Lightly grease a 9 x 5 loaf pan.
If using flax eggs in place of eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Mix well and set aside. (Skip this step if using eggs.)
In a small bowl combine warm water and honey or maple syrup. Sprinkle yeast on top and stir gently. Set aside for 5 to 10 minutes, until it begins to foam.
In a large mixing bowl, combine quinoa flour, tapioca starch, corn starch, milk powder, xanthan gum and sea salt.
In a separate bowl combine yeast mixture, beaten eggs and oil. Add wet mixture to the dry ingredients and beat for 3 minutes at medium speed.
Transfer to the prepared pan and use a spoon dipped in cold water to smooth the top. If desired, sprinkle with sesame seeds.
Cover with a damp cloth and allow to rise for 1 hour.
Place a small pan on the bottom rack of your oven. Preheat oven to 350 degrees.
Add 1 cup of water to the pan in the bottom of your oven and then place the loaf in the oven on the middle rack.
Bake for 40 to 45 minutes. Allow to cool in the pan for 5 minutes and then turn out into a wire cooling rack. Best stored in the refrigerator.