Grind the Oats into Flour. Add the GF Oats to the food processor along with the rest of the dry ingredients (chia or xanthan, salt, yeast and cinnamon), and process for two full minutes, until the oats are powder fine.
Process the Main Dough. Add the remaining ingredients (currant-milk mixture, eggs and butter) to the processor and pulse until combined. Then process the mixture for two full minutes.
Proof the Loaf. Scrape the wet, soft dough into the prepared loaf pan and smooth the top. If desired, sprinkle additional GF rolled oats over the top crust and press gently to adhere. Place in the Proofer and allow to rise for 1 hour at 85F/ 29C. When proofed, the center of the loaf should be a little higher than the rim of the pan. About 30 minutes before baking, preheat the oven to 350F/180C and place a rack in the lower third of the oven.