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