For the best results, use a loaf pan designed for gluten-free baking, such as a 9-by-4-inch one.
- 5 tablespoons boiling water
- 1/4 cup whole millet
- 1 tablespoon plus 1 teaspoon chia seeds, ground
- 3/4 cup water, heated to 110 degrees
- 4 teaspoons active dry yeast
- 1 teaspoon cane sugar
- 1 cup superfine brown rice flour, plus more for dusting
- 3/4 cup quinoa flour
- 1/2 cup teff flour
- 1/3 cup almond flour
- 1/4 cup potato starch
- 3 tablespoons tapioca starch
- 3 tablespoons mixed seeds (poppy, sesame, fennel)
- 2 teaspoons fine-grain sea salt
- 2 large eggs, at room temperature
- 2 tablespoons honey
- 1 teaspoon extra-virgin olive oil, for pan
In a small bowl, pour 3 tablespoons boiling water over millet and let stand 15 minutes.
In another bowl, pour remaining boiling water over chia and stir until a thick paste forms.
In a third bowl, whisk together warm water, yeast, and sugar and let stand until foamy, 10 minutes.
In the bowl of a standing mixer, whisk together flours, starches, seeds, and salt. Add drained millet, chia and yeast mixtures, eggs, and honey, and, with the paddle attachment, mix on low speed for 30 seconds. Turn mixer to high speed and mix for 1 minute.
Brush loaf pan with oil and transfer dough to pan. Dust with rice flour and loosely cover with plastic wrap. Let loaf rise until doubled in volume, 45 to 60 minutes. Meanwhile, heat oven to 400 degrees.
Bake loaf for 10 minutes, then reduce heat to 350 degrees and bake until golden brown and a toothpick inserted in center comes out clean, about 30 minutes more.
Cool bread 15 minutes in pan, then transfer to a wire rack to cool completely.