Gluten Free Quick Bread

I modified this bread to make it gluten free and it turned out great!

IMG_8385 IMG_8390

  • 1 cup rolled oats, processed into flour using a food processor
  • 1 cup Bob’s Red Mill all purpose gluten free flour
  • 3/4 tsp xanthum gum
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 Tbsp honey
  • 1 Tbsp vegetable oil
  • 1 cup unsweetened original almond milk (or milk of your choice)
  • optional:  rosemary or seeds or herbs whatever for topping

Preheat oven to 450 degrees.

Mix the dry ingredients together in a medium mixing bowl.  In a separate smaller bowl, whisk honey and oil together until well dissolved, then whisk in milk.  Pour wet ingredients into dry ones and stir until well incorporated.

Prepare a loaf pan with a rectangle of parchment paper on the bottom and greased sides.

Bake approximately 30 minutes.  When done, cool briefly in pan.  Then, remove from pan by tapping upside down (use a knife to “cut” the edges if needed).  Cool on wire rack, allowing to cool adequately before slicing.   (Note: We live at high elevation, not sure if it will work differently at a lower elevation.)


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