Gluten has many effects on bread doughs, as explained in this beautiful answer. I think the main effects for bread doughs are the first three mentioned there:
Provide elasticity, presumably because of the network of links it creates in the dough;
Trap and retain gas, again with the network of crosslinks;
As the answer linked to above explains, hydrocolloids such as xanthan or guar gum can mimic the effect of 2. to a certain extent by forming a very thin gel. I was wondering which ingredients take over which specific function of gluten.
More specifically: is it possible to indicate specific ingredients that take over some of the other functions? Are there other classes of ingredients that take over the function of trapping gas bubbles - maybe other proteins? And are there other functions that hydrocolloids have in gluten-free bread mixes?