Preheat your oven to 375°F (190°C). Grease an 8.5-inch x 4.5-inch loaf pan and line it with parchment paper.

In a large bowl, mix together the flour blend, xanthan gum, cornstarch, oat flour, baking powder, baking soda, salt, and sugar until well combined.

Add almost all the rolled oats (save about 1 tablespoon for later) and mix them in to distribute evenly.

Create a well in the center of the dry mix and add the buttermilk, melted butter, and beaten eggs.

Stir to combine, but be careful not to overmix. The batter will be thick but should flow off your spoon easily.

Pour the batter into the prepared loaf pan, smoothing the top with a wet spatula.

For a pretty bread, make a 1/4-inch deep slash down the center with a knife and sprinkle the reserved oats on top.

Bake in the center of the oven for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 45 to 50 minutes or until the loaf springs back when lightly pressed.

Remove from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Slice once cool and enjoy!