Grease and line a 9x5-inch loaf pan with parchment paper. Measure and prep all ingredients.
In a medium bowl, whisk together warm water, warm coconut milk, yeast and sugar. Allow to sit for 5 minutes to proof and become foamy.
While the yeast is proofing, sift together the gluten-free flour blend, seeds and salt together in a separate bowl.
Stir the yeast mixture into the dry ingredients slowly. When the flour is completely incorporated, mix for 2 minutes.
Mix in olive oil and honey. Transfer the dough into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the top of the dough with the sunflower and flax seeds. Cover with a damp cloth and let rise for about an hour or until the dough has risen to the top of the pan. Preheat the oven to 375°F and bake the bread on the middle rack for 45-50 minutes.
Remove bread from the oven and place it on a cooling rack. Let cool for 10 minutes before removing the bread from the pan. Cool for about an hour before cutting. Slice and serve. Enjoy!
- It is important to let the bread cool for an hour. It will be too gummy if cut too soon.
- To make oat flour, place one cup of gluten-free oats in a blender or a food processor and blend for a couple of minutes until it reaches a flour-like consistency.