Gluten-free Honey Oat Quick Bread

Name: Gluten-free Honey Oat Quick Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Gluten-free
Ingredients: 2 1/3 cups gluten-free multipurpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1 cup plain Greek yogurt; 1 large egg; 1/4 cup coconut oil, melted; 1/4 cup + 1 tablespoon honey; 1 cup + 2 tablespoons old fashioned rolled oats, separated; 3/4 cup almond milk

Published: Jul 2, 2018 · Modified: Jul 3, 2020 by Felicia Lim · This post may contain affiliate links

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A moist, gluten-free quick bread made with oats and honey. Delicious on its own, or spread with butter and jam.

Returning to this Space

I’m constantly amazed at how life passes so quickly, especially in the past few years, and after a long break from this blog, I woke up this morning with the desire to come back to it, to write again, and to put down some of my thoughts that have been floating around in my head for far too long.

Here, on this space that is mine, I feel grounded, and although it’s taking a while for my fingers to get used to typing again, and for the words to flow out once more, the inertia that was initially preventing me from coming back here has finally been lodged out of the way.

I feel an immense relief at being back here again.

As usual, I write to gather myself, to reflect on the page that has been turned, and to look forward to the chapter that awaits.

My Love for New York

The last year was spent in my beloved New York City, where Juan finished his Masters in Law at Columbia University, and where I found my footing in photography as I took up course after course at the incredible International Center of Photography. (If you’re in New York and want to improve your photography, do not hesitate to enrol at the ICP. I promise you’ll never regret it!)

You could say that New York has forever captured my heart, and after all the hours pounding its streets and shooting its essence, within Manhattan itself, or from the boroughs outside of it, NYC has changed my life. (If you want to get prints of my photographs of New York, you can get them here at my print shop).

I loved every single minute of it, all the experiences that I lived and breathed being there, and the intensity with which New York made me feel alive.

I’d never felt so attached to a city as I am to NYC.

On the 31st of May, our last day there, when we’d piled all our luggage, boxes, and belongings into the 7-seater SUV that we’d rented, and returned our Lenfest Hall apartment keys to Billy Lala, the building superintendent, I felt a sadness so deep I couldn’t quite explain.

I didn’t want to leave New York. I wasn’t ready to go elsewhere. I didn’t want to say farewell to a city whose subway stations I had come to know by heart; whose streets had come to mold my feet; and whose skyline and skyscrapers are forever imprinted in my mind.

New York had become my mecca, whose very air and bright lights feel like oxygen to me, and whose vibrant pulse filled me with pure adrenaline. I had become a New Yorker, and having to leave this beautifully imperfect city was difficult, especially because of the memories that had been created with the friendships that had been formed.

Even though we were only moving to Washington, D.C., just 4.5 hours away by car, it was very hard to say goodbye. I’ll be honest to say that I was reluctant to move here at first, because compared NYC, every place else seems to fade in comparison.

It took me more than just a couple of weeks to adjust to life in DC, but finally, after a month in our Adams Morgan apartment, I can say that I’m beginning to feel at home.

Even though the only certainty we have is that we’ll be here in Washington until mid-November, which is when Juan’s law fellowship at the NGO he’s working at ends, and we have no idea what will happen next, I’ll try to relax and soak in the moment.

For now, I wanted to share the recipe for this loaf of gluten-free honey oat quick bread. I baked this a few months back when we were still in New York, but it’s a recipe that is suitable for all times, and all places.

Amazing Gluten-Free Flour

My friend Marina from photography class told me about Cup4Cup, a brand of gluten-free flour that you can use to substitute normal wheat flour literally cup for cup.

Her son is celiac, just like Juan, so when she swore by this brand of flour, and told me I could use it with literally any normal recipe, I was curious, so I bought a bag of the Cup4Cup multipurpose gluten-free flour to try out, and the first recipe I made with it was this loaf (which I’ve barely adapted from Celebrating Sweets) .

Preparing the Ingredients for Honey Oat Quick Bread

This recipe is very simple. Start off by preheating the oven to 375 degrees Fahrenheit and lining a loaf pan with parchment paper. Sift the flour, baking powder, and salt together in a large mixing bowl and whisk well. In another bowl, beat the egg, yogurt, honey, and oats together until well blended, before adding in the almond milk.

Next, slowly add the wet ingredients into the bowl with the dry ingredients, and then stir well with a wooden spoon until you get a homogeneous batter. Pour the batter into the prepared loaf pan, then sprinkle the remaining oats on top. Bake for 30 to 45 minutes, until the top is golden brown, and a toothpick inserted in the middle comes out clean. Let the loaf cool completely on a cooling rack, before slicing it into pieces and serving.

The Perfect Gluten-Free Loaf – Moist and Tender

I was pleasantly surprised at how it turned out. This is a moist, tender loaf, made with gluten-free all-purpose flour, honey, and old-fashioned rolled oats. I like this recipe because of its simplicity and straightforwardness, and because it yields so much comfort in the process.

All you need is 10 minutes of hands-on time, and the oven will do the rest of the work. It doesn’t get much easier than this!

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