Gluten-Free Vegan Bread

In a medium bowl, combine the warmed Non-Dairy Milk (1 cup) with the Active Dry Yeast (2 tsp) and Granulated Sugar (2 tsp). Allow to proof until frothy (about 10 minutes).

Add the Water (1 cup), Coconut Oil (3 Tbsp), Apple Cider Vinegar (2 tsp), and White Chia Seeds (1/3 cup) into the yeast mix and whisk until well-combined. Allow to sit for another 2 minutes so the chia seeds expand.

In a large bowl, whisk together the Rice Flour (1 cup), Quinoa Flour (1 cup), Buckwheat Flour (4 Tbsp), Corn Starch (1/2 cup), Tapioca Starch (1/2 cup), Baking Powder (1 tsp), Baking Soda (1/2 tsp), and Salt (1/2 tsp).

Pour the yeast mixture into the bowl and stir with a wooden spoon until just combined.

Spoon the batter into a (20×10 cm) loaf pan. Using the back of a spoon smooth out the top and gently press down to ensure there are no gaps in the batter. Allow to rise until the loaf rise just to the top of the pan (approx. 30 to 45 minutes) in a warm, non-drafty area of your kitchen.

Preheat oven to 375 degrees F (190 degrees C)

Place the loaf in the oven on the middle rack and bake for 60 minutes.

Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled.