• Mix the ground flax seeds and the 6 tablespoon of water and let rest for a few minutes, until it turns gelatinous
• Pre-heat the oven at 180° C / 350 F
• In a bowl mix well all the flours, starch, baking soda, cream of tartar and salt
  
• In another bowl mix the water and the olive oil and add it to the other bowl, carefully mixing and incorporating all the ingredients until you have a smooth and uniform batter (you won't get a dough that can be kneaded and shaped, but a cake-like batter)
• Incorporate the flaxseed "gel" to the batter
• Pour the batter into a loaf pan, previously greased with olive oil or lined with parchment paper, sprinkle some seeds on top (if desired)
• Bake for 40 to 50 minutes, depending on your oven. When the loaf is nice and golden-brown insert a toothpick into the center of the loaf, when it comes out dry (or covered in small dry crumbs) the loaf is ready
• Once out of the oven, to avoid crumbling, let it cool down completely before slicing
• Check the post for tips and substitutions!

Important note

• If you are using only brown rice flour or buckwheat flour (+ gluten free starch), you can omit the flax seed gel and still obtain a nice, soft and slice-able loaf.