Gluten-Free Oat Flour Bread

I was curious to try this recipe that is based on my Almond Flour Bread but with oat flour, and was surprised at how delicious it turned out! Oat flour is milder in flavor and tastes more like a ‘regular’ bread. After I bake it, I let it cool down, I slice it and store it in a ziplock bag in the fridge or freezer. When ready to eat, I toast it to perfection. Let me tell you, when you start making your own bread, you most likely won’t buy bread from the store again… You’ll realize how easy it is to make good bread at home with ingredients that you keep in your pantry at all times. Also, keep in mind that when you make your own bread, you are avoiding all the additive and preservatives that are in store-bought bread. It’s a win-win situation. You can make a couple of loaves at a time and freeze them, making your life easier and healthier.

Ingredients:

3 cups gluten-free oat flour

1/2 cup psyllium husk

1/3 cup flaxseed meal

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups water

2 tablespoons olive oil

2 teaspoons apple cider vinegar

Topping:

Nigella seeds or sesame seeds or zaatar (up to you!)

Directions:

Heat oven to 375 F

Line a loaf pan with a parchment paper. Set aside.

Take a mixing bowl and add oat flour, psyllium husk, flaxseed meal, baking powder, baking soda, and salt. Mix and set aside.

In another bowl add water, olive oil, and apple cider vinegar. Mix with a whisk.

Pour the wet ingredients into the dry ingredients and mix well with your hands. Let it sit for about 20 minutes.

Pour the dough into a loaf pan. Sprinkle some nigella seeds or your favorite topping on top and bake for 30 minutes, then lower the heat to 350 F bake for another 45 minutes (total of 1 hour and 15 minutes).

Let it cool down completely before slicing.

You can slice it once it’s cooled and store in a ziplock bag in the freezer. Toast the bread when ready to eat.