9 x 5 inch (2L) loaf pan, lightly greased – makes 15 slices (1 per serving)
⅔ cup (150 ml) sorghum flour
½ cup (125 ml) amaranth flour
¼ cup ( 50 ml) flax flour
½ cup (125 ml) potato starch
¼ cup ( 50 ml) cornstarch
3 tbsp ( 45 ml) granulated sugar
2 ½ tsp ( 12 ml) xanthan gum
1 tbsp ( 15 ml) bread machine or instant yeast
1 ¼ tsp ( 6 ml) salt
½ cup (125 ml) cracked flaxseed
½ cup (125 ml) raw unsalted sunflower seeds
2 ( 2 ) eggs
1 ( 1 ) egg white
1 cup (250 ml) water
¼ cup ( 50 ml) vegetable oil
2 tsp ( 10 ml) cider vinegar
1. In a large bowl or plastic bag, combine sorghym flour, amaranth flour, flax flour, potato starch, cornstarch, sugar, xanthan gum, yeast, salt, flaxseed and sunflower seeds. Mix well and set aside.
2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine eggs, egg white, water, oil, and vinegar until well blended. With the mixer on the lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 4 minutes.
3. Spoon into prepared pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat over to 350ºF (180ºC).
4. Bake for 35 – 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from the pan immediately and let cool completely on a rack.