3/4 Sourdough starter (recipe here: http://kaletothequeen.weebly.com/3/post/2012/08/gluten-free-sourdough-starter.html )
1 cup rice flour
1 cup quinoa flour
2/3 cup buckwheat flour
3/4 cup warm water
2 Tbls olive oil
1 Tbls date paste (or whatever sweetener you like: agave, honey, maple syrup)
Soak all ingredients over night in a tall bowl. It should rise quite a bit. The next day, kneed for 10 minutes and incorporate in 1 tsp salt. (I don't put the salt in when it soaks because it inhibits the fermentation process). Form into a round loaf and place on a baking sheet. Use a knife to slash an X on the top of the loaf. Let rise for 45 minutes. Since it uses mostly gluten free flours, it only needs this one short rising period.
Bake 350 degrees for one hour.
It is delicious with sauerkraut or dipped in olive oil and garlic.
For soaking instructions and benefits, go here: http://kaletothequeen.weebly.com/3/post/2012/07/soaking-dough.html