Gluten Free multi-grain bread

A gluten free "multi-grain" bread marks my wife's first attempt at bread making (aside from dessert type breads), and I thought it was fairly good.

It is a soda-bread type recipe that uses Quinoa flour, Sorghum, Flax, and Rice Flours, and it is simple to make and bakes in a round 2-quart pyrex (oven safe) glass dish. It has some caraway seed (the seed that gives rye bread its flavor) plus sesame seeds and a bit of honey on top.

It's not "perfect", but maybe someone else will make it so. We'll work on this one some more I'm sure. I will soon place a picture of the final product on my main gluten free blog to give you an idea what it bakes up like. I will also post the recipe on my book site soon for anyone to try.