Gluten-Free Bread in a Baking Pan

Here's how:

• 1

  Dissolve the yeast in the milk. Stir in the rolled oats and psyllium husk, and let it sit for 15 minutes.

• 2

  Add the remaining ingredients and mix for about 2–3 minutes until the batter is smooth and slightly airy. You can mix by hand using a whisk or spoon, or use a mixer with a paddle attachment.

• 3

  Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in your turned-off oven for about 30 minutes.

• 4

  Scrape the dough onto a baking sheet lined with parchment paper. Wet your hands and gently press the dough out with your hands so that it’s about 5 cm from the edges.

• 5

  Place the baking sheet in your turned-off oven with only the light on for about 45 minutes. Remove the baking sheet and let it cool to room temperature, then preheat the oven to 250 °C.

• 6

  Brush the bread with a little water and sprinkle with some gluten-free rolled oats. Place the bread in the oven, immediately lower the temperature to 220°C, and bake for about 20 minutes or until the bread has turned a nice golden brown. Let the bread cool, then cut it into the desired pieces.