I have a very dear friend who is gluten free and I told myself when I started writing this blog that I wouldn't neglect those poor souls who can't enjoy the same delightful treats as the rest of us. Well, I've been neglecting them and I'm so so sorry. Hopefully this recipe can make up for that!
I love bread. Especially warm bread straight out of the oven. A lot of my experiences with gluten free recipes is that they turn out very dry or chalky or crumbly or super dense. This is not the case with this bread. I ate about a third of this myself within an hour of it coming out of the oven, lathered with butter, and I couldn't get enough! It's so fluffy and has a little sweetness from the honey. This also makes a great sandwich bread too! You know what's also pretty awesome about this recipe? It's a quick one. There's no yeast in this bread so there's no time spent waiting for it to rise, and it takes about an hour to make start to finish!
Servings: 8-12
Prep Time: 10 min
Total Time: 55 min
INGREDIENTS:
2 1/3 cups gluten free flour (I used King Arthur's Measure for Measure Gluten Free Flour)
4 1/4 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1 cup rolled oats (plus a little extra for the top of the loaf)
1/4 cup coconut oil, melted
1 cup plain Greek yogurt
1 egg
1/3 cup honey
3/4 cup milk (I used almond milk, but regular milk will work just fine too!)
DIRECTIONS:
Preheat oven to 350 degrees F and line a loaf pan with parchment paper. Lightly spray the pan (with the parchment paper in it) with cooking oil.
In a large bowl, sift the flour to get out all the lumps. Add the baking powder, baking soda, and salt and mix it all together.
In a separate bowl, combine the oats, melted coconut oil, yogurt, egg, and honey. Slowly pour in the milk and continue to mix until everything has combined.
Pour the wet incredients into the bowl with the dry ingredients and gently mix until everything has just barely come together. You don't want to over-mix because that could cause the bread to lose a lot of its fluffy texture. The mixture should be slightly thick.
Transfer your mixture to the prepared loaf pan and spread it out evenly. Sprinkle some more oats over the top of the bread.
Bake for 45-50 minutes until the top of the bread is a light golden brown. Inserting a toothpick in the center should come out clean once it has baked through.
Allow the bread to cool in the pan for a few minutes before transfering it to a cooling rack.
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