Whisk the gluten-free flour, salt, sugar, and baking powder thoroughly in a bowl.

Mix the psyllium and oat milk in the bowl of a stand mixer, then let stand for at least 2 minutes.

Add the active yeast and stir until dissolved.

Add the beaten eggs and softened dairy-free butter.

Using the paddle attachment, mix the dough on medium-high speed for about 5 minutes, or until smooth and uniform.

Occasionally scrape down the sides and bottom of the bowl with a rubber spatula to make sure all the flour is fully incorporated.

Cover the dough with plastic wrap.

Let the dough rise at room temperature for at least 1 hour 30 minutes.

Deflate the dough with a rubber spatula.

Transfer it to a loaf pan lined with parchment paper.

Smooth the top with the spatula.

Cover with plastic wrap and let rise in a warm place for at least 30 minutes, or until doubled in size.

Bake in a preheated 175 °C oven for 27-29 minutes, or until the crust is golden brown.

Let the bread cool slightly before removing it from the loaf pan.

Remove the bread from the pan.

Let cool on a wire rack before slicing.