Give Us This Day Our Daily Bread. Lumix M4/3 14mm

I have been experimenting over the last few weeks to produce bread with a 50/50 mix of Gluten Free rice flour, and almond flour.  After several attempts, I seem to have arrived at the right combination of ingredients.  The problem is this: without gluten, the loaf won't stay together.  The commercial rice flour has xanthan gum added to its mix, but the addition of the almond flour changes all that.  An extra egg seems to do the trick, less liquid to compensate.  Olive oil is the shortening.  The loaves are pre-sliced, and live in the fridge until needed.