Quick Flaxseed and Chickpea Baguette

From The Wheat-Free Cook by Jacqueline Mallorca
20 minutes prep time Makes 1 baguette

Ingredients
1/2 c flaxmeal
1/2 c chickpea (garbanzo) flour
1/2 c brown rice flour
1/2 c tapioca starch
1 tsp xanthan gum
1 Tbsp baking powder
1/2 tsp fine sea salt
1/4 tsp anise seeds
1 Tbsp extra-virgin olive oil
1 tsp molasses
1 large egg
1 c water
1/2 tsp sesame seeds

Directions
1. Preheat oven to 400°. Line large baking sheet with parchment paper.
2. In food processor or large bowl, combine flaxmeal, chickpea flour, rice flour, tapioca starch, xanthan gum, baking powder, salt, and anise seeds. Process until well mixed, 10 seconds, or stir well. In separate bowl, combine olive oil, molasses, egg, and water. Stir to blend.
3. Add liquid ingredients to dry ingredients all at once. Process long enough to form a firm, sticky batter, about 20 seconds, or beat hard with a wooden spoon for 2 minutes.
4. Using rubber spatula, scoop out batter in large dollops and drop them, touching each other, in a diagonal line across baking sheet. Using spatula, form batter gently into a 14-inch long torpedo shape with humps. Do this as lightly as possible so as not to press air out of batter.
5. Sprinkle with sesame seeds. Bake until brown and crusty, about 25 minutes. Transfer loaf to wire rack and let cool.