It always bugs me when a gluten free bread looks great but in order to make it you have to buy a special mix. So here is on with no expensive mix and not too many flours.
Rise 1 hour
In your first bowl
Mix your dry ingredients together(brown rice,buckwheat, cornstarch, flax, chia, and salt)
In your second bowl
Mix wet ingredients (egg, milk, water, oil, and honey)
Slowly combined your two bowls, it gets lumpy easily
warm oven to 200 then turn off (this is just so that your bread has somewhere warm to rise)
Grease your bread pan and lid and if you don't have a lid to your bread pan the take a piece of foil big enough to cover the top and leave a little room on top if it rises above the top of your pan.
Make sure you grease the side of your foil that is face down/ will come in contact with the bread.
If I use two bread pans to make two loafs they are pretty short. And if I put all the batter in one pan it over flows and burns on the bottom of my oven.
So I put some batter into a muffin tray to make 6 small muffins. They make a good snack and make it a little different because sometimes a little bit of variety goes a long way.
Let rise for a hour and a half
Cook 45-55 minutes
Remove from pan within 10 min of taking it out of the oven to prevent sweating.
Let cool and serve.
Once its all the way cooled wrap it up in foil or in a bread bag to keep it moist.
It usually keeps for about a week. It molds faster than store bought bread.
A note on bread pans:
Gluten Free bread is often temperamental and cooks much different the traditional gluten bread.
Place your oven rack on the lowest position possible.
If it is higher your bread cooks too fast on top and is raw in the middle.
I the darker metal bread loaf pans are much better.
I use USA Pan which have a lid included:
if you don't have a fancy bread pan be sure to cover the top of your pan with aluminum foil and grease it so the top of you loaf doesn't come off with it.