While this bread contains no yeast, it does contain the whole grain goodness of no less than six different gluten-free flours. Don't be put off by the unusually long list of ingredients – feel free to substitute with the flours you have on hand (be sure they're all certified GF!), but look to whole grain gluten-free flours rather than starches for this bread.
1 cup Jules Gluten Free All Purpose Flour
½ cup buckwheat flour
¼ cup millet flour
¼ cup flaxseed meal
¼ cup gluten-free oats
1/8 cup gluten-free oat flour
1/8 cup teff
1 teaspoon sea salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup sparkling water or club soda
2/3 cup vanilla yogurt (dairy or non-dairy)
1 Tablespoon agave nectar or honey
1 teaspoon apple cider vinegar
½ cup sunflower seeds or pumpkin seeds/pepitas (optional)
gluten-free oats, sesame seeds, sea salt or other toppings
Preheat oven to 350 F (static).
Whisk together all dry ingredients in a large bowl and set aside.
Beat the eggs until frothy, then add the remaining liquid ingredients and blend well. Slowly mix the dry ingredients into the liquids and stir until thoroughly incorporated. Mix in any seeds last.
Scoop dough into an oiled, 9 x 5 inch metal loaf pan and sprinkle with any toppings of choice. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean, a nice crust has formed and the internal temperature is approximately 190 F.
Remove to cool on a wire rack for 5-10 minutes, then remove to finish cooling before slicing.