Turn oven on warm.
Blend together in dry mixing bowl:
2 cups Kinne-kwik Celiac Flour
1/2 cup quick oats (steel-cut, wheat-free)
1/2 cup chick pea flour
1/2 cup coconut flour
1/4 cup sugar or sweetener (Splenda makes it diabetic-friendly too!)
Mix into 1 cup hot tap water:
3 tsp honey
1 tbsp quick yeast
Stir until dissolved; add to dry mix, along with:
1/2 cup 10% lactose free milk
1/2 cup almond milk
1-2 eggs or more lactose-free and almond milk as needed to thoroughly wet mixture to cookie-dough texture (about 1 to 1 & 1/2 cups more liquid – adjust for individual allergies and tastes as required/desired)
Beat thoroughly together with electric mixer.
Spatula dough into lightly-sprayed bread pan.
(Tip – wet spatula first with cold water to prevent sticking)
Leave to rise in warm oven for half an hour.
Bake at 375 degrees C for 40-50 minutes.
Cool completely before attempting to remove from loaf pan.
My first attempt used no eggs and I didn’t put all the dough in one pan, so I ended up with a smaller loaf than I wanted. But it was soft and quite tasty, though a little dense, and it came away easily from the pan and was not in the least bit crumbly or hard. I suggest the eggs if you don’t have allergies to them because it will probably lift it a bit. I have frozen a loaf and am experimenting with how it will hold up to that, since even Udi bread turns to crumbly ashes once it has been frozen.