Name: Oat Flour Bread
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 12
Ingredients: 2 ½ cups oat flour ((same as 2 ½ cups quick oats blended into flour)); 1 tablespoon psyllium husk powder; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup plain yogurt ((see recipe notes for dairy-free substitution)); ¾ cup milk ((or non-dairy milk)); 2 large eggs; ¼ cup canola oil (or any preferred oil); ¼ cup honey; 1 cup old fashioned rolled oats ((use certified gluten free oats))

Method

7 steps

Preheat the oven to 350ºF. Liberally grease a 8X4" loaf pan using non-stick cooking spray. Set aside.
Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.
To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.
Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.
Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.

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