Substituting bread ingredients

I have started making bread from Pamela's Gluten-Free Bread Mix.  On Amazon.com, I can buy 3 bags of 4-lb. bread mix for a little more than $35, which equals out to less than $4/loaf.  It's a rather easy mix, when you use the listed ingredients.  However, I am not an ingredient follower and I wanted to substitute the eggs with ground flax seed and the oil with applesauce.  For two eggs I used a half cup of water with 2 tsp. of flax seeds.  I did equal measurement for the oil with the applesauce.  I decided to make the switches in ingredients because I wanted to add more fiber to my bread, and lower the calories and cholesterol content. 

I have never used an egg substitute in the past with this mix, so I was a little shocked when the bread come out almost as it would have if I had followed the listed ingredients.  The dough still rose, and the house had that lovely baked-bread smell all day.  The bread came out looking beautiful, but it also came out sticky.  The slices are a little tough to pull apart without breaking the bread.  The taste, however, is nice and sweet.  I think the applesauce helped overshadow the flax seeds, because the only way I can tell they are in there is by looking at the bread.  

The bread does toast nicely, which tells me the next time I try making the bread this way I will cook it for 80 minutes - instead of the 70 minutes that is on the directions.  The bread is also still tough enough to handle butter being spread on it without tearing.  All in all, I have to say I will try making the bread this way again, but adding a little more time to the baking process.