Gluten-Free Quinoa Bread

• 2 tablespoons agave syrup
• 2 cups warm water
• 2 1/2 teaspoons active dry yeast
• 3 eggs
• 1 tablespoon olive oil
• 2 cups quinoa flour
• 1 cup sorghum flour
• 1 cup tapioca starch
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 3/4 cup sunflower seeds

1. Whisk agave syrup into warm water in a small bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in eggs and oil.
2. Combine quinoa flour, sorghum flour, tapioca starch, salt, and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds; mix until incorporated.
3. Line an 8 1/2x4 1/2-inch loaf pan with parchment paper; pour in dough. Cover with plastic wrap. Let rise in a warm, draft-free space, 30 to 45 minutes.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bake loaf in the preheated oven until browned and an instant-read thermometer inserted into the center reads 210 degrees F (99 degrees C), 50 to 60 minutes.
6. Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.

syrup, water, active dry yeast, eggs, olive oil, quinoa flour, sorghum flour, tapioca starch, salt, xanthan gum, sunflower seeds

Taken from www.allrecipes.com/recipe/246495/gluten-free-quinoa-bread/ (may not work)