Because it contains no wheat flour, this gluten-free loaf is not kneaded; it is mixed and baked in a pan. Gluten normally traps gas bubbles. Here, psyllium husk replaces it by forming a gel with water that traps bubbles in a similar way. The batter is too thick to handle like dough; it should look like a thick cake batter and be poured into the pan rather than shaped.
Thoroughly whisk the rice flour, buckwheat flour, starch, psyllium husk, yeast, and salt in a large bowl. Psyllium gels as soon as it touches water; if it is not evenly distributed while dry, it will remain in slippery clumps in the batter.
Add the warm water, olive oil, and apple cider vinegar and beat for 4 minutes with a spatula or a mixer fitted with a dough hook. This batter is not kneaded; kneading develops gluten, and there is no gluten to develop here. It should have the consistency of thick cake batter and fall slowly from a spoon.
Pour the mixture into a greased loaf pan lined with parchment paper and smooth the surface with a wet spatula. Tap the pan on the counter twice to release large air pockets. Cover and let rise; it is ready when the batter reaches about a finger’s width below the rim.
Brush the surface of the risen batter with water and sprinkle with sesame or flaxseeds, if desired. Do not score it with a razor; gluten-free batter will not open along a cut and may simply deflate.
Bake in an oven preheated to 200°C / 390°F for 50 minutes. Gluten-free bread takes longer to bake than wheat bread because it has a higher water content and takes longer to dry inside. It is done when a thermometer inserted into the center reads 98°C / 208°F, or when it sounds hollow when tapped underneath. Remove it from the pan immediately and cool on a wire rack.
Let the batter rise in the pan for 60 minutes and cool completely on a wire rack. These times are not included in the recipe duration. Gluten-free bread will be sticky and doughy inside if sliced while hot, so wait at least 2 hours before cutting.
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