Quinoa, Buckwheat & Flax Seed Gluten Free Bread

I found this lovely recipe, through the web www.Kitchenoperas.com and felt it was worth sharing.  I actually turned the loaf into muffins, left out the tapioca starch as I didnt have any in the cupboard and added grated carrot.  I also added an extra teaspoon of honey.

Quinoa, Buckwheat & Flax Seed Gluten-Free Bread
Wet Ingredients

• 1 c. quinoa
• 2 c. water (for soaking the quinoa)
• 3/4 c. milk (skim, soy, almond, hemp, rice)
• 2 eggs
• 1 Tbsp. raw honey

Dry Ingredients

• 1 c. buckwheat flour
• 2 Tbsp. tapioca starch
• 1/2 tsp. baking soda
• 1 1/4 tsp. baking powder (use a gluten-free variety)
• 2 Tbsp. ground flax seeds
• 1/2 tsp. sea salt

Soak quinoa in the 2 cups of water overnight, to start the sprouting process.  In the morning, drain excess water and rinse.
Preheat oven to 350F, and spray a loaf pan with cooking spray.
In a large bowl, combine Wet Ingredients.  In a separate bowl, combine the Dry Ingredients.
Mix the wet and dry ingredients together, and pour into the loaf pan / or muffin trays.
Bake at 350F for 40 minutes if the loaf or 20 mins if muffins, or until a toothpick inserted into the middle comes out clean.
Let cool in tin for 5-10 minutes, then transfer to a cooling rack and enjoy!
This is best stored in the fridge, or sliced and frozen.