Honey Oat Bread

I used to love making homemade bread. There is something earthy and comforting about baking bread from scratch. The texture. The warm yeasty smell. The taste. Of all the glutenous things we miss, this is near the top of the list. So, I thought I would try my hand at making a delicious wheat-free bread.  Using oat flour, honey, rice and tapioca flours and almond milk, I developed this tasty bread.

Ingredients
1 1/2 cups vanilla almond milk
1/4 cup honey
1 T active dry yeast
1/4 cup olive oil
1 T apple cider vinegar
1 t salt
2 cups oat flour
1 cup brown rice flour
1 cup tapiocca flour
1 1/2 t xanathan gum

Directions
Heat almond milk to warm. (You may put it in the microwave for 1 minute.) Add honey and yeast. Mix well and let sit for a 3-4 minutes until yeast bubbles. Add olive oil, vinegar, and salt. Stir.

Blend 1 1/2 cups oat flour, 1 cup brown rice flour, 1 cup tapioca flour, and xanathan gum in a medium bowl until well-combined.  Add flour mixture to yeast mixture. Use the remaining 1/2 cup oat flour to dust hands and knead the dough until it is smooth.

Put dough in a greased bowl. Cover with a dish towel and put in a warm place to rise for approximately 45 minutes. Note: Do not expect this dough to rise as much as a wheat dough.

After dough has risen, punch down and form into two loaf. Place into greased loaf pans and let rise for another 45 minutes.

While dough is rising, preheat oven to 375 degrees F. Bake for 35 minutes. Remove from oven and cool in pans for 10 minutes. Remove from pans and continue cooling on wire rack.

Makes 2 small loaves.