Gluten-Free Oat Bread

Contributed by Shira R

1 package active dry yeast (about 1 tbsp)
1 1/4 cups warm water
1/4 cup honey (85 grams)
2 eggs (egg-free version: 2 tbsp flax seeds blended with 6 tbsp warm water until frothy)
1/4 cup grapeseed or other vegetable oil
1 tsp cider vinegar
2 tsp sea salt
1 tbsp xanthan gum
1 cup (or 140 grams) tapioca flour/starch
1 1⁄2 cups (or 200 grams) gluten-free oat flour (Bob’s Red Mill makes it, as does Cream Hill Estates)
1⁄2 cup (or 40 grams) coconut, quinoa, brown rice, or other gluten-free flour

Place the yeast and honey in the bottom of the bowl. Cover with the warm water and whisk for 30 seconds to dissolve the yeast. Let the yeast foam and bubble for a few minute. Mix in wet ingredients first (eggs, oil, vinegar) and then add the flours, salt, and xanthan gum. Mix well. Add raisins if you like. Pour into a lightly oiled 9×5 loaf pan and smooth the top. Cover with a clean dishtowel and let rise for 1 1/2 to 2 hours. 15 minutes before it’s finished rising, preheat the oven to 375. Remove the dishtowel and bake until golden brown, about 40 to 45 minutes. Let it cool for a few minutes out of the oven in the pan before removing. Remove to a cooling rack and let cool 30 minutes before slicing.