Rolled oats are a whole grain food made from oat groats that have been steamed and flattened with large rollers. They are a nutritious source of fiber, vitamins, and minerals, making them an excellent ingredient for gluten-free baking. When ground into flour, rolled oats can be used to create a variety of baked goods, including bread.

Psyllium husk is derived from the seeds of the Plantago ovata plant. It acts as a binding agent in gluten-free baking, helping to create a loaf that holds its shape and has a pleasant texture. This ingredient is crucial for ensuring that your gluten-free bread slices well and maintains its structure.

To make this gluten-free bread, you will need the following ingredients:

2 ½ cups rolled oats (ensure they are certified gluten-free)
1 tablespoon psyllium husk powder (optional but recommended for texture)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup plain yogurt (or unsweetened applesauce for a dairy-free option)
¾ cup milk (or non-dairy milk)
2 large eggs
¼ cup canola oil (or your preferred oil)
¼ cup honey (or maple syrup for a vegan option)
1 cup additional rolled oats (for added texture)

Blend the Oats: Place 2 ½ cups of rolled oats in a high-powered blender or food processor. Blend until you achieve a fine oat flour consistency.

Mix Dry Ingredients: In a large bowl, combine the oat flour, psyllium husk powder, baking powder, baking soda, and salt.

Add Wet Ingredients: In another bowl, whisk together the yogurt, milk, eggs, oil, and honey. Pour this mixture into the dry ingredients and stir until well combined. The batter will be thin.

Incorporate Additional Oats: Gently fold in 1 cup of rolled oats to add texture to the bread.

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8x4 inch loaf pan.

Pour the Batter: Pour the batter into the prepared loaf pan. If desired, sprinkle some additional oats on top.

Bake: Bake for 50-55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.

Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Use Certified Gluten-Free Oats: Always ensure your oats are certified gluten-free to avoid cross-contamination.
Let It Cool: Allow the bread to cool completely before slicing to prevent it from crumbling.
Storage: Store the bread in an airtight container at room temperature for up to three days, or slice and freeze for longer storage.

This gluten-free bread recipe featuring rolled oats and psyllium husk is not only simple to prepare but also incredibly versatile. Whether you enjoy it toasted for breakfast, as a sandwich, or with your favorite spreads, this bread is sure to become a staple in your kitchen. Enjoy the wholesome goodness of oats and the binding power of psyllium husk in every slice!

• 2 ½ cups rolled oats (certified gluten-free)
• 1 tablespoon psyllium husk powder (optional)
• Baking powder, baking soda, salt, yogurt (or applesauce), milk (or non-dairy milk), eggs, canola oil (or preferred oil), honey (or maple syrup), and additional rolled oats for texture.