Step 1: Prepare the oat flour by adding the gluten-free oats to a high-speed blender and process until they resemble flour, leaving some larger pieces for texture.

Step 2: Activate the psyllium husk by warming the soy milk to 110ºF and combining it with the psyllium husk in a small bowl, mixing well and allowing it to thicken.

Step 3: Combine dry ingredients in a stand mixer, mixing the brown rice flour, oat flour, potato starch, tapioca starch, baking powder, and salt until well combined. Then add the instant yeast and stir again.

Step 4: Add wet ingredients by incorporating the psyllium gel, maple syrup, olive oil, and apple cider vinegar into the flour mixture, stirring on low speed until combined.

Step 5: Mix the dough by increasing the mixer speed to medium-low and mixing for five minutes until a cohesive dough forms.

Step 6: Rest the dough in the bowl for ten minutes.

Step 7: Knead the dough on a lightly floured surface until a smooth circle forms.

Step 8: Shape the dough into a rectangle the width of your bread pan, then roll it into a log, tucking the ends under.

Step 9: Place the shaped dough in a Pullman pan, cover, and let rise in a warm area for about one hour until it doubles in size.

Step 10: Preheat the oven with a pan of water on the bottom rack to create steam and set it to 400ºF.

Step 11: Bake the bread by placing it in the oven and reducing the temperature to 375ºF. Bake for 30 minutes with steam, then remove the steam pan and continue baking for another 20-30 minutes, until the internal temperature reaches 205ºF.

Step 12: Cool the bread completely before slicing, preferably letting it cool overnight to prevent gumminess.