Honey, Nuts and Oats Gluten-Free Sandwich Bread

Name: Honey, Nuts and Oats Gluten-Free Sandwich Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 160 grams (1 cup plus 2 tablespoons) cornstarch; 90 grams (1/2 cup) potato starch; 80 grams (1/2 cup) rice flour; 70 grams (1/2 cup) gluten-free oat flour; 53 grams (1/2 cup) golden flaxseed meal; 27 grams (1/4 cup) raw organic rice protein powder, such as Growing Naturals; 18 grams (2 tablespoons) psyllium husk powder; 10 grams (2 teaspoons) baking powder; 9 grams (1 1/2 teaspoons) salt; 3 grams (1 teaspoon) xanthan gum; One 8.75-gram package active dry yeast, such as Hodgson Mill; 500 milligrams vitamin C powder (about 1/8 teaspoon); 1 3/4 cups lukewarm water; 2 large eggs, at room temperature; 2 tablespoons honey, plus more for brushing; 2 tablespoons unsalted butter, melted; 1/2 cup chopped pecans; Gluten-free oat bran, for dusting; Gluten-free old-fashioned rolled oats, for sprinkling

Servings: persons

160 grams (1 cup plus 2 tablespoons) cornstarch
90 grams (1/2 cup) potato starch
80 grams (1/2 cup) rice flour
70 grams (1/2 cup) gluten-free oat flour
53 grams (1/2 cup) golden flaxseed meal
27 grams (1/4 cup) raw organic rice protein powder, such as Growing Naturals
18 grams (2 tablespoons) psyllium husk powder
10 grams (2 teaspoons) baking powder
9 grams (1 1/2 teaspoons) salt
3 grams (1 teaspoon) xanthan gum
One 8.75-gram package active dry yeast, such as Hodgson Mill
500 milligrams vitamin C powder (about 1/8 teaspoon)
1 3/4 cups lukewarm water
2 large eggs, at room temperature
2 tablespoons honey, plus more for brushing
2 tablespoons unsalted butter, melted
1/2 cup chopped pecans
Gluten-free oat bran, for dusting
Gluten-free old-fashioned rolled oats, for sprinkling

1
In the bowl of a standing electric mixer fitted with the whisk, mix the cornstarch with the potato starch, rice flour, oat flour, flaxseed meal, rice protein powder, psyllium husk powder, baking powder, salt, xanthan gum, yeast and vitamin C powder.
2
Fit the mixer with the paddle attachment, and with the machine at low speed mix in the water, eggs, honey, melted butter and pecans until combined.
3
Increase the speed to medium and beat the dough until elastic and smooth, about 3 minutes.
4
Butter a 10-by-5-inch loaf pan and coat the sides with oat bran.
5
Transfer the dough to the loaf pan and using an offset spatula, smooth the top.
6
Cover loosely with plastic wrap and let stand at room temperature until the dough domes over the edge of the pan, about 1 1/2 hours.
7
Place a pizza stone on the middle rack of the oven and preheat to 425 degrees .
8
Bake the loaf on the stone for 15 minutes, then reduce the heat to 350 degrees and bake for 30 minutes longer.
9
Remove the loaf from the pan and set it directly on the pizza stone.
10
Bake for 20 to 25 minutes longer, until the loaf is golden and a thermometer inserted in the center of the loaf registers 208 degrees .
11
Remove the bread from the oven, brush generously with honey and sprinkle with oats.
12
Let the bread cool completely on a wire rack before slicing.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 160 grams (1 cup plus 2 tablespoons) cornstarch, 90 grams (1/2 cup) potato starch, 80 grams (1/2 cup) rice flour, 70 grams (1/2 cup) gluten-free oat flour, and more.

Yes, Honey, Nuts and Oats Gluten-Free Sandwich Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!