Chickpeas and Flax Seeds Sandwich Bread

1 cup chickpea flour (Cuisine Soleil)

1 cup tapioca flour (Cuisine Soleil)

1 cup brown rice flour (Cuisine Soleil)

1/3 cup flax seeds

2 tsp guar gum

1 tsp xanthan gum

1 tsp salt

1 tsp egg substitute

1 envelope instant yeast quick rise

4 tbsp vegan margarine (Becel), room temperature

3 egg whites, room temperature

2 eggs, room temperature

1 tbsp agave syrup

1 tsp apple cider vinegar

1 1/2 cups hot water, NOT boiling water

1. Lightly grease a 9 x 5 inch loaf pan and dust lightly with buckwheat flour.

2. In a bowl, whisk the dry ingredients until thoroughly blended.

3. In another bowl, blend margarine, egg whites, eggs, agave syrup and vinegar. Add water to egg mixture.

4. Using a hand held mixer slowly add dry ingredients to egg mixture and continue to mix until you have a batter with the consistency of thick cake batter.

5. Mix batter at high speed for 2 minutes.

6. Dip a rubber spatula in water and scrape the bread batter into prepared pan. Smooth out the top.

7. Cover and let rise in a warm draft free place for 30 minutes.

8. Preheat oven to 375°F.

9. Bake for 55-60 minutes.

10. Place a piece of foil paper after 15 minutes of baking to prevent over browning of crust.

11. Remove bread immediately from pan and cool completely on a wire rack before cutting.

12. Additional notes

13. Keep in a Ziploc bag in fridge.