Gluten-Free Honey Oat Bread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 0.25 cup honey 0.25 cup honey
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter
• 0.5 cup certified gluten-free rolled oats, plus extra for topping 0.5 cup certified gluten-free rolled oats, plus extra for topping

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure there are no clumps and the ingredients are evenly distributed, which should take about 1 minute.

2. 2

   In a separate medium bowl, combine the warm water, honey, room temperature eggs, and olive oil or melted butter. Whisk these wet ingredients together until well combined and the honey is fully dissolved into the mixture, about 2 minutes. The mixture should be smooth and slightly emulsified.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer with a paddle attachment, mix on low speed until just combined, then increase to medium speed and beat for about 3-4 minutes. The dough will be quite sticky and more like a thick batter than a traditional wheat dough; this is normal for gluten-free bread.

4. 4

   Gently fold in the 0.5 cup of certified gluten-free rolled oats into the dough until evenly distributed. Lightly grease a loaf pan or line it with parchment paper, then use a wet spatula or wet hands to transfer the sticky dough into the prepared pan, smoothing the top as much as possible. Sprinkle a few extra certified gluten-free rolled oats over the top for a rustic finish.

5. 5

   Preheat your oven to 375°F (190°C). Place the loaf pan on the center rack and bake for approximately 30-35 minutes, or until the crust is golden brown and a wooden skewer inserted into the center comes out clean. The bread should sound hollow when tapped on the bottom. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely, at least 1 hour, before slicing.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.