Oat & Flax Gluten-Free Bread

Gluten-free bread is… a struggle.

It’s expensive, usually packed with fillers, and somehow still manages to look and taste like a hockey puck. I can’t count how many times I’ve boughta loaf with high hopes, only to end up with something dry, dense, and vaguely cardboard-like.

So recently, I decided to try making my own. Here is the recipe!

Ingredients

• 1½ cups oat flour
• ½ cup ground flaxseed
• ½ cup arrowroot powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon honey or sugar (optional)
• 2 eggs
• 1 cup milk or water
• 2 tablespoons oil or melted butter
• 1 teaspoon vinegar or lemon juice

Instructions

1. Preheat the oven to 375°F (190°C) and grease a small loaf pan.
2. In a bowl, mix the ground flaxseed with ½ cup of the liquid. Let it sit for 5–10 minutes until it thickens into a gel.
3. Whisk in the eggs, remaining liquid, oil, vinegar, and honey (if using).
4. In a separate bowl combine the oat flour, arrowroot powder, baking soda, and salt.
5. Stir the dry ingredients into the wet mixture until you have a thick batter.
6. Let the batter rest for about 5 minutes so the oats can absorb moisture.
7. Pour into the loaf pan and bake for 35–45 minutes, until golden and set in the middle.
8. Let the bread cool before slicing so it holds together properly.

Notes: This makes a very versatile bread. Use it for avocado toast, make a pb&j, or serve warm with butter and flakey sea salt.

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