Looking forward to your report. I was surprised about the kneading. Normal bread requires kneading to extract the gluten from the flour but it is already extracted. The rolls I make are vital wheat gluten based and I don't really knead them at all.
It doesn't extract it as such, just develops it so its molecules get 'stringy' and can better hold the gas bubbles the yeast creates.
I found no difference leaving out the xanthan gum.
Today's experiment was trying to make a banana bread I can eat. Used erythritol instead of sugar, equal parts of flax seed and coconut flour instead of white flour, and coconut oil instead of butter. (though that makes no carb difference, I just had some to use up and no butter).
I added 10g of psyllium husk too as fibre is always good and a tsp of xanthan gum as there's no gluten. It's very crumbly but pretty delicious
Normal version 46g carbs / 100g
This one 9.3g / 100g
Looks like it worked as the (small) spike to 6.5 after my cauliflower lunch carried on falling to 5.7 and hasn't been affected by then eating 50g of the cake when checked at 1 and 2 hour points.