Combine the warm water, yeast and 2 tsp sugar and leave to bloom for 10 minutes until it has a frothy head an inch tall
Mix the flaxseed and 6 tbsp hot water together and set aside with the yeast mixture
Mix my egg replacer with the 2 tbsp water and set aside with the flax and yeast mixtures (Ener-G egg replacer is also fine to use) https://cookpad.com/uk/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking?token=e86FfqRdAW5UUGbFoJ4AEP5H
Mix the flour, starches, sugar, xanthan gum and salt in a stand mixer bowl until well combined
Mix the milk and oil together
Pour all 4 liquid mixtures (yeast, flax, egg replacer, milk) and add to the dry mix
Mix in the stand mixer for 5 minutes until you have a soft, sticky batter
Grease and flour a 9"x 5" loaf tin or two 6" round cake tins
Put the mixture into the loaf pan and smooth the top with the back of a wet spoon
Let rise in a warm place for 40 minutes
Preheat the oven to gas 4 / 180C / 350°F
Score the top with a sharp knife and glaze with some coconut milk
Bake for 40 - 45 minutes or until the bottom of the loaf sounds hollow when you tap it. 35 - 40 minutes if using the 6" cake tins
Let cool on a wire rack fully before slicing
Will keep fresh for 2 days unsliced in a lidded container
Wrap slices individually in cling, then in foil if you wish to freeze some
Tip for the yeast water temp - mix 2 parts cold water with 1 part boiling water for the perfect temperature, in this case 80mls cold with 40mls boiling or 1/3 cup cold with 3 tbsp boiling
