This recipe is so easy to make and fairly quick considering it’s bread! I baked this loaf in my grandmother’s Pyrex bowl. You can bake anything in a vintage Pyrex as long as the bowl is from the 1920’s-1970’s. Newer Pyrex bowls suck and will shatter in an oven or even a microwave—I’ve had that happen to me before.
Anyway, back to gluten-free honey oat bread! This is my second loaf I’ve made and I’m hooked. Goodbye $10 namebrand GF bread. This recipe is quick, easy and the ingredients aren’t a mystery.
And it’s cheaper.
And it’s not frozen.
And…well, you get the idea.
I’m a fan of not using granulated sugar when I’m baking. Most of the time it can’t be helped, however for this bread recipe I used local honey and it’s delicious!
If you’re like me, and don’t have oat flour on hand, you can make your own oat flour by simply blending GF oats in a food processor.
Gluten-Free Honey Oat Bread
- 3 1/2 cups oat flour
- 2 TBSP yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil
- 1/3 cup honey
- 1/2 cup corn starch
- 1/2 cup rice flour
- 2 tsp xanthan gum
- 1 tsp salt
- 4 eggs
Preheat oven to 350F
Combine yeast and water and let sit.
Meanwhile, if you are using GF quick oats (like me) blend your oats in a food processor. In a large mixing bowl add oil, honey, starch, flour, xanthan gum, and oats—mix until combined.
Add salt, and eggs. Beat until combined. Then add water/yeast mixture and beat until fluffy.
Pour into a well greased 10" loaf pan, or pyrex oven safe mixing bowl. Allow to rise for 45 minutes, until dough has doubled in size.
Sprinkle top of risen loaf with oats and cut slits in the top with a serrated knife. Bake for 45 minutes.
Do you have a favorite bread recipe? Share it in the comments!