Place the oats in a food processor and process lightly to break them up.
Sift the flours into a large mixing bowl and stir in the oats, baking powder, xanthan gum, molasses and yeast
Rub in the dairy-free spread or butter until the mixture resembles breadcrumbs. Mix in the seeds and season with salt or seagreens.
Pour in 400ml/14fl oz warm water and beat to form a batter
Cover with cling film and leave to rise for 1 hour.
Preheat the oven to 200°C/400°F/Gas 6
Grease a 450g/1lb loaf tin. Spoon the dough into the tin, sprinkle over a few additional seeds or gluten free oats and allow it to rise again for 20 minutes
Bake for 45–50 minutes until it is golden brown and cooked through
Transfer to a cooling rack and allow to cool before cutting and serving
Nutritional Information per slice Calories 151kcal Protein 3.8g Carbohydrates 21.3g of which sugars 0.8g Total Fat 5.3g of which saturates 2.5g Fibre 2.2g
Per 100g Calories 393kcal Protein 9.9g Carbohydrates 55.7g of which sugars 2.1g Total Fat 13.9g of which saturates 6.5g Fibre 5.8g
75g/2 ½ oz Nairn’s gluten free porridge oats
115g/4oz rice flour
100g/3 ¾ oz potato flour
60g / 2oz buckwheat flour
1tsp gluten-free baking powder
1tsp xanthan gum
1 tbsp easy-blend dried yeast
50g/2oz dairy-free spread or unsalted butter, cut into small pieces
30g / 1oz mixed seeds e.g. sesame, sunflower, flaxseed
½ tsp Sea salt or seagreens