Line a rectangle bread tin with baking paper and set aside.

Add sugar and yeast to ½ cup warm water, give a little stir, and set aside for ten or minutes until the yeast blooms and froths.

Meanwhile, sift the buckwheat and sorghum flour, tapioca starch, baking powder, spices and salt into a large mixing bowl. Add chia seeds and sultanas. Mix to combine.

In a blender, whiz the remaining 1½ cups + 2 tablespoons warm water with the psyllium husks for 15 seconds. Make a well in the centre of the dry ingredients, pour in psyllium husk mixture, coconut oil and yeast mixture.

Use a spatula to fold the mixture together in what I call a ‘batter-dough’!

Pour batter-dough into bread tin. Place a layer of cling wrap snuggly over the surface. Place bread tin in a warm spot and let rise for around an hour. This may take longer in colder weather. If room temperature is too cool, try my bread rising hack: warm a heat pack up and wrap in a towel, then sit bread tin on top. The trick is to keep a constant temperature – not too hot – otherwise the bread will rise too fast and collapse in the oven.

After an hour, remove cling wrap and place bread tin in a hot oven. Bake (force fan) at 180˚C for 35-40 minutes.

Once cooked, remove from bread tin and let cool before slicing with a serrated knife.