In a large bowl, separate the egg whites. Set aside to warm to room temperature while preparing the remaining ingredients.
In a small bowl, mix together the brown sugar, oils and vinegar. Set aside.
In a medium bowl, mix together the warm water and yeast. Set the timer for 2 minutes to allow it to proof.
In the meantime, in a small bowl, mix together the hot water and chia and flax seeds. Set it aside (it will become a slurry mixture within a few minutes).
Add the brown sugar mix to the yeast, mix and set aside.
In a medium bowl, mix together the flours, starch, salt and baking powder. Set aside.
Whip the egg whites for 5-8 minutes, until stiff peaks form.
Slowly pour in the yeast – brown sugar mixture and add the chia slurry. Beat the mixture on medium speed for 1 minute.
Add the flour mixture and beat for 3 minutes. At this point the ‘bread dough’ will not resemble bread dough at all. It will be thin.
Grease, or spray with cooking spray, a 9" x 5" baking pan generously. Set aside.
Pour batter into the prepared pan.
Set the pan in a warm place to rise. Let rise for 30 minutes. It will still be well below the rim of the pan.
Preheat the oven to 350 F. Bake for 45 minutes or until an instant read thermometer reads 205 F and the crust is golden brown.
Let the bread cool in the pan on a wire rack for 10 minutes.
Remove the bread from the pan and lay the loaf on its side to cool for 15 minutes. Turn to the other side and cool for another 15 minutes.
Turn the bread upright and allow the bread to finish cooling.
Video
Notes
Use the flours called for in the recipe.
Proof the yeast before adding to the batter.
Start stirring the chia seed/flax seed mixture immediately after adding the water as it will clump quickly.
Whip the egg whites until stiff peaks form. (About 5-8 minutes on high)