Soft, mildly sweet, and gluten-free, this honey oat nut bread gets a protein boost from the oats and a health punch from the walnuts. Hearty and delicious, it's perfect for fresh sandwiches or for enjoying with a simple spread of butter and jam.
Combine warm water, quick oats, light olive oil, honey, and active yeast in measuring cup or bowl. Stir well to mix and let sit for 10 minutes to let yeast bloom.
Dry Ingredients:
Combine tapioca starch, rice flour, sorghum flour, xanthan gum, salt, and chopped walnuts in large mixing bowl. Whisk together well.
The Bread:
Add yeast mixture and eggs to dry ingredients and beat with a mixer for about 1 minute, scraping down the sides of the bowl halfway.
Scoop bread batter into a parchment lined loaf pan and even out.
Top with rolled oats. Using a wet spoon, gently press the oats into the bread batter with the back of the spoon.
Place loaf pan in a warm, draft-free location to allow bread batter to rise, about 1 hour. Do not let bread rise more than ½" above the edge of the pan.
Preheat oven 350 deg F (180C).
Bake bread uncovered for 1 hour, or until instant-read thermometer inserted in middle of loaf reads at least 200 deg F (93C). Check at 45 minutes.
Let bread rest in pan for 5-10 minutes before using parchment paper to lift it out and place on a cooling rack. Let cool completely before slicing.
Notes
Walnuts can be replaced with pecans.
If you like your bread more nutty, increase the amount of walnuts to ⅓ cup.
If you forget to take your eggs out of the fridge ahead of time to bring to room temperature, place the cold eggs in a bowl of warm tap water and let sit while you are preparing the other ingredients.
Store leftover bread in a bag on the counter for a day, or in the fridge for a few days.
Soften leftover bread loaf in a 300 deg F (150C), covered in foil, for 10 minutes.
Soften bread slices by toasting lightly in the toaster.
If you want to freeze the bread, slice the bread first before storing in a sealed bag with the air squeezed out.
Use quick oats for topping the bread if you do not have rolled oats.
Volume Measurements:
2 cups tapioca starch
1 ½ cups + 1 tablespoon brown rice flour
½ cup + 1 tablespoon sorghum flour
Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more water or tapioca starch or brown rice flour to achieve the correct dough consistency.