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.wasmer.app/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

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

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

Wrap slices individually in cling, then in foil if you wish to freeze some