To prepare the gluten-free whole grain bread, start sprinking the yeast into one the water and stir in the honey. Set aside for 5 minutes.
Grease a 900g loaf tin.
Put the dry ingredients into a mixing bowl and stir well.
Make a well in the centre and pour in the yeast.
Beat in the oil and eggs and.
Gradually beat in the water until the mixture is smooth and thick.
Put into the tin and smooth out the top.
Sprinkle with quinoa flakes.
Leave to stand for about 50 minutes, until risen.
Heat the oven to 180°C (160° fan).
Bake for 55-60 minutes, until crusty and browned.
Place the loaf of gluten-free whole grain bread on a wire rack to cool.