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
1 tsp. cider vinegar
Egg white and 2 Tbsp of oats for tops, optional
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