I found this recipe on the YammeisGlutenFreedom blog and decided to give it a try. Best decision ever! This bread is one of the best gluten-free breads I have ever had, and any bread lover, gluten-free or not, would love this bread, guaranteed! It is moist, nutty and delicious. I like my bread to be well structured, and this one holds up beautifully both in texture and flavor. It is also super easy to make, because it's a single rise - which means you just dump it in a loaf pan and let it rise before baking it in the oven. No kneading necessary. I make it using my stand mixer, but you can also make this by hand.
I slightly adapted the original recipe that calls for additional 2tbs of honey and just 1/2tsp salt.
3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white, sweet white or brown rice flour)
2 tsp xanthan gum
1 1/2 tsp salt
1/4 tsp cinnamon
1. If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them).
2. Meanwhile combine the yeast and water in a bowl of a stand mixer and let sit for a few minutes.
3. Add the oil, honey, starch, rice flour, xanthan gum, and oat flour, and beat (with a paddle attachment) until combined and a dough is formed.
4. Add the salt, cinnamon, and eggs. Beat for a couple minutes until the dough is fluffy.
5. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF.
6. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife.
7. Bake for about 45 minutes. Allow to cool before cutting.