Step 1

Preheat oven to 350 degrees F

Step 2

In a small bowl combine the millet flour, white rice flour, and quinoa flour. Whisk until evenly combined.

Step 3

Next, in a large bowl combine the water, yeast, honey, psyllium husks, and add the flour mixture.

Step 4

Whisk together until well combined and then cover the bowl and allow the sponge to rise for 2 hours.

Step 5

Next, take a medium size bowl and combine the oat flour, water, olive oil, and sea salt.

Step 6

Then add your three eggs, honey, and yeast to the oat flour mixture.

Step 7

Take a small bowl and again combine the white rice flour, quinoa flour, and millet flour. Hold this flour off to the side, we will use it in a moment.

Step 8

Once your sponge has risen, add the oat flour mixture to the sponge and mix well with a spatula

Step 9

Then add the remaining flour mixture (white rice flour, quinoa flour, and millet flour) and mix well with a spatula until all the flour has been evenly combined.

Step 10

Cover the dough and allow it to rise for about 30 minutes. After 30 minutes remove the cover from the dough and mix the dough with a spatula to remove air bubbles.

Step 11

Next, grease a standard loaf pan 9x5 well with olive oil or coconut oil and pour your dough into the pan.

Step 12

Top the dough with your gluten free oats, and pumpkin seeds, sprinkle with sea salt and then place in the oven for ~45 minutes

Step 13

Remove from the oven after roughly 45-55 minutes or once the top has begun to brown and the dough is cooked through. Allow to cool entirely before slicing and serving.