf cool for 10 minutes in the pan before turning out onto a wire rack.
For a yummy option, use melted butter instead of cooking oil.