The bread recipe is easy, but what I baked is a bit derived. Here is the story. A company in Malibu, CA, Real Coconut Kitchen, supposedly makes a plantain flour bread; however, I couldn't order a sample on their website (for some reason), but I noted the ingredients on their sales page.

I googled for the ingredients list and found a similar recipe that only required a few ingredients to be changed for my dietary limitations and preferences.

The recipe that was similar is from a A Beautiful Mess website. The link to that recipe is https://abeautifulmess.com/easy-gluten-free-and-vegan-bread/#wprm-recipe-container-59872.

I have to say, my derived bread turned out so much better, then that site's photo of their bread

THESE ARE MY SUBSTITUTIONS:

LiveKuna brand organic green plantain flour for the gluten-free flour.

Azure Market Organic Pea Protein Powder for the buckwheat flour.

Black chia seeds for the White chia seeds

Maple Syrup instead of honey or agave

Omitted the xanthum gum

Used my milk of choice

THESE ARE MY PROCESS CHANGES:

I added the 1 cup warm water to the chia seeds first off, so the chia seeds would expand and get thick.

I then had to add more water when everything was added, due to above process change, but I kept the dough thick. I did not turn it into a batter.

I kneaded the dough quite a bit, in a bowl, with my hand. At least 6 minutes, but I didn't time it. I kneaded until I thought the dough held together. I think kneading is important.

It was a sticky dough that I could shape fairly well; it wasn't a batter.

I let it rise 60-70 minutes in my oven on the "proof setting." Just turning the oven light on may be enough though. I also added a small bowl of water so the environment would be moist.

I put the sticky oval in a bread pan and then in my preheated toaster oven. I baked it for close to the recipe's time, using the recipe's temperature. I tested it with a meat thermometer. I got close to 200F.

It is so good. Crisp crust. The bread doesn't crumble. It is dense and I usually toast it.

At some point, I will try these "gluten-free bread tips" to see if I can get a fluffier bread, but I am so excited to finally have some real bread that is actually delicious, I am in no hurry.

Here is the site for the tips for fluffier gluten-free bread:
https://www.moysglutenfreekitchen.com/post/tips-and-techniques-to-make-better-gluten-free-bread
By the way, I am a confident, health-leaning baker. Feel free to ask me any questions and good luck!