GF/DF, Yeast-Free
Brown Bread Loaf

To get started:

• ¼ cup gluten-free oats

• 1 cup of warm water

Dry Ingredients:

• 2 ¼ cups gluten-free 1-to-1 flour blend

• ¼ cup buckwheat flour

• 1 Tbsp baking powder

• 1 tsp baking soda

• ¼ tsp salt

Wet Ingredients:

• 3 eggs

• 1 cup gluten-free oat milk (You can easily make your own. Click on this link to learn how.)

• ¼ cup molasses

• 1 ½ Tbsp apple cider vinegar

• 3 Tbsp olive oil

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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a loaf pan with a little olive oil or vegan margarine.
 

Soak the oats in the warm water.
 

While the oats are soaking, mix the dry ingredients in a large bowl.
 

Drain the oats. Press as much liquid out of them as possible. Set aside.
 

In another bowl, beat the eggs lightly with a whisk or fork. Add the oat milk and beat again. Mix in the molasses until it is well combined. Add the apple cider vinegar and mix again. Add the olive oil and mix well.
 

Finally, add the wet oats to the wet ingredients and mix in well with the whisk or fork.

Pour the wet ingredients into the dry ingredients. Stir until just combined, but make sure that there are no dry ingredients hiding at the bottom of the bowl.
 

Spoon the batter evenly into the prepared bread pan. Bake for 35 minutes.
 

Take out of the oven and test with a long toothpick or cake tester. If the tester comes out clean then the loaf is done. If the tester comes out gooey, bake for an additional 5 minutes, then test again.
 

When the loaf is done, cool in the pan for 10-15 minutes. Turn the loaf out onto a cooling rack and let it cool completely before slicing.
 

Store the loaf in the fridge (if you’ll be using it all within a week). Otherwise, store the sliced loaf in the freezer.
 

It helps to use wax paper or parchment paper pieces between the slices. This will prevent the slices from sticking to each other and make it easier to access the slices one at a time.