Recipe courtesy Sarah Bakes Gluten Free Treats
Prepare 9×5 loaf pan by spraying with non-stick cooking spray or lining with parchment paper. In medium bowl, whisk together warm water, warm coconut milk, yeast and sugar. Allow to sit for 5 minutes to proof and become foamy. While yeast is activating, sift together flour blend, oat flour, cornmeal and salt in large bowl of standing mixer.
When yeast is ready, add ground chia seeds, ground flaxseeds, oil and maple syrup to yeast mixture. Stir and let sit 2-3 minutes, until it has thickened. Add wet ingredients to flour mixture and mix on low. When flour is completely incorporated, continue to mix on medium-speed for 2 minutes.
Scoop bread dough into prepared loaf pan. Smooth out dough with rubber spatula or wet fingers. Sprinkle top of dough with oats. Cover with damp cloth and let rise for about an hour or until dough has risen to top of pan. When dough is almost ready, preheat oven to 400 degrees. Place water bath on lower rack in oven (I filled an 8×8-inch baking dish halfway with water). Place bread in oven on middle rack and bake for 45-50 minutes.
Remove bread from oven and place on cooling rack. Let cool for 10 minutes before removing bread from pan. Allow to cool for about an hour before cutting (it will be too gummy if you cut it too soon). Once cooled, slice and serve. Store in ziploc bag or air-tight container.
*To make oat flour, just place 1 cup gluten free oats in a blender/food processor and blend for a couple minutes until you have oat flour.