Saturday, October 1, 2011


Before making this oat bread, I have never made gluten free bread before.   I decided to make this bread as the DH is following a gluten free diet.  I doubled the recipe and made two loaves.  The recipe calls for a bread machine but I used a food processor with a dough hook and cooked the loaves in large bread loaf pans.   This dough has the consistency of a thick cake batter versus a typical bread dough that I have made in the past.  It is stickier to handle especially getting it out of the mixing bowl and into the loaf pans.  The oat flour, Only Oats, is from a company called Avena Foods.  Avena Foods produces certified gluten free products.  The oat flour is one of many products they process/manufacture.  This recipe for oat bread is on their website.

The Dh and I enjoyed the oat bread and I plan to make it again.  The DH says it is much better than the bread he has tried from the grocery store.

Oat flour that I used to make the bread. 

I used my a dough hook to mix the batter.  You can use a bread machine to make the bread. 

Two hours after rising. 

Ready for the oven.

Just out of the oven.

Sampling has started.
Flour Mixture
1 1/2 cup oat flour
1/2 cup brown rice flour
1/2 cup potato starch flour
1/4 cup sorghum flour
1/4 cup tapioca flour

Mix flours together then add dry ingredients (below).

(time saver tip:  triple or quadruple the flour mix and measure amount for one recipe into small zip lock bags. Add salt, xanthan gum and milk powder to each bag for a quick mix. Store in fridge or freezer)

Dry Ingredients
3 1/2 tsp xanthan gum
1/2 cup dry milk powder
1tsp salt
1/4 cup ground flax
2tbsp ground chia or salba (optional)
2 tbsp whole millet (optional)

1 1/2 tsp yeast

Wet Ingredients
3 eggs slightly beaten
1/4 cup veg oil
1tbsp honey
1 tbsp molasses
1tsp vinegar
1 3/4 cup warm water

Mix wet ingredients and place in 1 1/2 lb bread maker.  Wet ingredients should be slightly warm.  Add flour mixture and other dry ingredients, adding the yeast last.  Dough will be like a thick cake batter and should have a rounded top as it is mixing.  Add 2 or 3 tbsp more water if the batter is not mixing well.  Set bread maker to 2 hour setting, dark crust or similar setting on your machine.  Scrape the sides of the pan after 5 or 10 minutes after mixing ( not essential). 

If you are using a mixmaster or food processor with a dough hook, mix the wet ingredients in the large bowl and then add the flour mixture and dry ingredients to the mixing bowl.  Knead with the dough hook for about four minutes.  Remove the dough hook, cover the bowl with a plastic wrap followed by a tea towel.  Place the bowl on top of the counter or stove, in a draft free location.   Let the dough rise for two hours.  Heat the oven to 350 degrees F.  Bake the loaves for 30 to 40 minutes depending if you are using a convection or regular oven.  Cool on a rack. 

Cranberry cinnamon bread. Add 1/3 cup chopped dried cranberries, 1tsp cinnamon 1/4 tsp cloves and 1/3 cup sliced almonds.  

Cheese bread. Add 1/3 cup sharp cheese of your choice. 

No comments:

Post a Comment