Better to start from an empty page, like HI-FOOD did
So far, commercially available gluten-free breads tend to use a combination of starches, gums, emulsifiers and proteins, fats, enzymes (as processing aid), losing the cleanliness of the traditional bread recipe. There are non-wheat flours such as potato, corn, rice, buckwheat, tapioca and sorghum which can be used as wheat replacement, but they all tend to give non-wheat-like flavors and to dry out the formulations. To correct this, gums may be added to manage the moisture and to extend the shelf-life (reduce staling): xanthan, guar and other viscoelastic gums are typical examples and are commonly used, although they might have negative other effects on the product.
Replacing wheat flours may also decrease the protein content, which in turn affects other critical functional properties such as binding, moisture and air-micelle formation: egg whites are then often used for protein replacement.
Cassava flour is also suited to gluten-free baking and is in some cases used as drop-in replacement for wheat flour (eliminating the need for other starches, fours or hydrocolloids)
Gluten-free productions need to be completely segregated from any possible source of gluten. This implies that a gluten-free bakery plant cannot really co-exist with a traditional bakery plant.
Risk management forms the most practical and useful approach to gluten-free management, from production and raw materials segregation to putting the right product in the right packaging to putting the right label on the right product. It is not just about cross-contamination.