3 1/2 cups  Highwood Crossing Gluten-Free All-Purpose Flour
1/2 cup  corn starch
1/4 cup  flax meal
1  egg or 2 Tbsp egg replacer
2 Tbsp  xanthan gum
1/2 tsp  baking soda
2 1/4 tsp  instant yeast
1 1/4 cup  warm water
1 cup  soy or almond milk, warmed
1 tbsp  maple syrup
1 1/2 tsp  salt
2 tbsp  olive oil

In a stand mixer using a paddle attachment, combine flour, corn starch, flax meal, egg replacer, xanthan gum, baking soda and yeast. Mix until well blended. Slowly add water, soy or almond milk, maple syrup and olive oil. Mix for a minute then add salt and continue mixing. Beat on medium speed for 8 minutes adding additional water to achieve a cake batter consistency.

Grease a large 9×5 loaf pan and fill with batter, smoothing it out on top. Allow to rise in a warm place until it begins to dome over the pan. About 40 – 50 minutes

Bake at 350°F for 1 hour or until internal temperature reaches 200°F.

Remove from pan and allow to cool on a cooling rack.

Created by: Dominique Laurencelle, Pastry Chef with Canadian Mountain Holidays, Valemont Heli Ski Lodge

Makes 1 loaf.