Gluten-Free Multigrain Bread Recipe

Butter and flour a 9x5-inch loaf pan.

Sift rice flour tapioca starch potato starch yeast guar gum salt and baking powder together in a bowl.

Place quinoa sunflower seeds almonds and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.

Combine milk eggs egg whites molasses agave nectar olive oil and vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat on low until well blended. Pour in dry mixture slowly beating on medium-high and pushing dough down with a spatula as necessary.

Scoop dough into the prepared pan spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the pan about 1 hour 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until the top is golden and an instant-read thermometer inserted in the center reads 200 degrees F (93 degrees C) about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.