Step 1

Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or grease with oil. Set aside.

Step 2

In a mixing bowl, sift the gluten free flour to remove all lumps. **I like to sift with this strainer I found on Amazon. Then, add the baking powder, baking soda, and sea salt. Gently mix.

Step 3

In a separate mixing bowl, add the rolled oats, melted coconut oil, yogurt, egg, and honey. Mix with a whisk until fully combined. Then, slowly pour in the almond milk and continue to mix until fully combined.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and gently mix until fully incorporated. The texture will be slightly thick, not watery.

Step 5

Transfer this mixture into the loaf pan. Spread evenly. Sprinkle some rolled oats over top. Bake bread for 45-55 minutes or until you can insert a toothpick in the center and it comes out clean.

Step 6

Once done, allow bread to cool in the pan for 10-15 minutes then transfer bread to a cooling rack to cool completely. ENJOY!