In a mixing bowl, combine all the dry ingredients and whisk until all lumps are broken up.
Continue stirring the dry ingredients, while slowly pouring in the water: you may need more or less water, depending on the gluten-free flour mix you use, so do not add all the liquid in one go!
The dough should have the same texture are a thick cake batter: keep adding water if the dough is too thick.
If using a stand mixer, use a paddle to mix the dough, not a dough hook: the batter will not have enough body to mix evenly.
If you are planning to make breadsticks, set aside about a quarter of the dough, and stir in the olive oil, sesame and poppy seeds before leaving the dough to prove.
Cover the dough with cling film, and leave to prove in warm area for at least 2 hours. If you prefer a slow rise, you can leave the dough in the refrigerator overnight.
Once the dough has risen, scrape onto your work surface, and give it gentle knead. The kneading process helps to build up the dough's body.
Do the same with the bread stick dough.
Place the dough in a greased pan, and leave to prove for 45 minutes to an hour.
Meanwhile pre-heat the oven to 180'C.
Bake the loaf for about 45 minutes. To check if the loaf is done, slide it out of the tin, and tap the bottom with your knuckle: it should sound hollow.
Let the loaf cool down completely before tucking in!
After kneading the dough, divide into approximately 50g balls.
Roll out into sausages or long snakes, and place on a lined baking tray.
Beat the egg, and brush onto the bread sticks. Sprinkle with the remaining Maldon salt.
If you prefer not using egg, you can brush the bread with water, milk or a dairy alternative instead.
Leave to prove for 30-45 minutes.
Bake in a 180'C oven for about 30 minutes, or until golden brown.
If you prefer a crunchier bread stick, lower the oven temperature to 120'C and leave to bake for a further 20 minutes.
«The ground flax seeds act as a binding agent and give the bread a more 'bready' texture than gums. If flax seeds are unavailable, you can use chia seeds or psyllium husks.»