Step 1

Grease a 9″x4″ nonstick metal loaf pan with oil and preheat the oven to 350F. Arrange the oven rack to the middle position.

Step 2

In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), buckwheat flour, psyllium husk, baking powder, salt, instant yeast, and sugar together.

Step 3

Add the vegetable oil, apple cider vinegar, warm water, and mix well until combined. Add the beaten eggs and mix for another minute until you get a dough that resembles thick cake batter (the dough will be sticky and wet, but that’s perfectly fine).

Step 4

Transfer the dough to the prepared loaf pan and smooth out the top with a wet spatula.

Step 5

Cover the pan with a kitchen towel and let it rise for the next 30 minutes in a warm, draft-free place until it has roughly doubled in size.

Step 6

Bake for 40 to 50 minutes until the bread is dark brown on top and sounds hollow when tapped.

Step 7

Let the loaf cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack.

Step 8

Use a serrated knife to slice once the bread is totally cool and enjoy!