Gluten Free Oat Bread
This gluten free oat bread is easy to make, delicious, and packed with nutritious oats. Perfect for sandwiches or toast, it's a versatile addition to any meal.
Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- Whisk
- Spatula
- Oven
Ingredients
- 2 cups gluten-free rolled oats Certified gluten-free
- 1 cup gluten-free oat flour Can be made by grinding oats
- 1/2 cup tapioca flour
- 1/2 cup almond flour For added texture and flavor
- 2 tsp baking powder Aluminum-free
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp apple cider vinegar Helps with texture
- 1 1/2 cups water Warm
- 2 tbsp honey Or maple syrup
- 2 tbsp olive oil Or melted coconut oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with olive oil or line with parchment paper.
- In a large bowl, combine the gluten-free rolled oats, gluten-free oat flour, tapioca flour, almond flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of the leavening agents.
- In a separate bowl, whisk together the water, apple cider vinegar, honey, and olive oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to allow the oats to absorb some of the liquid.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Notes
Chef's Tips:
• For a denser loaf, reduce the water by 1/4 cup.
• Avoid overmixing the batter to prevent a tough texture.
• Serve toasted with your favorite spread for a delicious breakfast or snack.
Food Safety:
• Ensure all ingredients are fresh and within their expiration dates.
• Store bread in an airtight container to prevent mold growth.