Making two different gf recipes with oat flour. Oat flour seems to go fast from what I read because of the higher protein content. I think that is my flour of choice simply because of that, and well, also because there is more fibre.

One bowl with starter and one without. See how they go. Anyone else use oat flour to make bread? The one on the right will be the Irish soda bread and the one on the left is with starter and sour cream – cuz I had no buttermilk. https://www.fermentingforfoodies.com/amazing-gluten-free…/ this is the one with the starter.

This is the one on the right which was baked first. Did not rise. The temp on the website and the time were not completely accurate for a finished loaf. I lowered the temp to 375 and baked an additional 10 minutes with the loaf flipped upside down out of the pan  kinda squished it but at least it is complete. I think it will still be tasty in the toaster.

This is the left bowl. Texture was nice but too soft not really a well held up. The bread is more like banana bread texture and weight. It sure is a process to learn.