Easy Buckwheat Loaf Bread (Gluten-Free, Vegan)

Prepare Chia Gel: In a medium bowl, combine chia seeds with ¼ cup of warm water. Set aside for 10 minutes until gelatinous.
2 tablespoon chia seeds
Prepare Loaf Pan: Line a loaf pan with parchment paper or lightly grease it.
Mix Dry Ingredients: In a large bowl, whisk together buckwheat flour, gluten-free all-purpose flour, yeast, xanthan gum, baking powder, baking soda, sugar, and salt. Mix until well combined.
2 cups buckwheat flour*, 1 cup gluten-free all-purpose flour, 8 grams instant quick-rise yeast, 1 ½ teaspoon xanthan gum **, 2 teaspoon baking powder, 1 teaspoon baking soda, 2 tablespoon sugar, 1 teaspoon salt
Combine Wet Ingredients: To the chia gel, add apple cider vinegar, 1 ¾ cups of warm water, and oil.
1 tablespoon apple cider vinegar, 1 ¾ cups water, 2 tablespoon olive oil
Make the Dough: Pour the wet ingredients into the dry ingredients and mix until combined. The dough will be sticky (see post for photo and tips on the dough consistency).
First Rise: Cover and let rise in a warm spot until doubled, which should take about 1 hour.
Second Rise: Transfer dough to the prepared pan and let rise for another 30 minutes.
Bake: Preheat the oven to 400°F (200°C). Bake for 15 minutes then reduce the heat to 375 °F and bake for an additional 30-35 minutes, or until a toothpick comes out clean.
Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.