gluten and yeast free baking help needed

[bloggingsara]

I found this recipe in one of my baking books for yeast and gluten free bread:

1 1/3 cup white rice flour
1/3 cup tapioca flour
1/3 cup potato flour
2 3/4 tsp guar gum
2 3/4 tsp baking powder
3/4 tsp salt
1 tbsp plus 1 tsp oil
2 extra large eggs, slightly beaten
1 1/3 cups water

I have two gluten free flours already on hand (Amaranth flour and brown rice flour). Could I sub those two flours for the potato four, white rice flour and tapioca flour?

Also, what should the texture be like before I stick it in the oven? I've read that gluten free breads have a different texture before baking than gluten breads.

Thanks!

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