Combine all dry ingredients in a bowl and stir together with a whisk; set aside.
Combine milk, eggs, olive oil, and honey in mixing bowl; mix well.
Add dry ingredients to the milk and egg mixture and mix for 1-2 minutes. A paddle attachment, dough hooks, or hand mixer beaters will all work with this dough.
Pour or scoop into a parchment-lined loaf pan. Make level with a spatula.
Scatter whole flax seeds, sunflower seeds, and sesame seeds on the top of the dough.
Gently press seeds into the dough with wet fingers or the back of a wet spoon.
Let the dough rise in the loaf pan in a warm draft-free location for about 1 hour (check at 45 minutes). Bread dough should be no higher than 1/2" above the edge of the pan. (see note below)
Preheat oven to 350 deg F (180 C). The bread dough will be slightly "jiggly".
Drape a sheet of foil loosely over the pan and bake for 35 minutes. This will prevent the top from overcooking and over-browning.
Remove foil and bake for another 20 minutes.
Bread is done when the internal temperature taken with a thermometer is over200 deg F (93 C). A temperature reading close to 210 deg F is even better (98 C).
Remove from oven and let bread rest for 3-5 minutes.
Using parchment, lift bread out from the pan and set on a rack to cool completely.
Let cool completely before slicing.
2 1/4 cups tapioca starch
3/4 cup + 2 tbs brown rice flour
3/4 cup sorghum flour
Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit of water or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
I had a friend make this bread using water instead of milk and it turned out great! So for those of you who are avoiding dairy, go ahead and use water!
In case I wasn't too clear in my description, the dough for this bread will not be like your typical wheat-based bread dough which you can actually handle. The dough will be more like a thick batter that you have to scoop into the pan. Do not worry if you see this as it is normal for some gluten-free bread recipes to be like this! Just scoop or pour the dough into the pan, even it out, let it rise, and then bake!
I let my bread rise in the oven with only the oven light on. I then carefully remove the bread to preheat the oven before baking.
Store any leftover bread in a sealed bag or container for 2 days on the counter. If keeping for longer, keep bread slices in the fridge or freezer and then reheat in the toaster.