Preheat the oven to 450 degrees. Pour the almond milk and apple cider vinegar into a small bowl and set aside.

In a large mixing bowl, stir together all the dry ingredients. If you are making your own oat flour  like me, then blend your rolled oats until they resemble a very coarse flour.

Line a baking sheet with parchment paper and set aside.

Once you add the milk to the dry ingredients, we want to get the loaf into the oven as quickly as possible. So give it a stir, making sure all the flour is incorporated. Then use your hands to knead into a ball, while still in the bowl. The dough will be very wet.

Transfer the ball onto your parchment lined baking sheet. Then using a sharp knife, cut a cross on top, about half an inch deep. This allows the dough to expand and cook throughly.

Bake for 15 minutes at 450 degrees, then reduce the oven temperature to 400 and cook for another 30 minutes. Do not open the oven during the baking process.

Once the loaf is done baking, let it rest on the baking sheet for 10 minutes, before moving it to a cooling rack. Give it another 5-10 minutes before slicing.

Serve with butter, jam, honey, olive oil, nut butters, or hummus. This bread is ideal as toast or dunking in your favorite soup.

Wrap any leftovers tightly to preserve freshness, and enjoy the next day.