Safe Bread, nutty

Trying my first modification of this bread recipe today to have nourishment to bring to the Gnome Dome in Doe Bay. Folding in seeds and nuts.

Ingredients
1 1/2 cups potato starch
1 cup brown rice flour
1 cup besan (chickpea flour) OR maize flour (corn flour, not corn starch!)
1/2 cup tapioca starch (arrowroot)
1 teaspoon salt
2 tablespoons baking powder
1 1/4 teaspoons baking soda
2 teaspoons xantham gum (optional, but it really does help reduce crumbling in the final product)

2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cidar vinegar
water, extra, as needed

Optional:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds
LSA meal

Method
1. Preheat oven to 210degC (400degF).
2. Sift together the flours, starch, salt, gum, baking soda, and baking powder. Stir with a whisk until well combined. (Most important step – make sure everything is sifted and well combined!).
3. Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
4. Quickly add wet ingredients to dry (so the oil stays evenly dispersed), stirring together with a big spoon. Add more water as required, until you get a very thick, evenly mixed batter. Do not overmix. (If you use maize flour instead of besan, you will require more water, and it will take a bit longer to combine).
5. Fold in some seeds/extras. I usually toss in about 2-5 tablespoons of pepitas, LSA, and sesame seeds. (Flax meal seems to impede rising, so avoid adding that. For rye-style bread, try adding caraway seeds.)
6. Pour mix into oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray with oil.
7. Cover bread pan with foil, and bake in a preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
8. Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it.