Gluten-free oat bread

Ingredients for 1 servings:

• 350 g oat flakes (whole grain oat flakes)
• 150 g rice flour (wholemeal rice flour)
• 1 pack of sourdough (quinoa sourdough extract)
• 1 packet of dry yeast
• 8 tsp, leveled guar gum
• 2 tsp, leveled salt
• 1 tbsp flaxseed
• 1 tbsp sunflower seeds
• 550 ml water
• some oil (olive or sunflower oil)

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

Combine the oats, wholemeal rice flour, dried yeast, sourdough extract, and guar gum. Stir in 550 ml of water, and mix everything for 5 minutes until you have a smooth dough. Pour the dough into a greased 25 cm loaf pan and smooth it out, sprinkling water on the surface if necessary. Brush with oil. Cover with cling film. Let it rise in a warm place for 20 minutes. Bake in a preheated oven (200 °C) on the middle rack for about 60-70 minutes. Remove the bread from the pan immediately after baking and let it cool thoroughly before slicing. The bread freezes wonderfully in slices. It can be a bit sticky on the inside when slicing. Rinsing the knife after each cut makes it easier. If the dough is too sticky for you, you can toast the individual slices in the toaster. This is also delicious. The seeds can be replaced with nuts and instead of salt, the bread could certainly be baked as a sweet version with raisins and sugar.