Prepare an 8 x 4-inch (or similar size) loaf pan by greasing it with oil and flouring with brown rice flour.
In a medium mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar until the sugar is dissolved. Whisk in the packet of yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.
Once the yeast has bloomed, whisk in ground chia seeds and let the mixture gel for about 10 minutes.
Meanwhile, in a large bowl, whisk together brown rice flour, oat flour, potato starch, sorghum flour, and salt.
Add the wet ingredients to the center of the dry and stir together with a wooden spoon. The mixture will be slightly wet, like a thick sticky batter. Make sure to thoroughly mix in and break up any clumps of chia seeds (a whisk can be helpful).
Put the batter into your prepared loaf pan and cover it with a clean kitchen towel. Place it in a warm, draft-free area to proof for an hour.
Once batter has doubled in size, preheat the oven to 425 F (218 C). Once preheated, bake at 425 F (218 C) for 45 minutes, then turn the oven down to 375 F (190 C) for 30 minutes. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before cutting into it.
Store leftovers in a sealed container at room temperature for up to 3-4 days or in the refrigerator for up to 2 weeks. Bread can also be sliced and frozen for up to 1 month.
*Prep time includes rising. *Nutrition information is a rough estimate calculated with 1/2 tsp avocado oil for greasing pan. *Inspired by the Black Olive, Caraway, and Honey Yeast Bread from the lovely Cannelle et Vanille cookbook by Aran Goyoaga.