Gluten-Free Honey Apple Oat Bread

Start by gathering all of your ingredients.

In a bowl whisk the lukewarm water, yeast, and honey together. Let it sit for 10 minutes until frothy.

Add in the psyllium husk and whisk in and let it sit for 5 – 10 minutes.

In a large bowl whisk together the gluten free flour, gluten free oat flour, sea salt, rolled oats, and cinnamon.

Add in the apple waste and vegetable oil then use a spoon to incorporate it into a dough. 

Form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.

Cover with a towel and let rise in a warm place for 45 minutes to an hour. The dough should increase by 50%.

Once the dough has risen, knead a few times on an oiled surface. Shape the dough into a round ball by tucking the edges underneath. Return to the bowl, cover with a cloth and let the dough rise for roughly 30-45 minutes, or until the dough has increased by about 50% in volume.

While the dough is rising, place a cast iron Dutch oven into the oven, and heat the oven to 425˚F.

Once the Dutch oven has preheated, carefully line the Dutch oven with parchment paper, and then add the dough to the pot.

Use a sharp knife to slice a line into the bread. Sprinkle the top with a little rolled oats and then add 2 blocks of ice in to the pot. Cover and place back into the oven to bake for 45 minutes covered.

Use a sharp knife to slice a line into the bread. Sprinkle the top with a little rolled oats and then add 2 blocks of ice in to the pot. Cover and place back into the oven to bake for 45 minutes covered.

After 45 minutes remove the lid of the Dutch oven and bake for another 15 minutes uncovered.

Remove the loaf from the oven and let it cool for 20 minutes. Then remove from the pot and cool on a wire rack before slicing and serving. Serve with honey and butter, or whatever you like!