Gluten Free Bread Machine Recipe – Oat Bread

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).

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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.

Gluten Free Bread Machine Recipe – Oat Bread

Rating: 51

Yield: Makes 13 slices, including ends.

Gluten Free Bread Machine Recipe – Oat Bread

A great tasting gluten free bread machine recipe made with oat flour, perfect for sandwiches!

Ingredients:

  • 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)

Instructions:

  1. Add the ingredients above in the order listed to the bowl of your bread machine (while removed from the machine).
  2. 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).
  3. 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.
  4. Photo of Mid Second Knead:
  5. 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.
  6. Once baked, remove the kneading peddle, if still in bottom of bread, transfer to cooling rack to cool completely, about 2 hours.

Tips

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 works 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.

http://glutenfreerecipebox.com/gluten-free-bread-machine-recipe-oat/

Visit Carla’s Gluten Free Online Store.
In collaboration with MassGeneral Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.

This entry was posted in Casein-Free, Corn-Free, Gluten Free Bread Machine Recipes, Gluten Free Bread Reicpes, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Kids, Nut-Free, Soy-Free, Sugar-Free, Vegetarian. Bookmark this blog post.

38 Responses to Gluten Free Bread Machine Recipe – Oat Bread

  1. Ashley says:

    Hi there, I can’t have flax seeds…should I just leave them out or will it affect the integrity of the recipe. Should I substitute something else instead? Thanks, Ashley

    • Ashley,

      You can either substitute the flax seed meal with chia seeds or omit them altogether. The bread turns out a little softer/less structured, but some people like it that way. However, you lose a lot of the flavor when you omit them.

      Enjoy,
      Carla

  2. Becky Vigus says:

    Have a question. I cannot have potato or xanthum gum can they be left out? Also not keen on flax seed.

  3. Jennifer says:

    I used 3 whole eggs, substituted xanthan gum 1:1 with additional flax, substituted potato starch 1:1 with additional tapioca starch. and used liquid milk in place of water/dry milk. my bread machine does not have a gluten setting. I did stir down the flour off the sides about 5 minutes into the beginning of the cycle. When the bread machine cycle was finished, the sides cooked up nicely but the middle had fallen and was still kind of doughy. Any of my substitutions to blame? Thanks!

    • Jennifer,

      You whole egg substitution is definitely part to blame. It adds additional fat. Moisture and finer, drier crumb is the only reason to add yolk to bread. Using flax instead of gum usually makes the stirring more difficult and removes the chewy texture. However, additional tapioca add some of that chewiness back, it is can cause a chewy/doughy texture in some recipes. Tapioca flour/starch also rises higher and creates a lighter loaf. If you used whole milk, it will create a doughy bread. Non-fat is preferred for bread. This recipe was made for a bread machine with a gluten setting, specifically the model listed. For a machine without a gluten setting, see my other gluten free oat bread recipe: http://glutenfreerecipebox.com/gluten-free-bread-machine-recipe-oat/.

      The falling is caused by not baking it long enough, adding too much leavener (yeast, baking powder, baking soda), or allowing it over rise.

      I hope this helps.

      Carla

  4. Danielle says:

    Hi there
    Just wanted to say what a great recipe. I made this bread substituting the oat flour with barley flour (simply because I couldn’t get oat flour here in Melbourne, Australia for some reason).
    I don’t think this makes it strictly gluten free but low gluten certainly. I also didn’t have any apple cider vinegar so just used white vinegar and added a tiny bit more honey.
    It doesn’t have the tastelessness of the usual gluten free bread and the consistency was very bread like not like cake or cardboard.
    Worth giving a go if you can get the oat flour!
    Thanks heaps.

    • Danielle,

      I am so glad to hear you enjoyed this recipe; however, barley contains plenty of gluten. Gluten is found in wheat, barley and rye, and any oats that are not labeled gluten free. You may confusing barley with spelt. Spelt contains less gluten than the other similar grains, though it is not gluten-free, either.

      Carla

  5. mary says:

    Hi Carla,
    I just wanted to say thank you so much for your recipe. This was my very first time making gluten free bread in a machine and I am sooo happy it turned out so good, tasty and nothing at all like gluten free bread. It was spongy, soft, and so delicious!
    I used a Hamilton Beach bread machine and set it on Gluten free, dark crust, 1.5 lb loaf.

  6. Casey says:

    Hi Carla,
    I made this last night, substituting 1 1/8 c rice milk for the water. I used all arrowroot instead of tapioca/potato starch. Tasted great, just came out too moist with holes throughout. I used the white bread setting on a sunbeam. I think it needed to cook longer – maybe the French bread setting. Also, since you are missing the extra “bulk” of the dry milk, should I cut back liquid or add something dry? Also, I missed all wet ingredients first, then all dry, then sprinkled the yeast on top – is that correct?

    • Hi Casey,

      Rice milk creates a higher rise which may account for all of the holes.

      Arrowroot creates moisture bread and takes longer to bake.

      I am not sure what you mean by “Also, I MISSED all wet ingredients first, then all dry, then sprinkled the yeast on top” Do you mean that you placed all the wet ingredients in first and then the dry? If so, the answer is yes, but you need to make sure you place them in the order listed.

      In addition, because you are using arrowroot powder, you may need to experiment at which point you should add it, as some ingredients perform better when touching the wet ingredients and others do not. Potato flour (not potato starch) is an example of an ingredient you would want to add in last or mix together with all dry ingredients before adding to it your bread machine.

      As far as replacing the dry milk with additional dry ingredients, you will not need to replace equal amounts of dry milk with dry ingredients. When you add 1/4 cup non-fat dry milk to 1 1/8 cups of water it only adds about 3 tablespoon more milk, not 1/4 cup (4 tablespoons). However, when you use dairy-free milk, you are missing the protein from cow’s milk. Try substituting the dry milk with 3 tablespoons of oat flour as it is very high in protein. It will also help absorb some of that additional liquid needed when using arrowroot.

      You really will be developing an entirely new recipe. Good luck!

      Carla

  7. Kenzie says:

    Hi there! I have a couple questions with this recipe. I am new to gluten free baking and I also cannot have dairy. I wanted to use rice milk instead of the dry milk powder but I was unsure if you could substitute the dry for wet. I made it the way it says and it turned out great but I would love to make it dairy free. Also it had a really strong yeast flavor, is there anything I can do to avoid that? Thanks so much!

    • Hi Kenzie,

      You can definitely try using rice milk instead of water and dry non-fat milk. The protein in the cow’s milk enhances the dough, but it should turn out somewhat similar.

      A strong yeast flavor is usually due to over-rising.

      I hope this helps.

      Carla

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