• Add all dry ingredients (flaxseed powder, psyllium husk, baking powder, instant yeast, salt) into mixing bowl. Give it a quick mix.
• Add in wet ingredient (egg whites, apple cider vinegar).
• Give it a quick mix.
• Pour in 1/4 cup + 2 tbsp of boiling water.
• Continue to mix until no lumps and the batter becomes dry and sticky. Sticky and solid batter is the consistency you want.
• Pour the batter into a 8" cake tin. Shape it. Avoid flattening the top.
• Bake at 180 degree celsius for 1hr 10mins. Then, remove bread from the tin. Let it cool completely in the oven with door opened before cutting.

Kitchen22 Tips

• Egg whites must be at room temperature.
• The water must be boiling.
• Do not add excessive water. If needed, at in only 1/2 tbsp at a time if it's too dry.
• Weight everything using weighing device. I use a device which gives me up to 0.01g sentivity.
• Flaxmeal must be grounded to fine powder form so that it can absorb water efficiently.
• Psyllium husk MUST NOT be too fine as it will reduce its ability to absorb water.
• Instant yeast is optional. It does not help to rise the bread but only for bread flavour.
• Do not use a cake tin which is too small for it to capture heat and rise evenly.
• Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
• Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.