Oatey Loaf for Celiacs

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Oatey Loaf for Celiacs
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
1
Ingredients
1 cup
rolled oats (plus extra for sprinkling)
¾ cup
cup
½ cup
1 teaspoon
gluten-free Baking powder
1 teaspoon
1 teaspoon
1 tablespoon
quick-rising active dry yeast
¼ cup
butter (diced)
½ teaspoon
1 ⅔ cups
warm water

Preparation steps

1.
Place the oats in a food processor and process lightly to break them up.
2.
Sift the flours into a mixing bowl and stir in the oats, baking powder, xanthan gum, honey and yeast.
3.
Rub in the butter until the mixture resembles breadcrumbs. Mix in the salt.
4.
Pour in the water and beat to form a batter. Cover with cling film and leave to rise for 1 hour.
5.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 450 g loaf tin.
6.
Spoon the mixture into the tin and sprinkle with oats. Leave to rise for 20 minutes.
7.
Bake for 45–50 minutes until golden brown and cooked through. Place on a wire rack to cool.