Quinoa Bread

2 1/2 teaspoons active dry yeast

1 1/2 cups water, about 90 degrees

2 Tbsp. honey

1 cup buckwheat

1 cup quinoa flour

3/4 cup sorghum flour

1 2/4 cups potato starch

2 teaspoons xanthan gum

1 teaspoon fine sea salt

3 large eggs, room temperature

3 Tbsp. coconut oil or almond oil

1. Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed.

2. Whisk together dry ingredients and place in bowl of mixer stand.

3. In a small bowl whisk eggs and coconut oil, and set aside.

4. With mixer at low speed, add yeast mixture to flour mixture and mix until all the ingredients are incorporated.

5. Add egg mixture and mix for two minutes. Turn mixer to medium speed and mix for another minute.

6. Line a loaf pan with parchment paper or butter the pan well. Pour dough into prepared pan and place in a warm, draft-free space, and let rise for 30 - 45 minutes or until it has doubled in size.

7. Preheat the oven to 375 degrees F. When dough has risen, place in center of oven and bake for 30 - 45 minutes. Loaf should be brown and sound hollow when you tap it.

8. Remove from pan and let cool completely on a wire rack before slicing.

9. This bread keeps well in the freezer -- just wrap individual slices in plastic wrap and place in a freezer bag.