Step 1

Put the vital wheat gluten, oat fiber, golden milled flaxseed, sweetener and yeast in a bowl and stir to combine.

Step 2

Add the eggs, butter and water. Use a hand mixer fitted with dough beaters (or a stand mixer) to mix the dough on low speed initially. Sprinkle with the salt and Xanthan Gum.

Step 3

Increase the speed and keep mixing until the dough comes together and clumps around the beaters.

Step 4

Tip the dough onto your worktop and knead together briefly. Stretch the dough to form a rectangle that’s the same size as the long edge of your loaf tin.

Step 5

Roll the dough as you would a Swiss Roll and place in the tin. Cover loosely with a plastic bag and place it in a warm spot to rise for 1 ½ - 2 hours. The dough will expand to fill the tin and rise over the top of it.

Step 6

Preheat the oven to 180C (350F). Brush the loaf with the cream and add seeds or any other toppings you like.

Step 7

Bake for 30-35 minutes, or until the bread is golden and well risen. You can add some ice cubes on the bottom of the oven to help the bread rise.

Step 8

Lift the bread out of the tin and allow it to cool completely before slicing.