Gluten-Free Oat and Flaxseed Bread

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. Stir gently to incorporate and set aside. Note: I use certified gluten-free oats that I’ve ground to a fine flour using a food processor. If there is a concern about cross-contamination with wheat products, check the oats’ manufacturer to ensure they’re gluten-free.

Set your breadmaker for a 1.5 pound loaf with a medium brown crust on the gluten-free cycle. I’ve been told that a rapid-rise cycle will also work if gluten-free is not available, although I have never tried it.

Add all of the wet ingredients directly to the breadmaker then add the dry ingredients on top of the wet. Start the machine. Just before the bake cycle begins, I prefer to remove the paddle from the bread. Try your best to smooth down the sticky batter once you’ve taken the paddle out. Finally, sprinkle the remaining tablespoon of oat flour on top of the bread and allow the bread maker to complete the bake cycle.

Remove the bread when the bake cycle is complete and let rest at room temperature for 30 minutes before slicing. 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. It will also do well in the freezer for several weeks.

Enjoy!