Source: https://www.rhiansrecipes.com/flaxseed-bread/#recipe

Ingredients

• 200 g (1 ⅛ cup) Golden flaxseed meal
• 300 g (2 ½ cups) gluten-free flour blend
  • 25g Quinoa flour
  • 100g Oat flour
  • 75g tapioca starch
  • 75g potato starch
• 3 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt (1/2 tsp regular salt)
• 400 ml (1 ⅔ cup) water warmed for 45 seconds in microwave
• 1 tsp apple cider vinegar

Directions

• Preheat the oven to 350 degrees Fahrenheit
• Place the flaxseeds in a food processor and whizz until you get a fine powder – about 2 minutes in the small home ones
• Transfer into a large bowl.
• Add the gluten-free flour, baking powder, bicarbonate of soda, sugar, and salt and mix well.
• Add the water and apple cider vinegar and mix with a hand mixer until well combined
• Transfer the mixture to a quarter baking sheet lined with crumpled parchment paper.
• Bake in the oven for around 75 minutes, until risen and an inserted skewer comes out clean.
• Use the parchment paper to pull the loaf out to a wire rack. Cool completely before putting away to store.
• Keeps well in the fridge for up to a few days. Freeze in slices.