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1
Grease and rice flour a 9x5 bread pan.
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2
In the bowl of an electric mixer sift together the rice flour, sorghum if you're using, tapioca starch, potato starch, guar gum, baking powder, yeast and salt. Grind the quinoa, almonds, flax seeds, sunflower and sesame seeds and two tablespoons of the chia seeds in a clean coffee grinder until very fine. Mix with the dry ingredients on low speed until well combined and no lumps remain.
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3
Stir remaining two tablespoons of chia seeds in 1/2 cup of water. Three minutes later, stir well again and set aside.
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4
In a medium bowl whisk the eggs, 3/4 cup of warm water, olive oil, honey, vinegar, and molasses if you're using, until well combined. Stir in the chia mix. Add in one dump to the dry ingredients then beat on medium-high for 4 minutes, scaping down as needed.
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5
Pour the dough into the prepared pan. Spread evenly with a wet spatula slash down the middle with a sharp knife and sprinkle with the remaining sesame seeds if you wish.
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6
Rise dough for approximately 45 minutes, until it barely reaches the top of the pan.(I rise mine over a bowl of boiling water with a cooling rack on top, in the microwave, very successfully and it only takes 20 to 30 minutes).
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7
Bake at 350 degrees in a preheated oven for 45 to 60 minutes until the top is medium brown and the internal temperature is between 208 and 210 degrees.
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8
Allow to cool thoroughly before slicing with a serrated knife.
