¾ cup (175 ml) sorghum flour
⅔ cup (150 ml) amaranth flour
⅓ cup ( 75 ml) flax flour
⅔ cup (150 ml) potato starch
⅓ cup ( 75 ml) cornstach
¼ cup ( 50 ml) granulated sugar
2 ½ tsp ( 12 ml) xanthan gum
2 tsp ( 10 ml) bread machine or instant yeast
1 ½ tsp ( 7 ml) salt
½ cup (125 ml) cracked flaxseed
½ cup (125 ml) raw unsalted sunflower seeds
1 ¼ cup (300 ml) water
3 tbsp ( 45 ml) vegetable oil
2 tsp ( 45 ml) cider vinegar
2 eggs, lightly beaten
2 egg whites, lightly beaten
1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, flax flour, potato starch, cornstarch, sugar, xanthan gum, yeast, salt, flaxseed and sunflower seeds. Mix well and set aside.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350ºF (180º C). Allow the cycle to finish. Remove loaf from the pan immediately and let cool completely on a rack.