1. Grease a 9 x 11 glass baking dish with extra virgin coconut oil.
2. Mix the brown teff flour, brown sweet rice flour, ground flax seeds, salt, and the active dry yeast together.
3. Add the whisked egg, olive oil, honey, and water.  Thoroughly mix together using whatever method you like best (spatula, hands, mixer, etc.).
4. Shape into a long baguette that fits diagonally into a 9 x 11 glass baking dish.  With a sharp knife, make one long shallow cut across the length or three shorter diagonal cuts across the width.
5. Let bread rise for one hour.
6. Bake at 350°F for about 40 minutes.
7. Let the bread sit in the baking dish for about 10 minutes prior to transferring it to a cooling rack.  Transfer very carefully!

Notes:

• If you use your hands to mix the dough, slather them with coconut oil prior to mixing.  The dough is very sticky.
• If you are using a baguette mold or pan that is not made out of glass, baking time may need to be adjusted.
• Wondering where I found my brown sweet rice flour?  I ground it myself from brown sweet rice.  Sweet rice has a higher starch content then regular brown rice.