• Preheat the oven to 350ºF (180ºC). Spray an 8 x 4 inch loaf pan with cooking spray and line with parchment paper, leaving some overhang, then set aside.

Prepare the Flax Egg:

• In a small bowl, add flax meal and water.
• Whisk together to combine and set aside while you prepare the topping and bread batter

Prepare the Cinnamon Sugar Topping:

• In another small bowl, mix together the ⅓ cup sugar and 1 tablespoon cinnamon. Set aside

Prepare the Bread Batter:

• In a large mixing bowl, combine the gluten-free and cassava flours, cinnamon, baking powder, salt and sugar.
• In a separate bowl, combine the milk, oil and flax egg, whisking to combine.
• Add the milk mixture to the flour mixture, stirring with a wooden spoon just until thoroughly combined. Do not over mix.
• Pour half the batter into the prepared pan.
• Sprinkle with half the cinnamon sugar mixture.
• Repeat with remaining batter and sprinkle with the rest of the cinnamon sugar mixture.
• Draw the tip of a knife gently through the batter a couple of times to swirl it.
• Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 15-20 minutes then remove from the pan by lifting the bread out using the flaps of the parchment paper and place on a wire rack.
• Allow to cool completely before slicing