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1
Soak the chia seeds in the 1/4 cup water for at least 15 minutes.
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2
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper and lightly dust with brown rice flour.
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3
In a large mixing bowl, combine the brown rice flour, tapioca flour, garbanzo bean flour, sorghum flour, almond meal, and salt.
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4
In a separate large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the room temperature water.
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5
Add the canola oil and Sucanat.
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6
Just as the yeast begins to foam and feed on the Sucanar, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid.
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7
Mix thoroughly but just until the dough holds together.
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8
This will take just a few moments.
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9
You can do this by hand with a strong arm and a sturdy spoon, or with your stand mixer and the paddle attachment pulsed on low speed.
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10
Turn the dough out onto a work surface that has been generously dusted with brown rice flour.
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11
Divide into 2 portions.
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12
Gently place 1 portion on each sheet pan and using your clean, dry, and floured hands, press into oblong loaves with a scant 1/4-inch thickness.
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13
With the edge of your hand, make 3 ridges lengthwise on the surface of the dough.
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14
Brush the formed doughs with canola oil and sprinkle the sesame seeds on top.
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15
Bake for 25 minutes, until golden and firm.
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16
Serve warm.
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17
Or later, reheat the breads by wrapping them in aluminum foil and placing in a hot oven for 5 to 10 minutes.
