31/3 cups oats flour
2 x 8g packets of rapid rising yeast
1½ cups warm water¼ cup olive oil
¼ cup + 2 tablespoons honey (I used maple syrup) *
½ cup tapioca flour (corn starch)
½ cup rice flour (I used brown rice flour)
2 teaspoons xanthan gum
1 teaspoon salt
¼ teaspoon cinnamon
If using whole oats – as I could not get oats flour, use 4 cups of gluten-free oats and blend it in a food processor until fine and it resembles flour.
While blending the oats, combine yeast and water and set aside for a few minutes to slightly froth.
Add oil, maple syrup, tapioca and rice flour, xanthan gum, and oats and beat until combined.
Add the salt, cinnamon, and eggs. Add eggs one at a time and beat till blended and then add the next egg till done.
I used my Kenwood mixer with the K-hook and it worked well.
Once all eggs added, beat a few minutes extra until fluffy.
Scrape down the sides and spoon dough into a well-greased 10-inch loaf pan and allow to rise for ±45 minutes or double in volume.
See Gluten Free Vegan Cake Pan Release Mixture. I used this before when baking a cake and tried it again today, and it’s perfect. I will never bake and not use this mixture. It’s awesome.
Below is 1 (9×5-inch) pan and as you can see it’s pretty full and still had to sit for 45 minutes to rise, so I divide it into 2 pans (9×5) inch pans. **
Preheat the oven to 350ºF.
Sprinkle the top of the risen loaf with some more oats and press slightly down into the dough, and cut 2 or 3 slits with a serrated knife in the top.
Bake for ±45 minutes till done and a tester inserted in the center comes out clean.
Allow to cool before cutting.
* I will use less syrup as it has a sweet taste, and I prefer it not so sweet.
** I will only use one pan but guess it should be more than a 10-inch pan as I tried one 9×5-inch (picture above) and it was basically full to start with, thus divided it into 2 pans. As you can see it’s not a very large (high) slice, but when using one larger pan it will be perfect.
Recipe credit: yammiesglutenfreedom
Slightly tweaked, prepared, tried and tested by: Esme Slabs
Please check out, join, comment, participate and follow
The Recipe Hunter (Cook & Enjoy) on