Gluten Free Oatmeal Bread |
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Prep Time: 1 Minutes Cook Time: 1800 Minutes |
Ready In: 1801 Minutes Servings: 12 |
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This is a very simple yeast bread recipe from Allergy Cooking With Ease, with no other flours than oat flour (grind oats in your blender). It turned out a little like a sponge bread in texture, but had a nice flavor and did not crumble when slicing. Has a bit of a sweet flavor (I used honey). I have tried a few gluten free breads, and this one turned out great on the first try. Didn't rise as much as I liked, but I'm wondering if that's because I used regular yeast, not quick-rise. Ingredients:
1 1/2 cups warm water |
1/2 cup date sugar or 3 ounces raw honey |
1 (1/4 ounce) package fast rise yeast or 2 1/4 teaspoons yeast |
2 3/4 cups oat flour (gluten free, if preferred) |
2 1/4 teaspoons guar gum |
1/2 teaspoon salt |
3 tablespoons oil |
oatmeal (optional) |
Directions:
1. Mix together the warm water, sugar or honey and yeast and let themixture stand for abotu 10 minutes or until foamy.
2. Stir together the dry ingredients in a large stand mixer bowl; Add the yeast mixture and oil and beat the dough for 3 minutes at medium speed.
3. Scrape the dough from the beaters and sides into the bottom of the bowl and cover the bowl with a towel.
4. Let rise in a warm place for 1 to 1 1/2 hours.
5. Beat the dough again for 3 minutes.
6. Oil an 8x4-inch loaf pan and coat the inside with oatmeal. Put dough in the pan and allow to rise in a warm place for about 20 minutes, or unitl it barely doubles.
7. Preheat oven to 350° F and bake the loaf for about 75 minutes, loosely covering with foil after the first 15 minutes to prevent excessive browning.
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