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1
Grease a standard, single loaf pan with butter and set aside.
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2
Grind the Oats and the Cashews finely in a blender and dump into a medium bowl.
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3
Add all the rest of the dry ingredients and mix well with a wisk or a fork.
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4
Set aside.
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5
Take a smaller bowl and dump in all the wet ingredients, except the water.
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6
Beat everything well.
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7
Grab a mixing bowl large enough to hold everything or a stand mixer and combine the dry ingredients with the wet ingredients and add the warm water.
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8
Beat well for 3 minutes, scrape the sides once during the mixing.
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9
Scrape dough into the bread pan and lightly oil the surface of the bread with olive oil.
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10
Press down into the bread pan, making sure the dough reaches all the corners evenly.
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11
Cover oiled bread with plastic wrap and let rise in a warm place for about 40 minutes or until it is one inch below the top of the bread pan.
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12
DO NOT LET IT RISE ABOVE THE BREAD PAN!.
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13
This will make it fall.
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14
Check it often if your kitchen is hot, to make sure it doesn't rise too high.
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15
20 minutes into the rising of the bread, preheat your oven to 375 degrees.
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16
When the bread has risen to within an inch of the top, place it in the oven and bake for 53 minutes.
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17
After the bread has been in the oven for 20 minutes, cover the top with foil to make sure it doesn't brown too much.
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18
Remove Bread from oven when done and turn it out of it's pan onto a rack.
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19
Turn bread on it's side to cool.
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20
(this helps it to not sink as much.)
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21
Cool and slice for sandwiches.
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22
I slice and freeze it 4 slices at a time, wrapped in plastic wrap and put into a freezer bag.
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23
When I need bread I just grab a pack of it out of the freezer, let it defrost for 40 min and voila, fresh, GF bread!
