In the bowl of a stand mixer or large mixing bowl, add the flours, yeast, salt and xanthan gum. Whisk to combine.
In a 4 cup measuring cup or medium bowl, mix the water with the sugar. Stir until almost dissolved.
Add the oil and mix well.
In the mixing bowl, with the flours, add the eggs and turn on the mixer to start mixing. Add in the water-oil mixture ⅓ cup at a time and continue to mix until the dough sticks together and appears smooth (you’ll probably use most of the water).
On parchment lined baking sheets, drop dough into 3 round spots. Each loaf should be about 6 – 7 inches across. Use the back of a rubber spatula to smooth out the dough.
Wet your hands slightly and form each one into a nice round, smooth ball.
Let rise for 30 minutes.
Preheat oven to 425 Before the oven gets too hot, move the racks so one is about 3 inches from the bottom one. Place a baking sheet on the bottom one and fill the baking sheet with water. (It should reach about halfway up the sides of the sheet).
Just before baking, dust the loaves with a dash of flour and slice the tops with a serrated knife. Bake the loaves for 30 minutes.
Remove from the oven and let them cool completely on a wire rack.
Make sure all ingredients are at room temperature - water slightly warmer.
To easily portion out 3 loaves, alternate dropping spoonfuls of batter on the pan.
Bake these loaves using a water bath for a wonderful crusty exterior.