1) Place the flour, milled flax, sugar, yeast, baking powder, salt, and xanthan gum in a bowl. Whisk together well.
2) Place the milk, oil or melted butter, and eggs in the bowl of a mixer, and beat well.
3) Blend in the dry ingredients a cup at a time, beating for a minute and scraping the bottom and sides of the bowl after each addition.
4) After all the dry ingredients have been added, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter.
5) Cover the bowl, and let the batter rise for 1 hour.
6) Scrape down the bottom and sides of the bowl, deflating the batter in the process. Beat the batter for about 1 minute.
7) Grease an 8 1/2" by 4 1/2" loaf pan, or 9" x 4" x 4" loaf pan, or small pain de mie pan (without the lid; you won't need it). Scoop the dough into the pan, doming it in the middle; using a spatula or your wet fingers helps.
8) Cover the pan with greased plastic wrap. Set it in a warm place to rise until the loaf barely crowns above the rim of the pan 8 1/2" x 4 1/2" pan; or rises to fill about 3/4 of the 9" x 4" or small pain de mie pan. This should take about 60 to 75 minutes. Toward the end of the rising time, preheat the oven to 350°F.
9) Bake the bread for 40 to 45 minutes, until golden brown. Tent the loaf with foil the final 10 to 15 minutes of baking, to prevent over-browning. An instant-read thermometer inserted into the center of the fully baked loaf will register about 205°F.
10) Remove the bread from the oven, turn it out of the pan, and cool on a rack.
Yield: 1 loaf.
The gluten free breads are quite sensitive to overrising, and it sounds as if the bread went a bit too far. I've asked our team to take a closer look at some of the issues you've raised. Happy baking! Laurie@KAF