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1
In a small bowl, combine the rice milk and cider vinegar and set aside.
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2
Combine the warm water, maple syrup, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook).
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3
Use a wooden spoon or whisk to mix well.
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4
Make sure the yeast is completely dissolved.
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5
Heat the rice milk mixture to 110 to 115F, add the canola oil, and then add to the yeast mixture, stirring well to combine.
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6
Whisk together the flour mix, buckwheat flour, cornmeal, xanthan gum, salt, baking soda, and caraway seeds.
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7
Add the flour mixture to the liquid mixture in two batches, mixing well on medium speed for about 1 minute, or until the dough is fully combined.
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8
Spray a 9 by 5-inch loaf pan liberally with baking spray, or grease with vegetable shortening or canola oil.
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9
Use a rubber spatula to turn the dough out onto a well-floured board (add a little cornmeal, too), flour your hands well, and pat the dough into a disk 7 inches in diameter and 1 1/2 inches thick.
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10
Flip, and then pat into a rectangle about 11 inches long and 1 1/2 inches thick.
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11
Roll up, starting from the longer edge, and seal the seam tightly, pressing down lightly to press out any trapped air pockets.
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12
Make sure the seam is on the bottom.
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13
Tuck both ends of the loaf under (against the seam), so the dough will fit in the loaf pan.
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14
Transfer to the loaf pan.
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15
Spray the top of loaf liberally with baking spray (or brush with 1 tablespoon melted vegetable shortening or canola oil).
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16
Cover with a folded clean dish towel or cloth napkin.
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17
Place the loaf pan in a dishpan and pour hot water to come two-thirds up the sides (or just fill your kitchen sink basin).
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18
Be sure to fold your cloth so its not dragging in the water.
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19
Let the loaf rise for 1 hour.
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20
I generally replace the hot water with new hot water after the first 30 minutes.
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21
Check it periodically to make sure its still quite warm.
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22
After the dough has risen for 1 hour and has about doubled in size, place the loaf in a cold oven.
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23
Set the temperature to 400F and bake for 20 minutes.
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24
Reduce the temperature to 325F and bake for 35 minutes longer, or until the loaf is deeply browned on top.
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25
Transfer to a cooling rack, turn out of the pan, and let cool for at least 15 minutes before slicing.
