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In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg. Blend with mixer on low.
In a small bowl dissolve the sugar in the water, and add yeast. Wait until the mixture foams slightly, then blend into the dry ingredients.
Add the butter, egg whites, and vinegar. Beat on high for 3 minutes.
To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
Slash diagonally every few inches.If desired, brush with melted butter.
Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
Preheat oven to 400 degrees. Bake for 20 to 25 minutes. Lower oven temperature to 350 degrees and bake for 20 minutes more.
Remove from pan to cool.
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