This is perfect gluten and egg free bread for toasting and slathering butter and jam all over it.

author: adapted from Fork & Beans
serves: 10 slices

INGREDIENTS

Wet Ingredients:
2¼ tsp. dry active yeast
2 c. warm coconut milk
2 tsp. granulated sugar
5 Tbsp. ground chia seeds
3 Tbsp. vegetable oil
2 tsp. apple cider vinegar

Dry Ingredients
1/2 c. garbanzo bean flour
1/2 c. Sorghum flour
1 c. millet flour
½ c. arrowroot powder
½ c. tapioca starch
¼ c. buckwheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

INSTRUCTIONS
In a medium bowl combine 1 cup of the warmed nondairy milk with the yeast and sugar. Allow to proof until frothy (approx.10 minutes).
In a separate bowl mix remaining warm milk, oil, vinegar, and chia seeds allowing the chia seeds to absorb moisture for a few minutes. Whisk into yeast after it has proofed.
In a large bowl, whisk together the dry ingredients. Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Spoon the batter into a 8x4 (20x10 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. If it doubles before the allotted time, that's okay. Just proceed to baking it, no need to wait the total time.
Preheat oven to 350*F (190*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.

NOTES
*Do note that any changes made to the ingredients may alter the outcome of the bread.