Like many people who have to live gluten free I’ve searched long and hard for a tasty gluten-free bread that doesn’t feel like a brick! Right? Most weigh a ton and most of the recipes I’ve tried also come out like bricks. And the ones that don’t weight a ton have eggs in them. So I was quite surprised by this recipe adapted from “Feelin’ Fabulous with Kayla”. It is fairly light in texture, great for eating warm from the oven with a spread, French toast, or for grilled sandwiches. I don’t recommend that you put it in your toaster because it can be quite crumbly. But it is DELICIOUS! And I do promise you I will continue to seek a allergy-free bread that we can enjoy that isn’t heavy and stays together when we want a sandwich. Feels like it’ll take my lifetime to find it but it is my one of my most sought after goals.
In a medium large bowl combine:
2 tablespoons ground golden flax
1/3 cup aquafaba
Let sit for 5 minutes until flax gel forms. Grease a GLASS loaf pan, for some reason for this bread glass works better than the metal pans. Whisk into the flax gel:
1 cup rolled oats
1 cup vegan mayonnaise less 1 tablespoon
1 tablespoon vinegar
1/4 cup honey
1/4 cup avocado oil
Whisk until combined and then add:
3/4 cup non-dairy unsweetened milk
Whisk in the milk. In a separate bowl combine:
2 1/3 cup gluten-free all purpose flour (use King Arthur’s Measure4Measure, Cup4Cup or Bob’s Red Mill’s 1:1)*
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sea salt
Mix to combine before adding to the wet mixture. Stir to combine wet and dry mixtures. Spoon into the prepared loaf pan. Sprinkle with oats. Set aside for 15-20 minutes while the oven heats to 350 degrees. You want to let any gluten-free dough sit for a few minutes before cooking so that the dry can absorb some of the liquid or the end result will be too moist.
Bake 45-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the loaf pan for about a half hour and then let cool completely before cutting (center may still be slightly warm).
*We want to use one of these all-purpose gluten-free flours because we’re not adding any guar gum or xanthan gum and other various flour mixtures will measure differently.
cookingwithoutallergens 
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