Ingredients
1¼ cups warm water 1 Tbsp. yeast 1 tsp. sugar or honey 3 cups Mama’s Almond or Coconut Blend Flour (or your favorite G-Free flour blend) 1½ tsp. xanthan gum 1 tsp. salt ¼ cup gluten free oats ¼ cup butter, dairy free margarine, or Spectrum Shortening, melted 3 Tbsp. honey 2 eggs 1 tsp. cider vinegar Egg white and 2 Tbsp of oats for tops, optionalDirections
Preheat oven to 375°. Mix together warm water, yeast, and sugar or honey. Set aside until foamy. In a mixer, mix together flour, xanthan gum, salt and oats. With mixer running on low speed pour in yeast mixture. Add melted butter, honey, eggs, and vinegar. Beat on high speed for 2 minutes. Spray six 4 inch cake pans with cooking spray. Measure out heaping ¹? ³ cup portions into the pans. Smooth out with rubber scraper. If you don’t have 4 inch cake pans, just measure out batter into 4 inch rounds and smooth out tops. Cover with dry towel. Rise for 1½-2 hours. Baste tops with egg white and sprinkle with oatmeal. Bake at 375º for 28-30 minutes. Wait 30 minutes before slicing for best results. Recipe Courtesy: Gluten Free Mama
