Mix together flour, non-fat dry milk, golden flax meal, xanthan gum, salt in a mixer fitted with a paddle.
Once the yeast mixture is bubbly, add to flour mixture.
Mix until incorporated.
Add vinegar to egg whites.
Add egg whites mixture, butter.
Mixture will be very sticky. That's okay.
I use this french bread pan and the bread does not stick. If you don't have this, make sure you use parchment paper.
Place batter into vessel you will be using. It is recommended that you use parchment paper that has been lightly greased on both sides, unless you use the perforated french bread pan I recommend above.
Top with sesame seeds if you are using at this time.
Using a lamè or very sharp knife, make diagonal slashes. Go from beginning to end and wipe batter off each time.
Preheat oven to 400 degrees.
Allow to rise for 25 minutes.
Before baking, you can brush with egg wash or melted butter if you desire.
Bake for 25 -30 minutes or until golden brown. If you make one large loaf in a cast iron pan or you make two loaves, you will have a longer baking time.
Allow to cool for at least ten minutes before cutting.
Video
Notes
If you are using a gluten free flour that does not have xantham gum added in already, add 3 teaspoons.