How are you feeling about oats these days? As someone with Celiac Disease, I am comfortable with consuming oats that are both certified gluten free and purity protocol (see notes). If you are one who can have oats, then this bread needs to be in your breakfast rotation! It is a hearty, dense loaf that toasts up like a dream. It is so good, everyone in your family will love it, gluten free or not!
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Ingredients:
- 140 g. sorghum flour
- 100 g. gluten free rolled oats, processed into flour
- 120 g. tapioca flour
- 75 g. gluten free rolled oats, left whole + 1 tbsp. for topping
- 1-1/2 tsp. salt
- 2 cups milk (I used 2%)
- 3 tbsp. honey
- 3 tsp. instant yeast
- 1/4 cup cider vinegar
- 3 tbsp. whole psyllium husks
Hint-I always have gluten free old fashioned rolled oats (not instant) in my pantry, so that when I need oat flour, I can just process a little in my coffee grinder and voila, fresh flour!
Preparation:
Place a pizza stone on the shelf just below the middle of the oven and preheat to 450º. Line a 9 x 5 loaf pan (1.25 lb.) with parchment and/or mist the bottom and sides with cooking spray (using parchment will give you a lighter colored loaf).
Warm the milk for 60 seconds in the microwave. Add to the bowl of your stand mixer then whisk in the honey and yeast. Cover and let it stand for 10 minutes then whisk in the vinegar and psyllium husk. Let the mixture rest for about 5 more minutes to thicken.
Whisk together the dry ingredients (sorghum flour through salt).
Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.
Carefully scrape the dough into the prepared pan and smooth the top with a spatula dipped in warm water. Be sure to spread it out evenly into the corners. Cover with plastic wrap and proof for about 30 minutes.
Remove the plastic wrap and liberally spray the top of the bread with water. Sprinkle rolled oats over the top and mist with water again to help them adhere. Notice the dough hasn’t risen much. That is normal for this recipe, but you should get a nice oven spring.
Score the dough. I like to make one long slash down the center. Place in the oven on the preheated pizza stone and bake for 20 minutes.
After 20 minutes, carefully turn the pan on its side. Continue baking for another 10 minutes. Lower the oven temperature to 400º then reverse the pan to the other side. Continue baking for another 10 minutes.
Hint: This bread is prone to the dreaded “tunneling effect”, where the loaf separates and leaves a large gaping hole through the top or center of the loaf. The simple technique of rotating the pan from side to side during baking eliminates this problem. *See notes.
Return the pan to the original position. If browning too quickly, cover the top with foil. Bake 10 more minutes (total bake time is 50 minutes) or until the internal temperature reaches 210º.
Remove from the oven and place the loaf on a cooling rack. If you used parchment paper, let it cool down for 10 minutes then gently peel it off.
This bread needs plenty of time to set, at least 8 hours! Even better, leave it covered at room temperature overnight and slice in the morning. Resist the urge to cut into it right away, or the bread will be gummy in the center.
Your patience will be rewarded. Here’s the crumb shot!
Notes ♪ I am one of those people with Celiac who is able to tolerate oats. I realize that not everyone can and that this bread may just not be for you. Whether or not you choose to consume oats is a personal choice. If you do, always use Purity Protocol oats, meaning oats that have been grown, harvested, transported, produced and packaged under strict standards to prevent contamination with gluten. When the Bakery on Main was recently rebranded as Uncle Crumbles, I reached out to them to confirm that their oats would still be purity protocol, and I was happy to receive their response that “that all Uncle Crumbles products do in fact use Purity Protocol Oats”.
Notes ♫ In ‘bread-speak’ this is what is referred to as “tunneling”. Huge holes running through a loaf of bread, usually along the top. By rotating the pan from side to side during baking, the dough distributes evenly, and you will have a nice consistent crumb throughout.
Originally posted 09/02/2022, Updated 09/18/2025
Preparation:
Check out the crumb, it came out so delicious and moist. Every bit the traditional zucchini bread, and you don’t really taste the sourdough.
Leftovers can be stored at room temperature for a day. Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).
The recipe makes a small batch, breakfast for two. I ended up with 5 full size pancakes and one mini pancake. You can double or triple the recipe for a large family, or if you want extra to freeze for later.
Preparation:
Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other. Stir the wet and dry ingredients together, just until moistened.
Melt butter 1 tbsp. at a time on the griddle. Scoop batter by 1/3 cups and add to the griddle, leaving space in between.
Cook for 5 minutes then flip. Cook 3-5 more minutes. Keep in mind that gluten free pancakes take longer to cook than regular pancakes. Check if they are done by inserting a toothpick in the center. If it comes out dry, they are ready.
If you have a little batter left over at the end, you can make a test pancake, here’s mine. Just one bite!
You can serve the pancakes immediately or freeze for later. I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.
Read on
Preparation:
Next, working with one bowl at a time, add one egg to the bowl of a 
Hint: make the white dough first, so that you don’t have to wash the chopper in between batches.
Lightly flour a large cutting board. Working with one color dough at a time, divide the ball in half and roll each section into a rope. Be patient, if it doesn’t roll easily dust with a little flour and gently press down with your palms as you roll the dough back and forth.
Roll each piece of dough between your palms then use your hand or a bench knife to roll it over a floured gnocchi board to create the ridges.
Place the finished pasta in a single layer on a floured baking sheet. I lined mine with wax paper.
You can keep the pasta in the refrigerator if cooking the same day. Beyond that I recommend freezing it in an airtight container or freezer safe bag. I placed mine in the freezer right on the baking sheet and when they were firmed up, I transferred them to a 
Making the pasta was a little time consuming, but I did it on a Sunday and froze it to have during the week. Freezing did not affect the texture at all, and the pasta cooked perfectly to al dente.
If you miss boxed mixes like Rice-a-Roni® on the gluten free diet, step into the kitchen with me, and I’ll show you how I made this gluten free copycat version, all fancied up with a little bit of veggies and slivered almonds. Only one ingredient swap was needed to make this recipe gluten free. In place of the vermicelli, I used these thin rice noodles from Thai Kitchen.
Preparation:
Notes ♪♫
How nice that these rolls do not 
Ingredients:
Add the onions to the skillet with an additional tbsp. olive oil. When the onions are translucent, add 2 tbsp. of the balsamic mixture. Cook, stirring frequently until most of the liquid has evaporated.
Return the pork chops to the skillet with the peas and drizzle with the remaining balsamic mixture. Continue to cook for several more minutes, until the pork chops are heated through.
Drain the pasta, add to the skillet and toss to coat. Remove from heat and serve right in the pan for a casual dinner.
Notes ♪♫
