Gluten free breads are made using all sorts of grain and legume flours which are naturally free of gluten, including rice, almond, buckwheat, chickpea, quinoa and millet. If you are to toss any of these flours with water, yeast and salt, you'd end up with one lovely mess that wouldn't go anywhere... except maybe over your kitchen counter. You need to add something to take gluten's place and act as a binder to keep all those good things sticking together as Xanthan gum, Guar gum, Starches (tapioca, potato, arrowroot). Gluten free bakers usually use combinations of both flour and starches/ gums t make their products because each one behaves a bit differently. But the bottom-line is that together , they behave like gluten, and that's how gluten-free bred works. I didn't use gums as I really want my bread to be without it and its turn out perfectly.
The best version for me is use this bread as slice with avocado, coriander and tomato. It is absolutely perfect combination and it taste amazing.