Step 1

Preheat oven to 180°C. Grease a loaf tin (25 x 9 x 10 cm) and set aside.

Step 2

Place rice, millet and quinoa into mixing bowl and mill 1 min/speed 9.

Step 3

Add chickpea (besan) flour, buckwheat flour, arrowroot flour, coconut flour, chia seeds, xanthan gum and salt and mix 10 sec/speed 4. Transfer into a bowl and set aside.

Step 4

Place agave or coconut syrup, water and yeast into mixing bowl and warm 2 min/37°C/speed 1.

Step 5

Add coconut or olive oil, vinegar, eggs and reserved flour mixture and combine 15 sec/speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 5 sec/speed 5. Transfer dough into prepared loaf tin.

Step 6

Leave dough to prove in a warm place until doubled in size (approx. 45 minutes). Brush top of loaf with extra water, then sprinkle with sesame seeds, sea salt flakes and extra chia seeds.

Step 7

Bake for 40-45 minutes (180°C) or until browned on top. Allow to cool in tin for 5 minutes, then transfer to a wire rack to cool completely. Slice and serve warm.