If you are allergic to gluten rather than just wheat, I would check with your doctor if oat flour [oatmeal etc] is acceptable before using it in any recipes.

There are many acceptable commercial bread mixes available - check the health food store.

Gluten Free Bread - Celiac
Yield: 1 Loaf

1 ts Sugar
1/2 c Warm water
1 tb Dry yeast
1 c Water
2 tb Minute tapioca
2 c Whole bean flour
1/4 c Cornstarch
2 ts Gluten-free baking powder
1 ts Salt
1 ts Poppy seeds

Spray a 8" X 4" loaf pan with non-stick coating. Coat inside with cornmeal & set aside. In a small bowl, dissolve the sugar in warm water. Sprinkle yeast over top and set aside to proof. Stir well. In a saucepan, combine 1 cup water and tapioca. Bring to a boil and cook for 1 to 2 minutes, until thickened and clear. In a mixing bowl, stir together bean flour, cornmeal, cornstarch, baking powder and salt. Whisk together the tapioca and raised yeast. Stir into dry ingredients. Beat until smooth and set aside for 10 minutes. Knead until soft and turn into prepared loaf pan. Sprinkle with poppy seeds and bake 400F for 45 minutes or until the loaf tests done.

Violet Currie & Kay Spicer, "Full of Beans"

Rice Bread - Celiac

2 1/2 c Warm water
1 tb Yeast
1 tb Oil
1/2 ts Salt
1/2 c Sunflower seeds
1/4 c Rolled oats
1/4 c Soy flour
2 c Rice flour
1/2 c Millet flour

A wheatless, dairyless, eggless, and unsweetened bread that is high in protein and low in calories. Slices make an excellent substitute for biscuits in peach or strawberry shortcake. Many people seem to prefer this recipe made without the salt - the flavors of the different grains really come through.

Source: The Good Bread Bakery, Ashland, Oregon, US
Makes 2 loaves

Let the yeast dissolve in a bowl with the water. Add all remaining ingredients and beat well. A wire whisk or hand egg beater works best. The batter will be soupy. Pour into well greased pans and let rise uncovered for 20 to 30 minutes. ***Very Important***: Handle gently at all times or batter may collapse. Bake at 375 degrees F. for 1 hour. Let cool 3 to 5 minutes in the pans, then turn out onto a rack for further cooling.