Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.
Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.
Line a loaf pan (I recommend this one)with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 - 45 minutes until loaf has doubled in size.
Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 - 50 minutes until loaf is browned and sounds hollow when you tap on it.
Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.
* If you don't have a warm place in your house to rise the bread, turn your oven for 2 minutes, then turn off and place bread inside.** To toast your quinoa flour, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper and spread your quinoa flour onto the baking sheet in a thin layer. Bake for 1 - 2 hours, stirring every 30 minutes or so, until the flour has turned golden brown.FOR WEIGHT MEASUREMENTS (old version of recipe):
2½ teaspoons active dry yeast
1½ cups water, about 90 degrees
2 tablespoons honey
4.5 oz chickpea / garbanzo bean flour
4.5 oz toasted quinoa flour
3.5 oz sorghum flour
4.5 oz potato starch
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 large eggs, at room temperature
3 tablespoons almond oil (or other light flavored oil)