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1
In a medium-large bowl, combine all of the dry ingredients, including the oat flour (reserve 1 tablespoon oat flour for topping) and the yeast.
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2
Stir gently to incorporate and set aside.
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3
Note: I use certified gluten-free oats that Ive ground to a fine flour using a food processor.
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4
If there is a concern about cross-contamination with wheat products, check the oats manufacturer to ensure theyre gluten-free.
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5
Set your breadmaker for a 1.5 pound loaf with a medium brown crust on the gluten-free cycle.
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6
Ive been told that a rapid-rise cycle will also work if gluten-free is not available, although I have never tried it.
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7
Add all of the wet ingredients directly to the breadmaker then add the dry ingredients on top of the wet.
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8
Start the machine.
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9
Just before the bake cycle begins, I prefer to remove the paddle from the bread.
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10
Try your best to smooth down the sticky batter once youve taken the paddle out.
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11
Finally, sprinkle the remaining tablespoon of oat flour on top of the bread and allow the bread maker to complete the bake cycle.
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12
Remove the bread when the bake cycle is complete and let rest at room temperature for 30 minutes before slicing.
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13
Store covered with a dish towel on the counter if using within a couple of days, otherwise keep it wrapped in plastic wrap in the refrigerator.
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14
It will also do well in the freezer for several weeks.
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15
Enjoy!
