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
Ingredients
- 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
Instructions
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Preheat oven to 350F
Combine yeast and water and let sit.
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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.
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Add salt, and eggs. Beat until combined. Then add water/yeast mixture and beat until fluffy.
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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.
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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!
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