Ingredients:

  • 310 g gluten-free all-purpose flour blend with xanthan gum
  • 40 g certified gluten-free old-fashioned rolled oats
  • 8 g psyllium husk powder
  • 7 g instant yeast (1 packet)
  • 6 g fine salt
  • 300 ml warm water (about 43°C / 110°F)
  • 113 g honey
  • 60 ml olive oil or another neutral oil
  • 100 g large eggs, room temperature (2 eggs)
  • 5 ml apple cider vinegar
  • 10 g rolled oats (topping, optional)
  • 5 ml melted butter or olive oil, for brushing

Instructions:

  1. Preheat the oven to 180°C (350°F). Grease a 9×5-inch (23×13 cm) loaf pan with oil, then press a strip of parchment along the bottom and up the two long sides.
  2. In a large bowl, whisk the flour blend, oats, psyllium husk, instant yeast, and fine salt for 30 seconds until evenly colored with no clumps of yeast or salt.
  3. In a medium bowl, whisk the warm water, honey, olive oil, eggs, and apple cider vinegar until the honey dissolves and the mixture is uniformly pale and slightly foamy. Keep the water warm, not hot (below 49°C / 120°F).
  4. Pour the wet mixture into the dry ingredients. Beat on medium speed for 2 minutes with a hand mixer, or stir vigorously by hand for 3 minutes, until thick, smooth, and free of dry flour pockets.
  5. Scrape the dough into the prepared pan and smooth the top with a lightly oiled spatula.
  6. Cover the pan loosely with oiled plastic wrap or a towel. Let it rise in a warm spot for 45 to 60 minutes, until the dough crowns about 2.5 cm (1 inch) above the rim and a gentle touch leaves a slight dent that springs back slowly.
  7. Remove the covering. Brush the top with the melted butter or oil, then sprinkle with the 10 g of rolled oats.
  8. Bake for 40 to 45 minutes. Tent loosely with foil if the top darkens too fast. The crust is done when deep golden brown and the loaf sounds hollow when tapped. An instant-read thermometer inserted into the center reads 96°C (205°F).
  9. Let the loaf rest in the pan for 10 minutes.
  10. Lift the loaf out using the parchment and set it on a wire rack. Cool for at least 1 hour before slicing, until the crumb has set.