This is the second gluten free bread machine recipe that I have developed and recently published. This oat bread is my all-time favorite, though I need to experiment with substituting the tapioca flour/starch for cornstarch, due to allergies. I’ve created a specific category for these Gluten Free Bread Machine Recipes. So, you may check it now and again to see what’s new (see link above).
Yesterday I tried making my Gluten Free Oat Bread Recipe in my Breadman machine (one without the gluten free setting). It turned out great! In making the gluten free oat bread recipe in the oven, I usually make a huge batch, 4 – 5 times the flour, starch, and gum, and storing it in a large covered container. Then instead of using the 3 cups of dry ingredients called for, I use 3 1/3. It’s almost the right amount, but 3 1/2 cups would probably be best for my bread machine, as it was a little shy of the correct height to create square slices. However, I only baked my bread yesterday for 50 minutes, which wasn’t quite long enough, as it was too airy, and shrunk a tad. I need to adjust the rising times (which I’ll update soon). I’m making another one today and will adjust the bake time in the recipe below, but for now, I believe 1 hour should be sufficient. Yesterday I knew it was too airy, but figured it would do for sandwiches anyway. I was too busy working on a gluten free oreo cookie recipe. Meanwhile, I hope you enjoy this recipe. For those who do not have a bread machine, you’re welcome to visit the link above for my oven baked version.
A great tasting gluten free bread machine recipe made with oat flour, perfect for sandwiches!
- 1 1/8 cup water
- 1/4 cup light extra virgin olive oil (or oil of choice)
- 1 teaspoon gluten-free apple cider vinegar (I used Heinz)
- 4 extra-large egg whites, at room temperature
- 2 Tablespoons honey
- 1 teaspoon fine sea salt
- 1 1/4 cups + 3 1/2 Tablespoons gluten-free oat flour (4 oz.)
- 1 cup + 1 1/2 Tablespoon potato starch (5.2 oz.)
- 1/2 cup + 1 Tablespoon + 1 teaspoon tapioca flour/starch (3.0 oz.)
- 1/4 cup + 2 teaspoons flax seed meal (0.8 oz.)
- 1 Tablespoon + 1/2 teaspoon xanthan gum (use corn-free brand or guar gum, if needed)
- 1/4 cup non-fat instant dry milk (or use non-fat milk instead of water)
- 2 1/4 teaspoons instant dry yeast
- 2 teaspoons gluten-free oats for top (optional)
- Add the ingredients above in the order listed to the bowl of your bread machine (while removed from the machine).
- For programmable bread machines without a gluten free setting, set the machine to the following settings: Crust: Medium; Keep Warm: 0; 1st Knead: 5; 2nd Knead: 10; 1st Rise: 40; Punch: 10; 2nd Rise: 10; Shape: 5; 3rd Rise: 40 (35 is what I'll try next); Bake: 65 minutes (or longer).
- After about 1 minute mid the first kneading, help remove the flour from the sides of the machine by scraping them with a rubber spatula. This take about 15 seconds. Let the machine do the rest. Total time: 2 hours, 50 minutes.
- Photo of Mid Second Knead:
- If desired, add oatmeal to the top of the bread; with wet fingers, pat the oatmeal into the dough, and allow to complete the rising.
- Once baked, remove the kneading peddle, if still in bottom of bread, transfer to cooling rack to cool completely, about 2 hours.
Mixing the dry ingredients together first is most successful. This includes the flour, starches, flax seed meal, gum
Rice milk may due fine as a milk substitute, but I haven't tried it yet myself. I will soon, and update the recipe above if it work well.
When adding oil, add it to the spindle/kneader peddle to prevent sticking.
If upon cooling, the bread's sides and/or bottom begins to concave, add it back to the bread bowl and bake longer. This is an indication of too much liquid or not baked long enough.
Visit Carla’s Gluten Free Online Store.
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