Finally a GF bread that tastes good! After months of testing, this recipe has replaced all bread in our household. Makes great sandwiches. The pumpkin and flax meal help to give the bread a look and texture that is closer to whole grain bread.

Ingredients

16 serv.

gluten-free oats↗1⁄2 cup
rice bran↗2 tablespoons
hot water1 cup
eggs↗2
coconut oil↗2 tablespoons
melted
maple syrup or honey↗2 tablespoons
apple cider vinegar↗2 teaspoons
pumpkin puree↗1⁄2 cup
gluten-free flour↗1 1⁄2 cups
Bob's
flax seed meal↗1⁄2 cup
xanthan gum1 tablespoon
sea salt↗1 teaspoon
yeast2 teaspoons

Step-by-step instructions

1
In stand mixer add eggs and beat for a minute, then add all the rest of the liquid ingredients and beat for another minute. Add oat mixture and dry ingredients and blend for 3 to 4 minutes. Pour into greased breadpan and let rest in warm area for 1 hour. Most of the rising takes place during baking -- don't think it's not ready! Bake for one hour at 350. It may be a little less for some ovens, but usually it's best to bake a little longer than it looks like it needs. The flax will make the top appear a little darker.

Source: food.com

Original recipe ↗

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