Gluten Free Oatmeal Flax Bread |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Finally a GF bread that tastes good! After months of testing, this recipe has replaced all bread in our household. Makes great sandwiches. The pumpkin and flax meal help to give the bread a look and texture that is closer to whole grain bread. Ingredients:
1/2 cup gluten-free oats |
2 tablespoons rice bran |
1 cup hot water |
2 eggs |
2 tablespoons coconut oil (melted) |
2 tablespoons maple syrup or 2 tablespoons honey |
2 teaspoons apple cider vinegar |
1/2 cup pumpkin puree |
1 1/2 cups gluten-free flour (bob's) |
1/2 cup flax seed meal |
1 tablespoon xanthan gum |
1 teaspoon sea salt |
2 teaspoons yeast |
Directions:
1. In small bowl pour 1 cup very hot water over 1/2 cup oats and rice bran. Set aside. In med bowl, mix together dry ingredients and set aside. Test temperature of oats, once warm start to:.
2. In stand mixer add eggs and beat for a minute, then add all the rest of the liquid ingredients and beat for another minute. Add oat mixture and dry ingredients and blend for 3 to 4 minutes. Pour into greased breadpan and let rest in warm area for 1 hour. Most of the rising takes place during baking - don't think it's not ready! Bake for one hour at 350. It may be a little less for some ovens, but usually it's best to bake a little longer than it looks like it needs. The flax will make the top appear a little darker.
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