Yesterday was Lughnasadh (also known as Lammas), the first of the pagan harvest festivals. It is a celebration of life, fire and grain. Bread plays a large role in this holiday and happily I felt well enough to cook last night. I made gluten free bread for myself and my housemates. I again used chia seeds instead of xanthan gum and the results were just as good this time as when I made pita bread with them. The crust was crunchy and the bread was moist and chewy. I served it with olive oil infused with fresh thyme and rosemary, roasted garlic, Kalamata olives and feta (for those who could eat dairy).

1 cup warm water
1/2 cup amaranth flour
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour
1 packet quick rise yeast
1 Tbs agave nectar
1 Tbs olive oil
2 Tbs chia seeds
1/2 tsp sea salt

Pour warm water into two small bowls, a half cup in each. In one bowl, stir in agave and yeast, in the other add the chia seeds. Allow to set for ten to fifteen minutes, until yeast is frothy and chia seeds form a gel. In the medium bowl (or the bowl of a stand mixer), combine flours and salt. Mix until well combined. With electric mixer running, pour yeast, chia seeds and olive oil into the flour. Once thoroughly combined, pour dough into an oiled bowl. Turn dough over so both sides are oiled and cover bowl with a damp cloth. Allow to rise in a warm area for at least 30 minutes, until dough has more than doubled in size. Preheat oven to 400* F. Using a spatula, gently scrape dough onto a cookie sheet covered with parchment paper. Form dough either into a round or oval loaf in the center of the parchment paper. Bake for 40-50 minutes, until it’s golden brown and tapping the side creates a hollow sound. Allow to cool on a rack for 15 minutes before cutting it.