Miracle Honey Oatmeal Bread Gluten Free
Discover the ultimate comfort food with this Miracle Honey Oatmeal Bread, a gluten-free marvel that’s as wholesome as it is delicious. Made from nutrient-rich gluten-free rolled oats and flour, this soft and flavorful bread gets its irresistible sweetness from honey and a subtle spiced warmth from ground cinnamon. Psyllium husk powder ensures the perfect rise and texture, while a touch of apple cider vinegar and yeast work together for a beautifully airy crumb that’s still perfectly sliceable. Ready in just over an hour, this recipe is perfect for breakfast toasts, sandwiches, or served warm with a drizzle of extra honey. With no compromise on flavor or fluffiness, it's an essential addition to every gluten-free baking repertoire!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free rolled oats
- 2 cups Gluten-free all-purpose flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.25 cups Warm water (around 110°F)
- 0.25 cup Honey
- 2 tablespoons Olive oil (or melted coconut oil)
- 1 teaspoon Apple cider vinegar
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 2 large Eggs
Instructions
Preheat your oven to 375°F (190°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, combine the rolled oats, gluten-free all-purpose flour, psyllium husk powder, baking powder, salt, and ground cinnamon. Whisk these dry ingredients together until evenly mixed.
In a separate bowl, combine the warm water, honey, and olive oil. Stir until the honey has dissolved, then add the apple cider vinegar.
Sprinkle the active dry yeast over the wet mixture and let it sit for 5-10 minutes until it becomes foamy. This activates the yeast.
In another small bowl, lightly whisk the eggs until combined. Add the eggs to the wet mixture and stir to incorporate.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir well with a wooden spoon or spatula until you have a thick but sticky batter. Avoid over-mixing.
Transfer the batter into the prepared loaf pan. Use a spatula to smooth the surface evenly.
Cover the pan with a clean kitchen towel and let the dough rise in a warm spot for about 30-40 minutes, or until it has risen slightly and looks puffy.
Once risen, bake the loaf in the preheated oven for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 344.4 g | 125% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 63.5 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 204 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
