From time to time I eat store bought gluten free bread. Strangely enough, when I eat it too often, my tummy will ache and bloat.

This gluten-free bread is made with oats — soft and moist on the inside, crusty on the outside. It’s not dry or crumbly, slices well, and is perfect for toasting. It takes a minute or two for kneading and proves within 25 minutes. I used Sesame and Flax Seeds for a delicious nutty crunch.

This bread is made with gluten-free yeast. If you cannot find it, check on a different bread recipe which is made with baking powder, for example Soda Bread.

Optional ingredients to decorate your loaf before baking:

Flax seeds, Sesame Seeds, Poppy Seeds, Sunflower Seeds, Pumpkin Seeds, Hemp Seeds.
Coarse ground nuts such as Almonds, Hazelnuts, Walnuts, Pecans, Brazil, Pine nuts.

This is a simple and yet very satisfying bread recipe. Enjoy!

INGREDIENTS

• 350 g organic gluten free Oatmeal (medium sized flakes)
• 120 g organic Brown Rice Flour (or mix with white Rice Flour)
• 2 TBSP Dry Yeast Powder made from Buckwheat (optional)
• 1 TSP Barley Malt, gluten free
• 1 Package gluten free Yeast
• 1/2 TSP Salt
• 1 TSP Psyllium Powder
• 500 ml warm water
• Olive- or Sunflower oil for brushing
• optional: Sesame seeds and flax seed for garnish

Prepare a bread tin, size 3.5 inch x 8 inches (10 cm x 25 cm). Grease with any plant based oil of your choice. I use Sunflower Oil.
Mix the dry ingredients in a bowl.
Add the warm water and kneed with a spatula for about 1 minute.
Fill in the dough. Wet your fingers to smooth the surface.
Brush with oil.
Decorate with seeds.
Cover with a lid or plastic foil and prove at a a warm place for 30 minutes. The bread will rise for about 2 cm.

Preheat the oven to 200 degree C/390 degree F/ Top- and Bottom Heat

Bake for about 50-55 minutes.