GF Honey and Oat Bread (gluten/egg/dairy/yeast free)

I've been searching for yeast free bread recipes, as my son is allergic, without a lot of success.  I did read that lemon juice and baking soda can help a little, so I tweaked this recipe from a fellow blogger.  This is the 3rd bread recipe I've tried and like it the best so far....though it really didn't do any rising.  It's very moist and dense though, so I love it.

Honey and Oat Gluten Free Bread

1 cups brown rice flour

1 1/4 cups oat flour

2/3 cup potato starch

1/3 cup arrowroot flour (or tapioca starch)
1 1/4 teaspoons salt

1 tsp baking soda (in place of 2 tsp yeast)

1 tsp lemon juice

1 1/4 tsp chia seed in 1 1/4 boiling water (replacing 1 1/4 teaspoons xanthan gum)

3/4 cup warm coconut milk (replacing cow milk)

1/3 cup honey

1/4 cup coconut spread (replacing soft butter)

3 Tbsp flax meal with 9 Tbsp water (in place of 3 eggs)

Mix the chia seed with the boiling water, let stand for 5 minutes.

Mix the flax and boiling water.  Let sit.

Place the flours, starch, salt in a mixing bowl, or the bowl of your stand mixer.   

Warm the butter and honey in a glass bowl or cup until the butter is melted. Whisk or stir it together and set aside.

Whisk the baking soda and lemon juice in a bowl and also set aside.

Preheat the oven to 350°F.

Using an electric mixer, gradually beat the chia seed and warm milk into the dry ingredients. The mixture will be crumbly at first, but once all the milk is added, it’ll come together.
Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.

Add the flax meal,  and lemon juice/baking soda mixture.  Beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.

At the end of 3 minutes, the batter will look like thick,heavy butter cream icing: smooth and silky. The dough will also be very sticky,and feel a bit gritty if you rub some between your fingers. 

Scrape batter into a lightly greased 81/2” x 4 1/2” loaf pan. Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked.

Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and turn it out of the pan onto a rack. Lightly brush with melted butter to help keep the crust soft.
Slice when completely cool. Enjoy!