Honey Oat Bread

Here is a great gluten-free bread option.  If you can do oats.  I like it because it is more dense and filling than some gluten-free loaves.  It is nice and chewy and has a great oat-y flavor.  It keeps pretty well and doesn't dry out as fast as some recipes that I've made.  It is a great dough for cinnamon rolls and the like. Easy to make rice, dairy and egg-free, and low FODMAPs if you swap out the honey.  

Ingredients:

1 tablespoon instant yeast (I'm usually too lazy to proof it; just throw it in with the dry ingredients)

1 cup oats

1 1/2 cups oat flour (I do this in the blender)

1 1/2 cups flour mix

2 teaspoons xanthan gum

1 teaspoon salt

1 egg (or replacer)

1/3 cup honey (or less, and use sugar or something else if trying to limit FODMAPs)

1 tablespoon oil

1 teaspoon cider vinegar

1 1/4 cup warm water plus about a tablespoon

Directions:

Place all dry ingredients into the bowl of a stand mixer and blend together on low.  Add the liquids on top.  Mix in on low and then increase to high speed and beat for a couple of minutes.  Scrape batter into a greased bread pan and bake at 350* for 30-40 minutes.