Gluten free mixed seed bread

Grease a 9x5" bread pan. Combine all the dry ingredients together in a bowl. A stand mixer is very handy if you have one or you can also use a hand mixer. In a bowl of stand mixer fitted with paddle attachment beat eggs at speed 4 for 30 seconds. Turn it down to low (1), add apple cider vinegar, oil and honey. Increase the speed to 6 for 30 more seconds. The egg mixture will look all foamy. Turn down the speed to low again, add luke warm water and the dry ingredients. Continue to beat on low until combine, then beat on high for 4-5 minutes. Stop and scrape the bowl in between. Transfer the dough to prepared bread pan. Scatter the top with sunflower or flax seeds and lightly press with hand. Leave the dough in a warm place to rise. In winters I keep the oven on at 150 degrees F to help the dough rise. Let rise for 75 minutes or until it nearly reaches to the top of the pan.

Turn your oven to 350 degrees F and bake the bread ( middle shelf) for 30- 40 minutes in total. Remove the bread form oven and let cool for 5 minutes in the pan, Then carefully remove out onto a wire rack to cool completely. Slice and store at room temperature. Stays good on the counter for 4 days.