1. Lightly grease an 8x4-inch loaf pan. In a large bowl stir together 1 1/2 cups of the Gluten-Free Flour Mix, the ground oats, and yeast. In a small saucepan heat and stir milk, sugar, 2 Tbsp. butter, and salt just until warm (120°F to 130°F) and butter almost melts; add to flour mixture. Add eggs; stir until combined. Stir in 3/4 cup of the flour mix.

2. Sprinkle a kneading surface with 2 Tbsp. Gluten-Free Flour Mix. Knead dough a few times or until smooth.

3. Gently pat and pinch dough into a loaf shape, tucking edges underneath. Place, seam side down, in prepared pan. Cover and let rise in a warm place until nearly double in size (1 3/4 hours).

4. Preheat oven to 375°F. Brush top of loaf with melted butter. Bake 35 minutes or until golden. Immediately remove from pan; cool on a wire rack. Serve same day or wrap and freeze to store.

Gluten Free Flour Mix

1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.