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–+ servings

Gluten Free Oat Bread

Mysty Pfeffer
4 from 1 vote
Print Recipe
Prep Time 8 hours 10 minutes
Cook Time 1 hour 10 minutes
Servings 16
Calories 74 kcal

Ingredients
  

  • 2 Cup Whole Oats Rinse twice, and cover with water to soak overnight
  • 1/2 Cup Half-n-half (coconut milk or buttermilk)
  • 1 tsp salt
  • 2 tsp Baking Powder
  • 1 tsp apple cider vinegar
  • 1/2 Cup Oat flakes
  • 1/2 Cup Arrowroot Flour
  • 1 tsp xanthan gum

Instructions
 

  • Preheat oven to 350 degrees.
    Once oats have soaked overnight, pour off the water, Add new water to cover the oats and measure 1 cup (oats and water together) in a high-powered blender (I like the Bullet) place the blended oats in a bowl and blend the 2nd cup of oats. Place it in the bowl. It should look like thick, creamy, oatmeal.
  • Add the arrowroot flour, salt, baking powder, xanthan gum and mix well.
  • Add the milk and eggs and vinegar and mix well.
  • Grease a loaf pan with olive oil, and place the batter in the loaf pan.
  • Sprinkle with the oat flakes and bake one hour or more until golden brown and toothpick comes out clean. I could have baked mine a little longer than an hour, maybe 10-15 minutes more. Remove to cool completely then enjoy!

Nutrition

Calories: 74kcalCarbohydrates: 13gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gCholesterol: 3mgSodium: 209mgPotassium: 55mgFiber: 2gSugar: 0.4gVitamin A: 27IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
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