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1
Soak the chia seeds in the 1/2 cup water for at least 15 minutes.
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2
Preheat the oven to 425 degrees F. Lightly grease a sheet pan or line with parchment paper.
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3
In a large mixing bowl, combine the buckwheat flour, tapioca flour, arrowroot, flax meal, salt, and xanthan gum.
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4
In a separate large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the room temperature water.
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5
Add the maple syrup and olive oil.
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6
Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid.
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7
Mix together until you have achieved a soft dough.
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8
This will not take long.
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9
You can do this by hand with a strong arm and a sturdy spoon, or with your stand mixer and the paddle attachment pulsed on low speed.
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10
On a work surface generously dusted with brown rice flour, turn out the dough and gently form into a round boule shape.
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11
Place on the prepared sheet pan and score by cutting 3 curves stemming from one point, just like a beautiful tree branch might look.
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12
Place in the hot oven.
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13
Once the oven door is closed, decrease the temperature to 375 degrees F and bake for 1 hour.
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14
Decrease the temperature to 300 degrees F and bake for an additional 1 hour, until dark brown and crusty.
