Honey Oat Loaf {gluten-free & dairy-free}

Gluten-free bread. It’s definitely not my favorite thing in the world. I had just gotten started into the world of homemade bread-baking when I was

advised by my doctor to cut out gluten. I could see the inflammation and the bloatedness in my face. Now, of course, there are arguments as to whether

it is actually gluten that is to blame or the pesticide, but regardless … I am currently gluten-free.

As soon as that happened, I immediately looked for a substitute. I wanted to use oat flour with either honey or maple syrup as the sweetener. And this

one fit the bill exactly! I can take no credit for this beautiful recipe by Wife Mama Foodie, and my hubby – who was enjoying homemade bread loaves

prior to my diagnosis – thoroughly enjoyed this bread. He is now gluten-free as well, and this honey oat loaf is a wonderful breakfast alternative.

RECIPE (from Wife Mama Foodie):

1.5 cups warm plant milk (I used oat)

1/4 cup honey

1 package or 2.25 tsp of dry active yeast

2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca flour

1 cup oat flour

2 tsp baking powder

2 tsp xanthan gum

1 tsp salt

2 eggs, room temperature

1/4 cup olive oil


Combine the warm milk, honey and yeast in a bowl. Stir and let it sit for 10 minutes.

In a large mixing bowl, combine the dry ingredients with a whisk. Add in eggs and oil.

Add the yeast mixture. You can either mix everything by hand or in a stand mixer. The dough will be incredibly wet and paste-like.

Cover the bowl with plastic wrap and/or damp towel. Let rise until it has doubled in size, about 1 hour.

Pour mixture into a greased loaf pan. Flatten the top with a spatula. Sprinkle oats on top.

Cover the pan with a damp towel and let rise again until it has risen to the top of the loaf pan, about 45 minutes.

Preheat oven to 350F. Bake for 45-60 minutes until the top is golden brown.

After it has cooled slightly, remove the bread from the loaf pan and continue cooling on a wire rack.

Consume while fresh.

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