Gluten-Free Honey Oat Nut Bread
Soft, mildly sweet, and gluten-free, this honey oat nut bread gets a protein boost from the oats and a health punch from the walnuts. Hearty and delicious, it's perfect for fresh sandwiches or for enjoying with a simple spread of butter and jam.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups warm water, (about 100-110 deg F)
- 1/2 cup gluten-free quick oats
- 3 tbs honey
- 1 tbs light olive oil
- 1 1/2 tsp active yeast
- 180 g tapioca starch ((same as tapioca flour))
- 170 g brown rice flour
- 50 g sorghum flour
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/4 cup walnuts, (chopped)
- 2 eggs, (room temperature)
- 1-2 tbs gluten-free rolled oats (for topping)
Instructions
- 1
Combine warm water, quick oats, light olive oil, honey, and active yeast in measuring cup or bowl. Stir well to mix and let sit for 10 minutes to let yeast bloom.
- 2
Combine tapioca starch, rice flour, sorghum flour, xanthan gum, salt, and chopped walnuts in large mixing bowl. Whisk together well.
- 3
Add yeast mixture and eggs to dry ingredients and beat with a mixer for about 1 minute, scraping down the sides of the bowl halfway.
- 4
Scoop bread batter into a parchment lined loaf pan and even out.
- 5
Top with rolled oats. Using a wet spoon, gently press the oats into the bread batter with the back of the spoon.
- 6
Place loaf pan in a warm, draft-free location to allow bread batter to rise, about 1 hour. Do not let bread rise more than 1/2" above the edge of the pan.
- 7
Preheat oven 350 deg F (180C).
- 8
Bake bread uncovered for 1 hour, or until instant-read thermometer inserted in middle of loaf reads at least 200 deg F (93C). Check at 45 minutes.
- 9
Let bread rest in pan for 5-10 minutes before using parchment paper to lift it out and place on a cooling rack. Let cool completely before slicing.