Gluten-Free Oat Bread

Crumble the yeast into lukewarm water in a mixing bowl, then add the syrup and oil and stir until everything is dissolved.

Add all the dry ingredients and knead the dough well by hand or with a stand mixer until it comes together into a proper dough consistency.

Divide the dough between two greased 1-litre loaf tins.

Cover the tins with a kitchen towel and let the dough rise for 20 minutes.

Brush the tops with water and sprinkle over the oats.

Preheat the oven to 250 °C. Place the loaves on a rack at the bottom of the oven, then immediately lower the temperature to 200 °C. Bake for about 60 minutes.

Take the loaves out of the tins and cool on a wire rack.

Wrap the loaves in a clean kitchen towel. They're best if you leave them until the next day before slicing.