1 cup quinoa flour (or gluten free all purpose flour)
¾ cup brown rice flour (or ½ cup buckwheat + 1/8 cup gluten free oats + 1/8 cup teff or ½ buckwheat flour+ ¼ cup coconut flour)
¼ cup millet flour
¼ cup ground flaxseed
¼ cup gluten free oats or quinoa flakes
1 tsp sea salt
1 ½ tsp baking powder
½ tsp baking soda
3 eggs (if using flax or chia to replace eggs, add extra sparkling water if dough seems dry)
¼ cup sparkling water or club soda or regular water (if will rise more with bubbles)
2/3 cup plain or vanilla yogurt, dairy or non-dairy, sheep yogurt works wonderfully
1Tbsp honey or brown rice syrup
1 tsp apple cider vinegar
½ cup sunflower seeds or pumpkin seeds (optional)
gluten free oats, sesame seeds, seeds or other toppings to go on top of the bread (optional)
Preheat the oven to 350 F
Whisk together dry ingredients except for seeds and ingredients used to top the bread and set aside.
Beat the eggs till frothy, add the remaining liquid ingredients and blend well.
Slowly mix the dry ingredients into the wet ingredients and stir until thoroughly incorporated. Add the seeds last.
Scoop dough into an oiled 9 x 5 metal loaf pan and sprinkle with any toppings. Bake 45-60 minutes until a toothpick comes out clean and a nice crust has formed. The internal temperature should be around 190 F.
Cool on a wire rack for 10 minutes in the pan, then remove the bread from the pan to finish cooling before slicing.