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1
Soak the chia seeds in the 1/2 cup water for at least 15 minutes.
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2
Preheat the oven to 425 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with brown rice flour.
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3
In a large mixing bowl, combine the arrowroot, millet flour, quinoa flour, brown rice flour, tapioca flour, flax meal, salt, and xanthan gum.
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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 olive oil and maple syrup.
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6
Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid.
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7
Mix until you have achieved a soft dough.
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8
This will not take long.
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9
A stand mixer with a paddle attachment works well, but so will an old-fashioned wooden spoon and a tireless arm.
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10
Once your dough is formed, use a spatula (0 guide and pour the batter-like dough into the prepared loaf pan.
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11
Smooth the surface so that it is even and attractive.
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12
Sprinkle with the sesame seeds and score with one line that runs the length of the dough, just off center.
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13
Place in the hot oven.
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14
Once the oven door is closed, decrease the temperature to 350 degrees F and bake for 1 hour and 20 minutes.
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15
Decrease the temperature to 300 degrees F and bake for an additional 25 minutes, until golden brown and crusty.
