1. Preheat the oven to 350 degrees F and generously dust your work surface with brown rice flour.

2. In a large mixing bowl, combine the olive oil, honey, water, and yeast. In a separate bowl, combine the teff and brown rice flours, salt, xanthan gum, yam, cranberries, currants, orange peel, almonds and lemon zest.

3. As soon as the yeast is active (it will take 3 to 5 minutes), gradually incorporate the dry ingredients into the wet ingredients. This can be done by hand or with an electric mixer on low speed. Be sure not to overmix. As soon as the dough forms, remove it from the bowl and gently knead it for 3 or 4 turns on your floured work surface. Shape it into a 10-inch-long bâtarde. Transfer the loaf to a baking sheet, and bake for about 1 hour and 10 minutes, or until golden and firm to the touch. When the bread is cool, dust it liberally with sifted powdered evaporated cane juice.