1. Preheat oven to 200 degrees Celsius.
2. Butter an oven proof loaf pan; about 20cm x 12cm.
3. In a medium mixing bowl whisk together warm water, sugar and yeast.
4. Let it proof by setting it aside for about 5 minutes until it becomes foamy.
5. While you wait, in another mixing bowl sift together the sorghum flour, oat flour, buckwheat flour, arrowroot starch and salt.
6. To the yeast mixture, add olive oil, ground chia seeds, maple syrup and psyllium husks.
7. Stir and let stand for 2-3 minutes. this mixture will start to thicken quite quickly.
8. Using an electrical whisk (set to low), slowly add flour mixture to the wet ingredients. When all the flour has been incorporated set the whisk to medium, whisk for about 2 minutes.
9. At the end add the sunflower seeds.
10. Scoop dough into buttered loaf pan.
11. Cover pan with a damp cloth and set aside for about 1 hour for dough to rise double
12. Lightly brush loaf with olive oil and sesame seeds
13. Place a 20 cm x 20cm pan filled halfway with water (a water bath) on the lowest rack in the oven.
14. Place loaf pan on the middle rack in the oven and bake for about 45 minutes.
15. After baking place bread on cooling rack and cool for about 1 hour before cutting. If you start cutting the bread before it has cooled properly it will have a “gummy” feel to it.
16. Serve and enjoy!!

Here’s some more resources about gluten free from the guys over at Positive Health Wellness.