Preheat the oven to 350 degrees and grease a standard 8½ by 4½ inch loaf pan.
Place the oats in a high powered blender and process on high for 20 to 30 seconds, until you have a fine flour. Add the xanthan gum, baking powder, baking soda, and salt to the blender. Process briefly to mix.
In a large bowl, stir together the eggs, maple syrup, milk, and applesauce. Add the dry ingredients, and stir to combine evenly.
Transfer the batter to the prepared loaf pan, and bake for 45 to 50 minutes. The top should be nicely browned, and the internal temperature of the bread should reach 190 degrees.
Place the loaf on a wire rack. Leave it in the pan for a few minutes, then remove the loaf from the pan to cool completely before slicing.
This bread can be stored at room temperature for up to 3 days, or frozen for later.
If you’d prefer a more typical sandwich-type gluten free bread, substitute 2 cups of your favorite gluten free flour blend for 2 cups of the oat flour. If you make this substitution, you can omit the xanthan gum from the recipe.