A glutenfree version of traditional Laganes-bread

This traditional bread from Cyprus is usually made the day before Lent. So I'm actually a bit late on making it, but my kid picked from my bread bible: 100 great breads. And who am I to object?
This bread traditionally is also made as a flat bread, but I felt it would make a nice 'boule' as well (and it is easier to slice and freeze as seperate breadslices for the kids). So if I've broken with ancient traditions, I'm sorry but convenience won the battle from tradition.
Cypriots use mastika in this bread, but pulverized fennel seeds are a good replacement according to Paul Hollywood.

Here's how I made it, based on Paul's version.

Ingredients: 

• 1 teaspoon of mastika or pulverized fennel seeds.
• 500 grams (1 lb 2 oz) of glutenfree bread flour 
• 1 teaspoon of bakers salt
• 30 grams (1,125 oz) of yeast
• 1 teaspoon of fiber husk
• 1 teaspoon of xanthan gum
• 60 ml  (2.25 fl oz) of olive oil
• 350 ml (12 fl oz) lukewarm water (the original recipe said 300 ml (10 fl oz), but glutenfree bread always needs more water)
• 50 grams (1.75 oz) of sesameseeds
• 20 grams (0.75 oz) of poppy seed (this is my addition, it wasn't on the original recipe)
• 1 tablespoon of caraway seed
• 1.5 tablespoon of cumin seeds

Instructions: 

1. Grind the mastika or fennel seeds until pulverized. Put flour, salt, yeast, olive oil, xantan gum, fiber husk, and water in a bowl and mix for 3 minutes. Add the mastika or fennel seeds and kneed till you have a firm dough. Let it rest in the bowl for an hour. I did this in the oven on 35 degrees centigrade (95 degrees Fahrenheit). 
2. Put the sesameseeds, poppy seeds, caraway seeds and cumin seeds in a bowl and pour warm water on it till all seeds are covered. Leave it for 20 minutes. The seeds will swell and release their aroma. 
3. Put a sheet of baking paper on a baking tray. Make a ball from the bread and flatten it slightly. Roll this through the seeds till the bread is fully covered. Let it rise in the warm oven for another hour. 
4. Take the bowl out of the oven. Preheat the oven on 220 degrees centigrade (425 degrees Fahrenheit), puncture holes in the top of the bread with your fingers and put it into the hot oven for 25 minutes till its golden and smelling wonderful. Let it rest on a wire rack and let it cool. 

Enjoy!