To prep the eggless egg replacer, whisk warm water with egg replacer until frothy. With bread machine: Pour liquid ingredient first, then pre-mixed dry ingredients. Bake 1.5 hrs on a setting equivalent to medium loaf, with "gluten-free cycle" or "rapid-rise" if available. Check the dough during kneading to make sure it's not too wet or dry (add tsp flour or warm water as needed - it should have the consistency of muffin batter). Bake finished loaf 10min in 350F oven for a crusty loaf. Without bread machine: Mix honey, warm water and yeast and wait 5 min, then mix with dry ingredients then remaining wet ingredients. Beat until smooth then pour into loaf pan. Place pan above bowl of warm water with towel on top. Allow to rise 50min. Bake about 50min at 350F, until nice and golden brown.