I have made the maple oat bread w/gluten free flour & I'm about to make it again. The first time I made it I substituted only tapioca flour for the egg white (I'm vegetarian & recently trying vegan again). It tasted wonderful but was crumbly and would fall apart when sliced. I then made the Banana bread recipe & substituted ground up chia seed & a little water (1 tbsp ground chia & 2 tbsp water = 1 egg white). This came out with a great consistency and later today I'm going to try the chia seed substitution for the oatmeal bread...substituting GF flour seems to work perfectly fine!!!