The technique is the best part. I think it'll be applicable to other flour combinations, which means that you may be able to convert your favorite GF bread and make it even better.
I am repeating the experiment and taking pictures for the tutorial/recipe.
Good news: Awesome bread. Healthy, too. Lots of whole grains and fiber.
Bad news: Takes at least seven hours.
Good news: The longest step is a sponge that takes 4 hours to overnight. It's essentially untimed, which means that you can just let it sit on the counter all day or overnight in the fridge, up to 24 hours. It's not finicky, but it is a long incubation. Then, add a few more ingredients, mix, quick-rise, bake for an hour, and cool.
More good news: Like all gluten-free breads, at least you don't have to knead it.
Recipe coming soon. Bwah-ha-ha-ha-ha.