• Before you start, note that this is NOT a fluffy white gluten-free bread recipe. The texture is rich and dense, with a thick crust like artisan bread. The crumb has a strong buckwheat earthy flavor.
• In a small mixing bowl, stir psyllium husk and lukewarm water. Set aside until a thick gel forms.
• In another small bowl, add dried yeast, sugar, and 1/4 cup of water. Set aside until the yeast blooms.
• In a large mixing bowl, add all the dry ingredients: buckwheat flour, brown rice flour, tapioca flour, salt, and baking soda. Whisk to combine evenly.
• Add the 3/4 cup water, apple cider vinegar, activated yeast, and psyllium get.
• Start stirring with a spoon - or use the dough hook of a stand mixer - then knead by hand to incorporate all ingredients together. If too sticky, sprinkle some extra tapioca flour. Don't over-knead, just bring the ingredients together. It's ok if the dough is slightly sticky too.
• Transfer the dough to the prepared loaf pan. Seal the pan with plastic wrap and add a warm towel on top. I wet a kitchen towel and microwave it for 1 minute, so it gets very hot. Set the bread aside until it almost doubles in size which takes about 2-3 hours.
• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with olive oil. Set aside.
• Remove the towel and plastic wrap. Use a sharp knife to draw some crosses on top of the bread.
• Bake in the center rack of the oven for 30 minutes or until a pick inserted in the center of the bread comes out clean.
• Cool down on a wire rack for a few hours before slicing.
• Serve as breakfast bread with peanut butter, jam, or as sandwich bread.

Storage

• Store wrapped in a clean kitchen towel at room temperature for up to 1 week or freeze slices for up to 1 month, and thaw the day before at room temperature.