193gramsgluten free oatsabout 2 cups plus 2 Tablespoons
175gramstapioca starchabout 1 ⅓ cup
1 ¼cupsalmond milk
1Tablespoonactive dry yeast
Prepare the oats
Preheat oven to 350 F. Spread oats on an ungreased cookie sheet.
Bake for 12 minutes or until light golden brown. Set aside to cool.
Prepare the batter
In a food processor, combine the toasted oats, tapioca starch and salt. Pulse for about 4 minutes until mixture results in flour.
Transfer flour mixture into the bowl of a stand mixer.
In a small saucepan, add the milk and vegetable oil. While stirring constantly, heat to a rolling boil.
Immediately pour mixture into the bowl with the flour and mix on medium speed until fully combined, about 30 seconds - 1 minute.
Let mixture sit for 20 minutes to cool.
Meanwhile, in a small bowl or measuring cup, combine the yeast, sugar and water. Stir to combine and let sit for 5 minutes to proof.
Into the cooled batter in the stand mixer bowl, add the honey and yeast mixture and mix just until combined, about 30 seconds. Scrape the bowl down.
Add the eggs and mix on low-medium speed for 1 minute.
Prepare a 10 x 4 inch baking pan by spraying with cooking spray and dusting with gluten free flour.
Using a rubber spatula, scrape batter down and scoop into prepared pan.
Let rise for 15-30 minutes, until batter hits the top of the rim.
Preheat oven to 350 F and bake for 50 - 55 minutes.
Remove from the oven and let the bread cool in the pan on a wire rack for 15 minutes.
Remove the bread from the pan and lay it on its side on the wire rack for 15 minutes to finish cooling. Flip to the other side to cool for another 15 minutes. Turn the bread upright for another 30 minutes of cooling time.
Slice and enjoy!
Make sure ingredients are room temperature.
Note: tapioca starch is also called tapioca flour - they are the same thing.
Use a food processor to grind oats into a flour - it will take about 4 minutes to completely grind.
After adding the boiling milk and oil to the flour and mixing, the batter will be very stiff.