Combine water, honey, and butter in small saucepan. Heat over low heat until butter is melted and liquids just start to steam but not boil.
Sift GF flour mix, salt, xanthan gum, dry milk powder, yeast, and dough enhancer (optional) together. Place in mixing bowl or heavy mixer. Stir in oats and pour warm liquids into flour mixture. Mix for 2 minutes or until mixture is smooth.
Add lightly beaten eggs and vinegar. Beat for 3 1/2 minutes with heavy mixer. Place bread dough into greased loaf pans (about half full).
Break up 2 Tablespoons of GF Harvest Gluten Free Rolled Oats with fingers. Combine egg white and water. Brush tops of loaves with mixture. Sprinkle with oatmeal.
Cover with plastic wrap and let dough rise just to top of pan.
Bake for 40-45 minutes. If top starts getting brown after 30 minutes of baking, cover with aluminum foil to prevent the top from getting too dark.
Bread is done when you knock on the top of the loaf and it doesn’t move.
Let set in pan for 5 minutes and then remove from pan and let cool entirely before slicing. Bread is softer on the second day.