110g brown rice flour
110g white rice flour
140g arrowroot or tapioca flour
40g chick pea flour
80g millet flour
40g mixed seeds (linseed, chia, sunflower kernels, pepitas, sesame seeds)
2 teaspoons xanthan gum
2½ teaspoons dried yeast
20g raw sugar
1 heaped teaspoon sea salt
400g lukewarm water
30g macadamia oil
1 tablespoon apple cider vinegar
2 eggs, beaten lightly
Preheat oven to 180oC. Grease and line a medium sized loaf tin.
Place all dry ingredients in a bowl and mix well.
Place water, oil, vinegar and eggs into a bowl, mix well. Pour into dry ingredients and mix.
Tip mixture into prepared tin, spread evenly with the spatula and let rise for 30 minutes in a warm position.
Bake for 40 minutes or until the bottom sounds hollow when tapped.
Remove from oven, allow to sit for a minute before placing on a rack to cool.