Step 1

Preheat the oven to 350ºF (180ºC). Spray an 8 x 4 inch loaf pan with cooking spray and line with parchment paper, leaving some overhang, then set aside

Step 2

Prepare the Flax Egg: In a small bowl, add flax meal and water. Whisk together to combine and set aside while you prepare the topping and bread batter

Step 3

Prepare the Cinnamon Sugar topping: In another small bowl, mix together the ⅓ cup sugar and 1 tablespoon cinnamon. Set aside

Step 4

Make the Bread Batter: In a large mixing bowl, combine the gluten-free and cassava flours, cinnamon, baking powder, salt and sugar. In a separate bowl, combine the milk, oil and flax egg, whisking to combine. Add the milk mixture to the flour mixture, stirring with a wooden spoon just until thoroughly combined. Do not over mix. Pour half the batter into the prepared pan. Sprinkle with half the cinnamon sugar mixture. Repeat with remaining batter and sprinkle with the rest of the cinnamon sugar mixture. Draw the tip of a knife gently through the batter a couple of times to swirl it

Step 5

Bake: Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes then remove from the pan by lifting the bread out using the flaps of the parchment paper and place on a wire rack. Allow to cool completely before slicing