Prepare an 8” x 4.5” bread pan with olive oil and sprinkle it with tapioca flour. Set aside.
In a 2 cup measuring cup, prepare the yeast by stirring 1 tablespoon of sugar into the warm water until dissolved. Add the yeast and stir. Allow it to sit for about 10 minutes to make sure that the yeast is activating.
In a small bowl, prepare the egg substitute by combining the chia seeds and water. Set aside until the mixture gels. Set aside.
Meanwhile, in a medium bowl, mix together the flours, tapioca starch, psyllium, baking powder, salt, and remaining 3 tablespoons of sugar.
In the bowl of a stand mixer, add the yeast mixture and egg substitute. Mix the wet ingredients together until they are combined and then add the dry ingredients. Beat on high for about three minutes until everything is well-mixed. You should have a thick batter when you are finished.
Pour the mixture into the bread pan and smooth the top. Place it in a warm spot to rise until it is about 50 percent larger, about 30 minutes.
Preheat the oven to 375 F. Bake the loaf for 30 – 35 minutes or until golden brown on top.
Remove the pan from the oven and allow it to cool on a rack for 5 minutes before turning the loaf out and allowing it to cool completely.