The easiest way to avoid regrets is to ask yourself this question, "If not now, when?" It's a powerful way to put life and our decisions about how we spend our time into perspective"

Joan Posted by Delta on 3/5/2026, 4:08 pm This is a gluten-free recipe that you might want to try. It is simple, easy to make, and less expensive than most gluten-free flours. It is not like yeast bread, but to me it is better than most commercial gluten-free breads, and it makes the house smell good when it is baking. Making some today. Flourless Irish Oat Bread Recipe Prep Time 15minutes mins Cook Time 45minutes mins This Flourless Irish Oat Bread recipe brings you a soft and savory gluten-free loaf in under 1 hour! Customize with favorite healthy mix-ins! Author: Gemma Stafford Servings: 6 people Ingredients 4 cups (14 oz/397 g) rolled oats 2 teaspoons baking soda 1 teaspoon salt 1 large egg, at room temperature 2 ¼ cups (18 oz/507 g) plain whole milk yogurt 1 tablespoon molasses (treacle) Instructions Preheat the oven to 350°F (180°C) and butter and line a 9x5-inch (23x12½cm) loaf pan with parchment paper. Set aside. Place the oats in a food processor and process for 20-30 seconds, until ground into flour. Transfer the oats into a large mixing bowl and toss with the baking soda and salt. In a separate medium bowl, whisk together the egg, yogurt and molasses until well combined, then stir into the oat mixture. Spread the batter evenly into your prepared loaf pan and bake for 45-50 minutes, until firm and a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy spread with some Irish butter. Store covered at room temperature for up to 4 days. For longer storage, freeze for up to 2 months.

Looks yummy!!! Posted by Beverly on 3/6/2026, 9:30 am, in reply to "Joan" Thanks,Joan

Thank you, Delta! Posted by Joan on 3/6/2026, 7:07 am, in reply to "Joan" Thank you for thinking of me! You are so thoughtful to share a recipe for gluten-free bread. Yep, you are one of the "good" people on FSF! I wanted to tell you I checked with Dr. Google about being hungry while eating gluten-free, and here's the response: Yes, switching to a gluten-free diet can cause increased, sometimes extreme, hunger, especially in the first few weeks. This often happens because the body is recovering from nutrient malabsorption, adjusting to new food types, or experiencing a decrease in fiber and nutrient-dense, filling carbohydrates. Yep, that's me, but thanks to you, now I know. For me, with knowledge comes power. Thank you for your kindness!

When I started to make it I Posted by Delta on 3/9/2026, 1:22 pm, in reply to "Thank you, Delta!" thought that you might want to have something with carbs (in moderation, of course) to fight off the munchies that your husband might be able to eat too. My dairy-free is because of lactose, so I can tolerate things with fermented milk in them. If he can't you can use soy yogurt, but it might change the texture a bit. I haven't used soy yogurt in bread because my husband has a severe allergy to soy.

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