Preheat oven to 450°. Lightly grease a small stockpot or cast iron pan and set aside.
In a medium bowl, stir together flour blend, baking soda, baking powder, salt, and xanthan gum.
Stir in the eggs and lemon juice. Gradually pour in the oat milk until the dough comes together in a slightly sticky ball.
Gently stir the dough with a spatula and until it loosely comes together. Rest the dough for 15 minutes.
Using your hands to form the dough into a ball, place it on your prepared pan. Cut an "X" on the top, about a half inch deep.
Bake at 450°F for 5 minutes; reduce heat to 350°F, and bake 30 minutes longer or until golden brown and the bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours.
This type of gluten-free bread is best eaten the same day.
Leftovers should be tightly wrapped and stored at room temptautre.